Ingredients:

  • 1 (6-7 lb) bone-in turkey breast
  • 2 tbsp extra virgin olive oil
  • 1 tbsp coarse sea salt
  • 1 tsp cracked black pepper
  • 3 cloves garlic, minced into a paste
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme
  • 1 tsp smoked paprika
  • 0.5 tsp dried sage
  • 1 cup low-sodium chicken bone broth
  • 1 white onion, quartered
  • 2 carrots, roughly chopped

Instructions:

  1. Remove the turkey from the fridge 30 minutes before cooking.
  2. Pat the skin with parchment or towels until it feels like dry paper.
  3. Mix the oil, salt, pepper, garlic paste, rosemary, thyme, paprika, and sage in a small bowl.
  4. Place the onion and carrots in the bottom of the roasting pan and pour in the 1 cup of bone broth.
  5. Rub the herb paste all over the turkey, including under the skin if you can reach it without tearing.
  6. Place the turkey breast side up on top of the vegetables.
  7. Roast at 325°F until the skin begins to turn golden, usually about 45 minutes.
  8. Continue roasting until the internal temperature hits 160-162°F. This usually takes another 30-40 minutes depending on the bird's weight.
  9. Remove from the oven and tent loosely with foil for 15 minutes.