1/2 cup butter, room temperature, plus 2 tablespoons for the gravy
6 sprigs each thyme and rosemary, plus extra for garnish
Salt and pepper
Instructions
Preheat oven to 425 and line a rimmed baking pan with foil.
Spread the 1/2 cup of butter generously over the turkey breast, gently working it under the skin.
Place 4 sprigs each of the thyme and rosemary on the baking pan in a little pile and place the turkey breast on top, skin-side up. Pop the rest of the herbs on top.
Roast for an hour or until an instant read thermometer reads 160. Remove and cover with foil while you make a nice light little gravy.
Pour the pan drippings into a small pot and add 2 tablespoons of butter. Stir until butter is melted and season with a little salt and pepper.
Slice the turkey and serve, passing the sauce around in a pitcher for drizzling!
Notes
Turkey: You need a fully defrosted bone-in turkey breast for this recipe – look for it near the chicken in the meat section of your supermarket.
Herbs: We love fresh rosemary and thyme for this recipe, but fresh sage and oregano would also be great! Look for fresh herbs in the produce section of your supermarket.