Lemon-Sage Roast Turkey Breast
- Total Time
A roasted boneless turkey breast is a cook's secret weapon - perfect for small holiday tables that don't warrant a whole bird or big ones that need even more meat than one turkey offers.
unsalted butter3 Tbsp, softened, divided
fresh sage3 Tbsp, chopped, plus extra for garnish (optional)
fresh thyme1 Tbsp, chopped
lemon zest½ tsp, grated, plus extra for garnish (optional)
kosher salt½ tsp
black pepper½ tsp, freshly ground
uncooked boneless skinless turkey breast2 pound(s), use a single 2 lb breast
canned chicken broth1 ½ cup(s), divided
garlic clove(s)6 large clove(s), unpeeled
fresh lemon juice2 Tbsp
- Preheat oven to 400°F.
- Combine 1½ Tbsp butter, sage, thyme, lemon zest, salt, and pepper in small bowl and mash with a fork; spread butter mixture all over turkey.
- Place turkey in a small roasting pan or a large ovenproof skillet; pour ¾ cup broth around turkey and add garlic cloves to pan. Roast turkey, uncovered, basting turkey and turning garlic cloves twice, until turkey is cooked through and an instant-read thermometer inserted into thickest part of turkey registers 165°F, about 45 minutes. Transfer turkey to cutting board, cover loosely with foil, and let rest 10−15 minutes.
- Meanwhile, remove garlic from pan; peel cloves. Place roasting pan or skillet with turkey drippings on stovetop over high heat; add garlic cloves, remaining 3/4 cup broth, and lemon juice. Bring mixture to a boil, scraping bottom of skillet to incorporate drippings; continue boiling until sauce reduces and thickens slightly, mashing garlic to blend into sauce, 2−3 minutes. Remove from heat and strain sauce into a small bowl; swirl in remaining 1½ Tbsp butter until melted.
- Cut turkey into about 24 slices and arrange on serving platter; drizzle with any drippings from cutting board. Spoon sauce over turkey or serve on the side; garnish with more fresh lemon zest and chopped sage, if desired.
- Serving size: 3 slices turkey and 1 Tbsp sauce