Roasted Turkey Breast (Bone-In Or Boneless)

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• 1 each 5 lb Bone-in turkey breast (with skin; boneless turkey breast or other sizes work too)
  Ingredient note

  Source: 1 5 lb Bone-in turkey breast (with skin; boneless turkey breast or other sizes work too)
• 1/4 cup Unsalted butter (softened to room temperature)
  Ingredient note

  Source: 1/4 cup Unsalted butter (softened to room temperature)
• 2 tbsp Garlic (minced)
  Ingredient note

  Source: 2 tbsp Garlic (minced)
• 2 tbsp Fresh thyme (finely chopped)
  Ingredient note

  Source: 2 tbsp Fresh thyme (finely chopped)
• 1 1/2 tbsp Fresh rosemary (finely chopped)
  Ingredient note

  Source: 1 1/2 tbsp Fresh rosemary (finely chopped)
• 1 1/2 tbsp Fresh sage (finely chopped)
  Ingredient note

  Source: 1 1/2 tbsp Fresh sage (finely chopped)
• 2 tsp Onion powder
  Ingredient note

  Source: 2 tsp Onion powder
• 2 tsp Sea salt
  Ingredient note

  Source: 2 tsp Sea salt
• 1 tsp Black pepper
  Ingredient note

  Source: 1 tsp Black pepper

1. Preheat the oven to 350 degrees F (177 degrees C). Bring the turkey breast to room temperature for 30 minutes. Remove the gravy packet from the inside of the turkey breast if it came with it.
2. Pat the turkey breast dry with paper towels.
3. In a small bowl, use a fork to mash together the butter, garlic, thyme, rosemary, sage, onion powder, salt, and pepper, until uniform.
4. Use your hands under the skin of the turkey to separate the skin from the meat underneath. (Be careful not to tear the skin.)
5. Spread half of the butter all over the turkey underneath the skin. Spread the other half over the skin.
6. Place the turkey breast in a roasting pan on a roasting rack with the skin side facing up.
7. Roast turkey breast in the oven for 20 minutes per pound for bone-in, or 15 minutes per pound for boneless, until the internal temperature in the thickest part reaches 165 degrees F (74 degrees C). (For a 5-pound bone-in turkey breast, that’s 1 hour 40 minutes.) Check after 1 hour -- if the skin is already golden brown, cover with aluminum foil for the remainder of the cook time. Optional: Baste the turkey breast with pan juices every 30 minutes to prevent it from drying out too much.
8. Remove from the oven and tent loosely with aluminum foil. Allow it to rest for 15 minutes before carving. This allows the juices to redistribute, for more tender and moist turkey.