Bacon and Herb Roasted Turkey Breast

Serves 8-10



1 whole turkey breast (5 1/2-6 lbs), rinsed and patted dry with a paper towel

4 strips of bacon

3 Tablespoons butter, softened

4 cloves of garlic, minced

3 teaspoons of salt, divided

1 ½ teaspoons of pepper divided

1 teaspoon of fresh rosemary, chopped

2 teaspoons of fresh sage, chopped

2 teaspoon of fresh thyme, chopped

1 Tablespoon of fresh oregano, chopped



Preheat oven to 375 degrees. Set a roasting rack into a roasting pan large enough to accommodate your turkey breast.


Place bacon in a medium skillet over medium heat and cook until crispy. Transfer bacon to a paper towel-lined plate to drain and reserve bacon fat. After bacon is cool, finely chop it and place it in a medium size bowl along with the garlic, sage, rosemary, oregano, thyme, butter, 1 teaspoon of salt, and ½ teaspoon of pepper. Use a fork to mix the ingredients together to form a compound butter paste.


Using your hands, gently loosen the skin of the turkey breast away from the flesh, creating a pocket. Spread half of the compound butter under the skin of each breast half. Use your to push and spread the butter evenly under the skin.


Sprinkle the outside of the turkey with the remaining salt and pepper. Using a basting brush, brush the skin of the turkey with the reserved bacon fat, making sure the entire breast is well coated. Place prepared turkey breast on roasting rack.


Bake the turkey breast, uncovered, for about 1 hour and 15 minutes – 1 hour and 30 minutes or until an instant read thermometer placed into the thickest part of the breast reads 165 °. **Be sure to check the thickest part of the breast to ensure doneness.


Remove roasting pan from oven, tent turkey breast with foil, and allow to rest for 20 minutes before carving. Serve turkey with pan juices.


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