Ingredients:

  • 1 (6-7 lb) bone-in, skin-on turkey breast
  • 2 tbsp kosher salt
  • 1 tsp cracked black pepper
  • 1/2 cup unsalted butter, softened
  • 3 cloves garlic, minced
  • 1 tbsp fresh sage, finely chopped
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme leaves
  • 1 lemon, zested and halved
  • 2 large carrots, roughly chopped
  • 2 stalks celery, roughly chopped
  • 1 yellow onion, quartered
  • 1.5 cups low-sodium chicken stock

Instructions:

  1. Pat the turkey breast completely dry with paper towels. Apply kosher salt to the exterior skin and refrigerate uncovered for 4–12 hours to dry-brine for maximum crispness.
  2. In a small mixing bowl, combine softened butter, minced garlic, chopped sage, rosemary, thyme, and lemon zest to create a compound butter.
  3. Gently separate the skin from the meat using your fingers. Massage two-thirds of the herb butter directly onto the meat under the skin. Rub the remaining butter over the outside of the skin and season with black pepper.
  4. Preheat oven to 425°F (218°C). Place chopped carrots, celery, onion, lemon halves, and chicken stock in the bottom of a roasting pan with a V-rack.
  5. Place the turkey breast on the rack. Roast until the internal temperature reaches 165°F (74°C) at the thickest part of the breast, approximately 1 hour and 30 minutes. Let rest for 20 minutes before carving.