Shelly's Recipe

BUTTER HERB ROASTED TURKEY BREAST

Category: Turkey

4-5 lb turkey breast
6 tbsp unsalted butter, softened
1 tbsp finely chopped fresh sage, rosemary and thyme
2 tsp salt
1/2 tsp pepper
1 cup chicken broth

Preheat oven to 375. Pat turkey breast dry with paper towels. Carefully separate skin from turkey, leaving it attached around edges.

Combine butter and seasonings in a separate bowl. Rub mixture evenly between turkey and skin. Place on a roasting pan and roast until breast registers 165 degrees, about 1 hour and 45 minutes.

Baste turkey several times with pan juices. Place roasted turkey on a cutting board and let rest 10-15 minutes before carving.

Meanwhile, combine broth with pan juices and scrap bottom of pan. Transfer mixture to a small saucepan and let stand for a few minute. Spoon of and discard fat. Heat to a boil; continue boiling until liquid is reduce to 3/4 cup. Carve turkey into slices and arrange overlapping on a platter. Pour juice over slices.