Herb Roasted Turkey Breast

Herb Roasted Turkey Breast (adapted from Rachel Ray)  

  • 1 small onion, peeled and coarsely chopped
  • zest of 1 lemon
  • 16 fresh sage leaves, reserve 4 leaves
  • Large handful fresh flat-leaf parsley (about 1/2 cup, from 12 stems)
  • 3 tablespoons extra-virgin olive oil, plus more for oiling pan
  • 1 teaspoon salt, plus more as needed
  • 4 tablespoons butter
  • 2 boneless turkey breast halves, skin on (about 2 to 2 1/2 pounds each)

Preheat your oven to 450 degrees. Oil a roasting pan and set aside.

Put onion and lemon zest in a food processor. Pulse until the onion is finely chopped. Add sage, parsley, olive oil and 1 tsp of salt, pulse until it forms into a course paste. Set aside.

Place 4 of the sage leaves and the butter into a small pan and heat over medium-low heat until the butter is bubbling. Remove from the heat and set aside.

Place the turkey on a work surface. Run you finders under the skin, separating it from the flesh. Be carful not to tear or remove the skin. Generously season the turkey with salt and pepper. Stuff the turkey breasts under the skin with herb paste, and spread it evenly under the skin. Transfer the breasts to the roasting rack, place sage leaves under the skin.  Using a pastry brush baste turkey with half of sage butter.

Place the turkey into the oven and reduce the temperature to 400 degrees. After 20 minutes, baste the turkey breasts with the remaining butter, and roast for an additional 20 to 25 minutes, until cooked through, and a thermometer placed in the thickest part of the breast registers 170 degrees F. If the skin begins to brown to quickly, tent the turkey with foil.

Remove from the oven, cover and let rest for 10 minutes before carving.

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