This turkey is nothing short of fantastic. Clearly, I've been away from butter for too long. I splurged for Thanksgiving, and welcomed butter under the skin of my turkey with open arms. And it was utterly delicious, perfect in every way!
Easy Roast Turkey Breast with Lemon and Thyme
Source: Reworded from Cook's Illusrated, November/December 2007
- 4 tablespoons (1/2 stick) unsalted butter, softened
- 3/4 teaspoon table salt
- 1/4 teaspoon black pepper
- 3 medium garlic cloves, minced, pressed or grated (about 1 tablespoon)
- 2 tablespoons minced fresh thyme leaves
- 1 teaspoon grated zest from one lemon
- 1 whole, bone-in, skin on turkey breast ( 6 to 7 pounds), trimmed of excess fat and patted dry with paper towels
- 1 cup water
- Adjust oven rack to middle position and heat oven to 425 degrees. Mix butter, salt, pepper, thyme, garlic, and lemon zest in medium bowl with rubber spatula until thoroughly combined. Carefully separate turkey skin from meat over breast; avoid breaking skin.
- Place half butter mixture under skin on one side with a spoon, repeat with other side. Using hands, work butter mixture under skin on both sides to evenly distribute butter over breast. Spray V-rack with nonstick cooking spray and set inside large roasting pan. Place turkey in rack with skin side facing up; pour water into roasting pan.
- Roast turkey for 30 minutes. Reduce oven temperature to 325 degrees. Continue to roast turkey until thickest part of breast registers 160 degrees on instant-read thermometer, about 1 hour longer. Transfer turkey to carving board and let rest for 20 minutes. Carve and serve.