Ingredients:

  • 6.5 lb bone-in turkey breast
  • 2 tbsp extra virgin olive oil
  • 2 tsp coarse kosher salt
  • 1 tsp cracked black pepper
  • 0.5 cup unsalted butter, softened
  • 3 tbsp fresh rosemary, finely minced
  • 4 cloves garlic, minced into a paste
  • 1 tbsp fresh thyme leaves
  • 1 tsp smoked paprika
  • 1 large yellow onion, quartered
  • 2 large carrots, cut into 2-inch chunks
  • 1 cup low-sodium chicken broth

Instructions:

  1. Preheat your oven to 425°F (218°C). Pat the turkey breast completely dry with paper towels to ensure the skin becomes crisp.
  2. In a small bowl, combine the softened butter, minced rosemary, garlic paste, thyme, and smoked paprika to create a compound butter.
  3. Gently loosen the skin from the turkey meat with your fingers. Spread half of the compound butter directly onto the meat under the skin, then rub the remaining butter and olive oil over the exterior. Season the outside with salt and pepper.
  4. Place the quartered onion, carrot chunks, and chicken broth in the bottom of a roasting pan equipped with a V-rack. Position the turkey breast on the rack.
  5. Roast at 425°F (218°C) for 20 minutes to brown the skin. Reduce the oven temperature to 325°F (163°C) and continue roasting until a digital meat thermometer reaches 160°F (71°C) in the thickest part of the breast.
  6. Remove the turkey from the oven and transfer to a cutting board. Tent loosely with foil and allow it to rest for 20 minutes; the carry-over heat will bring the internal temperature to a safe 165°F (74°C) while locking in juices.