Herb Roasted Turkey Breasts
Created by Chef Charlie Romero • At Charlie\'s Table • AtCharliesTable.com• Course: Meat, Poultry Seafood Entrees • Season(s): Fall
Ingredients
- 2 turkey breasts
- 1 stick of butter, softened
- 10 sage leaves, chopped
- 4 sprigs of parsley, chopped
- 6 sprigs thyme
- Salt and Pepper
Instructions
Preheat oven to 400 degrees. Pat dry turkey breasts. Place on a baking sheet lined with parchment paper. In a small bowl combine softened butter, chopped sage, parsley and thyme. Season the butter with salt and pepper to taste. With a spoon, open up a pocket between the skin and meat. Slather half of the butter mixture under the skin. Slather the rest of the butter mixture on top of the skin.
Place the sheet pan with the turkey in the 400-degree oven. Roast until an instant read thermometer reads 160 degrees. (About 30-40 minutes depending on the size of the turkey.) If you desire a crispier skin or skin isn’t crispy enough, Roast turkey until 155 degrees and place under a low broiler until skin is the way you want. Let the turkey rest on a cutting board for at least 15 minutes. Pour off the butter and fat from the sheet pan into a saucepan and reserve for gravy.
To serve, ladle hot gravy on a platter. Slice turkey breast on the bias to your desired thickness. Each slice should have a rind of skin with herbs under it. Carefully place the turkey on the platter and fan out slightly. Garnish with extra sprigs of herbs.