Ok, I don't want to sound annoying but this was THE BEST turkey breast I have eaten in my entire life! And I have eaten at quite a few Thanksgiving dinners. It was moist, flavorful, and fall apart tender. The secret is the herbed butter medallions placed inside the skin of the breast that baste it as it cooks. You can certainly use this recipe for a full size turkey as well.
A 6 lb bone-in turkey breast
1 stick of butter softened at room temperature
1 1/2 tsp poultry seasoning (the one I used had sage, rosemary, marjoram, black pepper, and thyme)
1 tsp onion powder
1 tsp dried parsley
salt and pepper to taste
plus extra poultry seasoning for sprinkling on top
1 medium ziploc bag
1. Preheat the oven to 325 F
2. Rinse the turkey breast and pat dry
3. In a small bowl mixt the softened butter, poultry seasoning, onion powder, parsley, and salt and pepper to taste. It should look like this:
5. Freeze this herbed butter log for about 15 minutes until it is frozen hard.
6. Season the breast all over with salt and pepper, including inside the cavity and bottom and sides of the breast.
7. Slice the frozen log into medallions and stuff them under the skin of the breast. Make sure you slide as many medallions as you can under the skin to ensure all of it will be basted. If you have any leftover medallions place them inside the cavity of the breast. Sprinkle breast with extra poultry seasoning.
8. Bake uncovered in the oven for 2 hours. Oven temperatures vary, but my turkey came out perfectly cooked and juicy in two hours.
9. Let the breast rest for 10 minutes before you carve it so the juices can redistribute and you won't lose them as you slice.
Make sure the turkey breast is not frozen when you place it in the oven or it won't cook evenly.
Thaw the turkey in the refrigerator the night before.
Letting it rest is part of the reason it stays so moist and juicy.
Only trace carbs per serving