Ingredients

The following ingredients have 4 Servings
  • 1/3 cup butter (softened)
  • 1 clove garlic (minced)
  • ½ teaspoon fresh sage (chopped fine)
  • ½ teaspoon fresh rosemary (chopped fine)
  • 1 teaspoon smoked paprika
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 3 pound turkey breast (with skin)
  • Instant read meat thermometer

Instruction

  • Preheat oven to 450 degrees F (175 degrees C).
  • Mix 1/3 cup butter. In a bowl, combine melted butter with garlic, paprika, sage, rosemary, Italian seasoning, garlic powder, salt, and black pepper. Set aside.
  • Place turkey, breast skin side up, in a roasting pan. Use your fingers to loosen the skin and separate it from the breast meat.
  • Brush half the butter mixture over the turkey breast underneath the skin. Rub a little on top of the skin and reserve remaining butter mixture.
  • Place turkey in oven, and roast in the preheated oven for 30 minutes.
  • After 30 minutes, remove from oven and take remaining butter and pour over the turkey. Baste turkey breast with butter mixture. Then tent turkey breast loosely with aluminum foil.
  • Turn oven temp down to 350 degrees F, and return turkey to oven and roast until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the breast, (and not touching bone), reads 165 degrees F (65 degrees C), about 45 more minutes to an hour depending on the size of the turkey breast.
  • Let turkey breast rest 10 to 15 minutes before slicing and serving.