Ingredients:

  • 1/2 cup (113g) unsalted butter, softened
  • 4 cloves garlic, minced
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme, finely chopped
  • 1 tablespoon fresh sage, finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 (3-4 pound/1.3-1.8kg) boneless, skin-on turkey breast
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup (120ml) chicken broth (low sodium)
  • 1 small onion, quartered
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped

Instructions:

  1. In a small bowl, combine the softened butter, minced garlic, rosemary, thyme, sage, salt, pepper, and red pepper flakes (if using). Mix well.
  2. Pat the turkey breast dry. Gently loosen the skin from the breast meat, creating a pocket.
  3. Spread half of the garlic herb butter under the skin, distributing it evenly. Rub the remaining butter over the outside of the turkey breast skin.
  4. Drizzle the turkey breast with olive oil, then season with salt and pepper.
  5. Place the quartered onion, carrots, and celery stalks in the bottom of the roasting pan. Pour chicken broth into the bottom of the pan.
  6. Place the turkey breast on top of the vegetables in the roasting pan. Roast in a preheated oven at 325°F (160°C) for 50-60 minutes, or until the internal temperature reaches 165°F (74°C).
  7. Remove the turkey breast from the oven and let it rest for 10-15 minutes before carving.
  8. Carve the turkey breast against the grain and serve immediately.