Roast turkey breast with lemon herb butter

Tip: tap a step to mark it as done.

1. Make the herb butter

   Mix the softened butter with the crushed garlic, chopped parsley, thyme, lemon zest, and lemon juice.

2. Prepare the turkey

   Remove the turkey breast from the refrigerator 30 minutes before roasting to let it come to room temperature. Pat dry with a paper towel and season all over with salt and pepper.

3. Sear the turkey

   Preheat the oven to 180 °C (350 °F). Heat the oil in a skillet and sear the breast on all sides until golden brown, about 6 minutes total.

4. Roast with herb butter

   Transfer the seared breast to a roasting pan, spread the herb butter all over it, and pour the wine into the pan. Roast for 45–55 minutes, basting with the pan juices two to three times during roasting.

   The meat is done when the thickest part reaches 74 °C (165 °F), or when the juices run clear with no pink when pierced.

5. Let the turkey rest

   Cover the roasted breast loosely with aluminum foil and let rest for 10 minutes so the juices redistribute throughout the meat.

6. Slice and serve

   Cut the breast across the grain into slices about 1 cm thick and pour the juices from the roasting pan over them. Serve with roasted potatoes or mashed potatoes.

Tip: Before serving, strain the pan juices with the wine into a small saucepan and simmer briefly until slightly reduced. Pour the thicker, more flavorful juices over the slices.

This recipe was translated from the Slovak original: Pečené morčacie prsia s bylinkovým maslom a citrónom