THE MOST DELICIOUS ROASTED TURKEY BREAST RECIPE

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Recipe adapted from:

THE MOST DELICIOUS ROASTED TURKEY BREAST RECIPE

INGREDIENTS
2 large turkey breasts, skin on, bone in
2 heads of garlic, roughly peeled and sliced horizontally
2 medium onions, quartered
Fresh rosemary sprigs
The garlic herb butter
2 sticks (1 cup) unsalted butter, softened
Salt and fresh cracked pepper, to taste
1 tablespoon olive oil
1 tablespoon garlic powder
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh oregano, chopped
1 tablespoon fresh parsley, chopped
2 teaspoons onion powder
1 teaspoon crushed red chili pepper flakes

DIRECTIONS
first, Remove all oven racks except for one. Set this rack in the next-to-the-lowest position. Preheat your oven to 450ºF (230ºC).

next, In a medium bowl, combine all the ingredients for the herb butter. Using your fingers, gently loosen the skin covering each breast by gently running your fingers between the skin and the meat, taking care not to tear the skin. Place herbed butter under the skin and gently press on the skin to spread the butter evenly. Repeat on the other side so the entire breast is stuffed with butter under the skin. Spread the remaining butter over, and beneath the turkey breast.

then, Place turkey breast, breast side up, inside a large roasting pan. Cut a piece of foil big enough to cover the turkey’s breast. Arrange quartered onion, garlic and rosemary around the turkey. Season the garnish with salt and pepper.


Place the turkey breast in the oven, breast side up. Roast until nicely browned, 20–30 minutes. Apply the prepared foil over the turkey breast to cover.


Reduce oven temperature to 350°F (180ºC) and return turkey breast to oven, foil securely in place. Do not open oven to baste the turkey. Roast until a cooking thermometer registers 161°F (72ºC), approximatively 1 to 1 1/2 hours. When nearly done, you can remove the foil and crisp up the skin under the broiler for 2 minutes. Allow the roasted turkey breast to rest for 15-20 minutes before slicing and serving. Transfer to a serving dish and garnish with fresh rosemary, the quartered onion, roasted garlic, and quartered pomegranate. Enjoy!