Lemon Herb Turkey Breast

A whole or split breast offers the same great holiday flavor as a whole bird, but it’s easier and faster to cook.

1 bone-in whole or split turkey breast, rinsed

and patted dry

3 tablespoons butter, softened

2 garlic cloves, minced

1 teaspoon dried thyme

1 teaspoon dried basil

1⁄ teaspoon rubbed sage

2

1 teaspoon dried rosemary, crumbled 1 lemon, cut in half

Kosher salt and freshly ground black pepper

Instructions: Heat oven to 350 degrees. Place turkey breast in a large roasting pan, on a rack if possible, and pat dry with paper towels inside and out. Loosen skin on the breast with your fingers, being careful not to tear or poke through it.

Place butter in small bowl and add garlic, thyme, basil, sage and rosemary. Squeeze juice fromone half lemon and mix together with a fork.

Using your fingers, rub half of the butter mixture under the turkey skin. Don’t worry if it clumps; it will melt as it cooks. Rub remaining butter over the top and sides of the breast, squeeze juice fromother half of lemon on top, and then sprinkle lightly with kosher salt and freshly ground black pepper.

Roast for 1 hour, 90 minutes, depending on size (15 minutes per pound), until the meat registers 165 degrees in the thickest part of the breast (without touching bone). Remove from heat and loosely tent with foil. Let the turkey rest for 15-20 minutes before carving.

Makes 4 servings, with a some leftovers. FromGretchenMcKay, Pittsburgh Post-Gazette

Gretchen McKay / Post-Gazette