- 25 mins
- 120 mins
Ingredients
- 5 tsp unsalted butter, softened
- 3 tsp fresh minced sage (divided use)
- 3 tsp fresh minced thyme (divided use)
- 3 tsp fresh minced rosemary (divided use)
- Kosher salt and freshly ground black pepper to taste
- 1 1/2 cups low fat, reduced-sodium chicken broth
- 1 cup dry white wine
- 1 (5-lb) turkey BREAST, skin on, washed and patted dry
Preparation
Step 1
Preheat oven to 350. Line a large roasting pan with foil. Set a rack inside and coat it with cooking spray. Set aside.
In a small bowl, combine butter with 2 tsp each of the herbs plus salt and pepper. Reserve the remaining 1 tsp of each herb.
In a small saucepan, combine the chicken broth and wine, bring to a gentle boil. Add reserved herbs, and lower to simmer.
With your hands, separate the turkey breast skin from the breast meat, creating a pocket without removing the skin. Rub the butter-herb mixture all over the breast meat. Place the skin back down on the breast.
Set the turkey on the prepared rack in the pay. You can also add veggies like peeled carrots, parsnips, onions or small potatoes to the pan. They will cook along with the turkey.
Roast the turkey for about 1 hour, 20 mins, to 1 hr, 40 mins, until the internal temperature reaches 170 and juices run clear. Baste evey 15 to 20 mins with the mixture of chicken broth and white wine.
Remove turkey from oven, cover loosely with foil, and let stand for 15 mins before slicing. Discard the skin and serve.