Ingredients

The following ingredients have 4 Servings
  • 4-5 pound boneless, skin-on turkey breast (*see notes below)
  • 6 fresh sage leaves (divided)
  • 4 bay leaves
  • 4 sprigs fresh rosemary
  • 1 cup onion (diced)
  • 1 teaspoon lemon zest
  • ⅓ cup fresh parsley
  • 6 tablespoons olive oil (divided)
  • ½ teaspoon salt

Instruction

  • Preheat the oven to 425°F.
  • Line a rimmed baking sheet or roasting pan with foil.
  • Place the turkey breast on the foil, skin side up, and slide 2 sage leaves, 2 bay leaves and 2 rosemary sprigs under the skin of the turkey breast. Make sure to leave the sprigs and leaves under the skin sticking out slightly for easy removal after the turkey breast has roasted in the oven.
  • Lift up the turkey breast and place 2 sage leaves, 2 bay leaves and 2 rosemary springs under the turkey breast.
  • Place the onion and lemon zest in a food processor and pulse until finely minced.
  • Add 2 sage leaves, ⅓ cup parsley, 3 tablespoons olive oil and ½ teaspoon salt to the food processor.
  • Pulse until the mixture becomes a paste.
  • Rub half of the paste mixture under the skin of the turkey breast and the other half on top and around the sides of the breast.
  • Place in the oven for 20 minutes.
  • Remove the breast from the oven and baste with an additional 3 tablespoons of olive oil.
  • Place the turkey breast back in the oven and cook for an additional 25-30 minutes, or until a thermometer placed inside the thickest part of the breast reaches 165°F.
  • Remove from the oven and transfer the turkey breast to a cutting board for carving.
  • Let the turkey rest for 10-15 minutes, then reach under the skin of the turkey breast and remove the whole bay leaves and rosemary sprigs.
  • Slice the turkey breast using a sharp knife or electric knife.