Ingredients:

  • 6 lb bone-in turkey breast
  • 1 tbsp kosher salt
  • 1 tsp cracked black pepper
  • 0.5 cup unsalted butter, softened
  • 2 tbsp fresh sage, minced
  • 2 tbsp fresh rosemary, minced
  • 3 cloves garlic, grated into a paste
  • 1 tsp smoked paprika
  • 2 large onions, roughly chopped
  • 3 large carrots, sliced into thick rounds
  • 1 cup low-sodium chicken broth

Instructions:

  1. Preheat oven to 425°F (218°C) to prepare for the high-heat start.
  2. Thoroughly pat the turkey breast dry with paper towels until the skin feels tacky. Season the underside and cavity generously with salt and pepper.
  3. In a small bowl, whip the softened butter with sage, rosemary, garlic, and smoked paprika.
  4. Using your fingers, gently separate the skin from the meat to create a pocket. Stuff two-thirds of the herb butter directly onto the meat under the skin, then massage the remaining butter over the exterior skin.
  5. Place chopped onions and carrots in the bottom of a roasting pan and pour in the chicken broth. Place the turkey breast on a rack over the vegetables.
  6. Roast at 425°F for 20 minutes to trigger the Maillard reaction. Reduce oven temperature to 325°F (163°C) and continue roasting.
  7. Monitor with a digital thermometer. Remove the turkey from the oven when the thickest part reaches 160°F.
  8. Rest the turkey for at least 20 minutes before carving to allow for thermal carryover to 165°F and juice redistribution.