This Bone-in Turkey Breast Recipe is incredibly moist and flavorful. The butter, pepperoni and crispy sage leaves make a buttery turkey recipe that is irresistable.
As Thanksgiving approaches I love experimenting with new turkey recipes.
Though in our house the turkey is always smoked; we love having turkey on hand to use in sandwiches and other recipes all year long.
And with the info coming out now about deli lunch meats, it's kind of nice to be able to prepare my own.
Though this buttery turkey isn't typical of lunch meat; this turkey recipe serves the same purpose!
Table of contents
What I Love About This Turkey Recipe
Besides being easy to make this bone-in turkey breast recipe tastes great. Butter has a way of making anything taste great!
Pepperoni adds extra flavor, but is not neccesary.
Dry brining with salt makes this skin of the turkey extra crisp and adds more flavor to the meat of the breast. If you don't have time to let the breast sit overnight, don't worry-just salt it as long as you can.
Turkey breasts are easy to slice and leftovers can be used so many ways.
I've tried several ways to cook a turkey breast and each is different depending on the recipe. I like this one because it bakes rather than roasts and the butter just melts, almost into brown butter, which I love!
The best part is this buttery turkey recipe requires no basting!
More Turkey Talk
Though I would be hard pressed to tell the difference in flavor it is said that a bone-in breast tastes better. Yes, it does take a little longer to cook, but the bone-in breast is also said to be more moist.
I bake this turkey breast at 350 degrees and figure 20 minutes to the pound. This is assuming you brought the turkey breast to room temperature. My 3 pound bone-in turkey breast took exactly 1 hour. A bone-in turkey breast should be cooked to 165°F after resting for 10-20 minutes. That means you should pull the breast from the oven at 160 degrees, tent it loosely with foil and wait before slicing.
Guidelines say to figure ¾ to 1 lb per person without leftovers or figure a three pound turkey breast should serve 2 -4 people. Personally, I don't know if we are small eaters but we get 4-6 servings. If you want leftovers figure on buying a bigger breast.
Tips and Tricks For Buttery Turkey Breast
Dry the breast well with paper towels before salting. Be sure to dry brine the breast with coarse salt. Place on a rack placed in a tray ovenight, uncovered in the refrigerator.
Pro tip: I do this any time I roast a chicken also. It makes the skin crispy and adds flavor to the poultry. I never rinse, though I sprinkle liberally on every part. You'd be surprised how much flavor this adds.
Pepperoni - I know it may sound strange, but it does add flavor and contributes to the flavor of the butter also. Not needed, but we liked it. Substitutions could be salami.
Butter- I love it, but if you choose, make this with schmaltz or duck fat. Haven't tried this yet, but I bet it's heavenly.
Lemon-Preserved lemon works too, but not everyone has it on hand.
Herbs-Traditional poultry herbs are used in this turkey recipe however if there is something you want try it. I really feel you can't go wrong, unless you want to coat your bird in cinnamon or such!
Use a meat thermometer. No need to over or undercook this bird.
Want to Use This Turkey Recipe For A Whole Bird?
Start with the dry brine on a 12-14 pound bird.
Increase the butter to 2 sticks and use 2 lemons. Increase the pepperoni to 8 ounces.
Preheat oven to 300 degrees. Roast the turkey in the lower part of the oven for 2.5 hours. Increase the temperature to 425 degrees and roast 30 minutes longer or until the skin is golden.
Check for temperature in the thickest part of the bird. Remove and let rest 30 minutes to an hour.
Serving with the pan juice is essential!
What To Serve with Turkey
Traditional turkey dishes would be gravy and mashed potatoes.
My gravy recipe requires no drippings and gets rave reviews every year!
Is this a Thanksgiving meal or just a family dinner?
If it's Thanksgiving there are so many choices, but if it's a weeknight dinner, figure a salad or a veggie and a starch and you've covered it!
Enjoy this easy herb butter turkey recipe.
Remember turkey isn't just for Thanksgiving!
I'd love to hear if you make this recipe!
Please share a review or rate the recipe,
and be sure to tag me on social!
Recipe
Butter Turkey Breast Baked With Herb Butter
- Prep Time: 15 Minutes
- Cook Time: 60 Minutes
- Total Time: 1 hour 15 minutes
- Yield: 4-6 Servings 1x
- Category: Main Course
- Cuisine: American
Description
This Bone-in Turkey Breast Recipe is incredibly moist and flavorful. The butter, pepperoni and crispy sage leaves are irresistable.
Ingredients
3 lb bone-in turkey breast
Kosher Salt
1 lemon zested and then sliced thinly
Sage leaves
Thyme Leaves
Rosemary
5 T softened butter or schmaltz or duck fat
1 t ground fennel seed
2-3 oz thinly sliced pepperoni or salami
Instructions
Season the turkey breast inside and out and under the skin with coarse salt. Transfer to a rack set in a roasting pan and refrigerate uncovered overnight. Before baking bring to room temperature. Your cooking time will depend a lot on how cold the breast is so make sure to bring it to room temperature.
Blend softened butter with thyme leaves, ground fennel seeds and lemon zest. Using a small spatula spread the butter over and under the skin and on the bottom of the breast. Pull skin as needed to form around the breast.
Tuck the sliced pepperoni or salami, lemon slices, rosemary and sage leaves under the skin on top of the butter. I also place a good layer of pepperoni and lemon and herbs under the breast and stick some in any crevice available. Sprinkle with fresh ground black pepper and some fresh herbs. Sage leaves get crispy and taste delicious after they are baked with the butter!
Preheat oven to 350. Figure 20 minutes to the pound for a room temperature bone-in turkey breast.
Place in a buttered pan and bake 20 minutes for each pound or until a thermometer inserted into the deepest part of the breast reads 165 degrees. Tent with foil and let rest about 10 minutes before slicing.
Slice and drizzle on the butter that should be in the pan! Delicious!
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