Roast Turkey Breast with lemon-herb butter

• Gluten free
• Paleo

• Meat

  • 1 (5 lbs whole, bone-in, turkey breast, whole bone-in

• Produce

  • 2 Onions, large
  • 1 tbsp Rosemary, Fresh
  • 1 tbsp Sage, fresh
  • 1 tbsp Thyme, leaves
  • 1 Zest

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/2 tsp Salt

• Dairy

  • 3 tbsp Butter, unsalted

Found on halfhersize.com

Description

Ingredients

• 1 (5 lbs) whole, bone-in, turkey breast
• 2 large onions, sliced into ¼ inch rounds
• 3 tbsp unsalted butter
• 1 tbsp minced fresh sage
• 1 tbsp minced fresh rosemary
• 1 tbsp thyme leaves
• zest of a large lemon, about 1 tbsp
• ½ tsp salt
• ½ tsp black pepper

Directions

• Set the oven rack to the vertical center and pre-heat the oven to 425F. Arrange the onion slices in a single layer in a roasting pan. Place the turkey breast on the onion slices and pat it dry with paper towels.
• In a food processor, or with a fork, blend together the butter, herbs, lemon, salt, and pepper. Loosen the skin on the turkey breast and rub ¾ of the butter mixture under the skin, both on top, sides, front, and back. Dot the remaining butter on the top of the breast.
• Roast the bird in the oven for 15 minutes (this part can get smokey but it gives the skin a lovely golden crispness) then reduce the oven temperature to 375 and continue roasting for 45 minutes or until the internal temperature at the thickets part reaches 155F degrees.
• Remove the turkey from the oven, tent loosely with foil, then let rest for 15-30 minutes. Use the pan juices as the base for gravy if desired.

Nutrition