Herb-Roasted Turkey Breast

Herb-roasted turkey breast with a four-herb rub (rosemary, sage, thyme, marjoram) tucked directly under the skin so the flavor lands on the meat instead of running off into the pan. Onion and garlic go inside the neck cavity to perfume the breast from the inside out.

Loosening the skin is the only fussy part. Slide your fingers between skin and meat at the neck end, breaking the membrane gently so the skin stays attached at the front. Rub the herb mix straight onto the muscle, then pull the skin back and tuck the edges under. As the bird roasts, the herbs steam against the meat while the skin crisps up over top.

Pull at 165°F (74°C) internal in the thickest part of the breast, well away from bone, and let it rest at least 15 minutes before slicing. Cutting too early bleeds out all the juice you just spent the afternoon protecting.

Pro Tips

• Crush the dried herbs between your palms before rubbing them on. Whole leaf pieces want to slide off; crushed bits stick to the meat.
• A meat thermometer earns its keep here. Visual doneness on a turkey breast lies, especially with skin on.
• Save the pan drippings. Whisk them with a splash of stock and a knob of butter for a fast pan gravy.

Variations

• Swap the dried herbs for fresh, doubling the quantity. Fresh rosemary and sage stand up well to roasting.
• Add lemon zest and cracked black pepper to the rub for a brighter finish.
• Slip pats of butter under the skin alongside the herbs for a richer, self-basting bird.