Ingredients:

  • 115 g / 1/2 cup Unsalted Butter (softened to room temperature)
  • 4-6 cloves Garlic (minced finely)
  • 3 tbsp Fresh Sage (finely chopped)
  • 2 tbsp Fresh Thyme (leaves only, removed from stems)
  • 1 tbsp Fresh Rosemary (finely chopped)
  • 1 1/2 tsp Sea Salt (or Kosher Salt)
  • 1/2 tsp Freshly Ground Black Pepper
  • 1/2 tsp Smoked Paprika (optional, for colour and depth)
  • 1 (approx. 2 kg / 4.5 lb) Turkey Breast (bone-in or boneless, skin-on)
  • 2 tbsp Olive Oil (for rubbing the skin)
  • 1 tsp Additional Sea Salt (for skin seasoning)
  • 250 ml / 1 cup Chicken or Turkey Stock (low sodium, for the roasting pan)

Instructions:

  1. Create the Butter: In a small bowl, combine the softened butter, minced garlic, all chopped herbs (sage, thyme, rosemary), salt, pepper, and paprika until thoroughly mixed.
  2. Prepare the Turkey: Pat the turkey breast completely dry using kitchen paper towels. This is key for crispy skin!
  3. Apply the Butter: Carefully use your fingers to loosen the skin over the breast meat, creating a pocket. Take about 3/4 of the compound butter and gently push it under the skin, spreading it as evenly as possible over the meat.
  4. Season Externally: Rub the remaining 1/4 of the butter mixture over the outside of the skin. Finish by rubbing the entire breast with olive oil and sprinkling the additional 1 tsp of salt over the skin.
  5. Chill: Place the turkey breast on a plate and chill in the refrigerator for 30 minutes. (This helps the butter set and the skin dry out slightly.)
  6. Preheat and Setup: Preheat your oven to a blazing 220°C (425°F). Add the chicken stock to the bottom of the roasting pan. Place the chilled turkey breast in the pan.
  7. Initial Sear: Roast the turkey at 220°C (425°F) for 20 minutes. This high heat starts the browning process and crisps the skin beautifully.
  8. Lower the Heat: Reduce the oven temperature sharply to 175°C (350°F). Continue roasting for another 55 to 70 minutes, or until cooked through.
  9. Tent if Needed: If the skin is getting too dark before the internal temperature is reached, loosely tent the turkey with aluminium foil.
  10. Check Doneness: Insert a digital meat thermometer into the thickest part of the breast, avoiding the bone. The turkey is done when the internal temperature reaches 74°C (165°F).
  11. Crucial Rest: Remove the turkey breast from the oven and transfer it to a clean cutting board. Tent it tightly with foil and allow it to rest undisturbed for 15 to 20 minutes.
  12. Make Gravy (Optional): While the turkey rests, use the pan juices (the stock mixed with butter runoff) to make a simple pan gravy.
  13. Carve and Serve: Slice the turkey breast against the grain and serve immediately with the resting juices and gravy.