Garlic-Herb Roast Turkey Breast

Ingredients

• Turkey and herb butter

  1500 g boneless skin-on turkey breast

  one whole unrolled breast,fully thawed,unbrined and without added solution;skin included in edible weight

• 60 g unsalted butter

  softened,all used under and over skin

• 20 g garlic

  peeled,minced very finely

• 6 g fresh thyme leaves

  leaves only,finely chopped,no woody stems

• 4 g fresh rosemary leaves

  leaves only,minced,no woody stems

• 8 g fine table salt

  all mixed into herb butter;use unbrined turkey

• 2 g ground black pepper

  all mixed into herb butter

• Onion bed and pan juices

  200 g yellow onions

  peeled edible weight,thickly sliced;all served

• 400 g water

  all added to roasting pan;keep some in reserve if pan evaporates quickly

• 30 g lemon juice

  freshly squeezed,strained;all added to finished pan juices

Directions

1. Prepare the turkey and roasting pan

   Start with one completely thawed1.5kg boneless skin-on unbrined turkey breast. If frozen, thaw on a tray in the refrigerator at4°C or below, allowing at least24–48hours or as the pack directs; do not thaw on the counter. Check the label for added salt or injected solution: this formula is for unbrined meat. Remove all packaging and absorbent pads. Do not wash raw turkey. Pat dry with paper towels, discard them and wash hands. Heat the oven to180°C/350°F conventional. Spread all200g sliced onions in a shallow metal pan and add300g of the measured water, reserving100g. Keep raw-poultry tools separate from serving tools.

2. Mix the garlic-herb butter

   In a small bowl,mix all60g softened butter with20g minced garlic,6g chopped thyme leaves,4g minced rosemary leaves,8g table salt and2g black pepper. Mix until evenly flecked. All herb leaves are chopped and used in the butter; no whole sprigs or decorative garnish are added. Use the entire mixture on the roast. Once a utensil or any remaining butter has touched raw turkey,treat it as a raw-poultry item and keep it away from ready-to-eat food.

3. Butter beneath and over the skin

   Gently loosen the skin from the top of the breast with clean fingers or the back of a spoon,keeping it attached around the edges. Spread roughly two thirds of the herb butter evenly underneath. Spread the remaining third thinly over the outside,including exposed meat. Place the breast skin-side up on the onion bed. Use every part of the measured butter mixture; do not add extra oil. Wash hands and clean the raw-poultry board and utensils before preparing serving items. This is a single unrolled breast,not a tied or stuffed turkey roulade.

4. Roast to74°C,then rest twenty minutes

   Roast on the lower-middle shelf at180°C/350°F conventional. Start checking after60minutes; a1.5kg boneless breast may take about70–95minutes depending on thickness and oven. Insert the thermometer from the side into the thickest center,checking more than one thick point; every checked point must reach at least74°C/165°F before removal. Do not rely on clear juices or browned skin. If the skin browns too soon,loosely tent with foil. If the pan starts to dry,add the reserved100g water to the pan,not over the skin. Transfer the fully cooked breast to a clean carving board,cover loosely with foil and rest20minutes.

5. Finish the onion and lemon pan juices

   While the turkey rests,scrape all onions,butter and juices from the roasting pan into a small saucepan. Add any unused portion of the reserved100g water so that all400g measured water has entered the recipe. Add all30g strained lemon juice. Bring to a boil,then simmer for3–5minutes,stirring to loosen browned flavor without scorching. Keep all edible onions and the fat; do not strain them away or skim fat if using the stated nutrition estimate. Add any juices released onto the resting board and bring the sauce back to a boil. It is a loose pan sauce,not a thick gravy; no flour,cream,stock or sugar is used.

6. Carve and serve six portions

   After the full20-minute rest,slice the breast across the grain with a clean carving knife. Divide all meat and skin equally between six portions,then share all cooked onions and pan juices among them. Serve promptly. No cranberries,orange slices,extra herb sprigs,potatoes,stuffing or other side dish is included. Refrigerate leftovers in shallow containers at4°C or below within2hours,or1hour above32°C. Use refrigerated turkey and sauce within3–4days. Reheat leftovers thoroughly to74°C/165°F; bring sauce back to a boil while stirring.