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Turkey has long been a staple of holiday celebrations, often taking center stage at festive feasts. Its rich flavor and tender texture make it a beloved choice for family gatherings, whether it’s Thanksgiving, Christmas, or any special occasion. A succulent, herb-roasted turkey breast not only serves as a delicious main dish but also elevates the entire meal, filling the air with mouthwatering aromas.

Classic Holiday Herb Roasted Turkey Breast

Elevate your holiday feasts with this succulent herb-roasted turkey breast, perfect for Thanksgiving or Christmas dinners. This easy recipe combines fresh herbs and butter to create a creamy, flavorful dish that will fill your home with festive aromas. Enjoy tender, juicy meat that will have your guests coming back for seconds. Save this for later and impress your family with a comforting centerpiece thatll be the talk of the table!
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Ingredients
  

1 (4-5 pounds) bone-in turkey breast

1/2 cup unsalted butter, softened

3 cloves garlic, minced

2 tablespoons fresh rosemary, chopped

2 tablespoons fresh thyme, chopped

1 tablespoon fresh sage, chopped

1 tablespoon lemon zest

1 tablespoon Dijon mustard

Salt and freshly ground black pepper, to taste

1 cup low-sodium chicken broth

1 cup white wine (optional)

1 onion, quartered

2 carrots, cut into large chunks

2 celery stalks, cut into large chunks

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (165°C). Place a rack in the center of the oven.

    Prepare the Herb Butter: In a bowl, combine the softened butter, minced garlic, rosemary, thyme, sage, lemon zest, Dijon mustard, salt, and pepper. Mix until well blended.

      Prepare the Turkey Breast: Pat the turkey breast dry with paper towels. Gently loosen the skin over the turkey breast without tearing it, using your fingers.

        Apply the Herb Butter: Take half of the herb butter mixture and spread it evenly under the skin of the turkey breast, covering as much surface area as possible. Rub the remaining butter all over the skin of the turkey for a golden, crispy finish.

          Prepare the Roasting Pan: In a large roasting pan, arrange the quartered onion, carrot chunks, and celery to create a vegetable bed for the turkey. This will enhance flavor and keep the turkey elevated.

            Add Liquid: Pour the chicken broth and white wine (if using) into the bottom of the roasting pan. This will keep the turkey moist during cooking.

              Roast the Turkey Breast: Place the turkey breast skin-side up on top of the vegetables in the roasting pan. Roast in the preheated oven for about 2 to 2.5 hours, or until the internal temperature reaches 165°F (74°C).

                Baste: Halfway through the cooking time, baste the turkey with the pan juices to promote a beautiful, golden skin. If the skin gets too dark, loosely cover it with aluminum foil.

                  Rest the Turkey: Once cooked, remove the turkey from the oven and let it rest for 15-20 minutes before carving. This allows the juices to redistribute, ensuring every slice is juicy.

                    Carve and Serve: Carve the turkey breast and serve it on a platter with the roasted vegetables and pan juices drizzled over the top.

                      Prep Time, Total Time, Servings: 20 mins | 3 hrs | 6-8 servings