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Perfect Sage Butter Turkey Breast for Easy Small Gatherings

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This Perfect Sage Butter Turkey Breast for Small Gatherings is the recipe I make when I want the holiday feeling without the holiday stress. It is the kind of meal that makes you close your eyes after the first bite and forget you ever struggled with dry poultry.

Ingredients

Scale
  • 1 bone-in, skin-on turkey breast (about 5 to 6 pounds)
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 tablespoons fresh sage leaves, finely chopped
  • 4 cloves garlic, minced
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 tablespoon olive oil
  • 1 cup chicken or turkey broth

Instructions

  1. Preheat your oven to 375°F (190°C). Give it a full 20 minutes to come to temperature.
  2. Pat the turkey breast completely dry with paper towels. Let it sit on a plate for 10 minutes after drying to air out.
  3. Make the sage butter. In a small bowl, combine the softened butter, chopped sage, minced garlic, 1 teaspoon of the kosher salt, and 1/4 teaspoon of the black pepper. Mash it all together with a fork until it is a uniform, fragrant paste.
  4. Loosen the skin. Gently slide your fingers under the skin of the turkey breast, starting from the wide end. Work your hand slowly between the skin and the meat, being careful not to tear the skin.
  5. Spread the sage butter under the skin. Take about two-thirds of the sage butter and push it under the loosened skin. Use your fingers to spread it evenly over the meat.
  6. Rub the outside of the turkey. Take the remaining butter and rub it all over the outside of the skin.
  7. Season the turkey. Drizzle the olive oil over the skin and rub it in gently. Sprinkle the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper evenly over the entire surface.
  8. Place the turkey in the roasting pan. Pour the chicken broth into the bottom of the pan, being careful not to wash the seasoning off the turkey.
  9. Roast the turkey breast. Place the pan in the preheated oven. Roast for about 1 hour and 15 minutes to 1 hour and 30 minutes.
  10. Baste halfway through. After about 45 minutes, open the oven and spoon some of the pan juices over the turkey breast. Do this once or twice more during the last 30 minutes of cooking.
  11. Check for doneness. The turkey is done when an instant-read thermometer inserted into the thickest part of the breast (without touching the bone) reads 155°F to 160°F (68°C to 71°C).
  12. Rest the turkey. Once the turkey is done, remove it from the oven and transfer it to a cutting board. Loosely tent it with aluminum foil. Let it rest for at least 15 to 20 minutes.
  13. Slice and serve. After resting, use a sharp knife to cut the breast away from the bone. Slice it against the grain into 1/2-inch thick pieces. Arrange the slices on a warm platter and spoon a little of the pan juices over the top.

Notes

Start with a cold turkey for better butter adhesion. Use a thermometer, not a timer, for perfect doneness. Do not open the oven too often. Make a quick pan sauce from the drippings. Let the turkey rest for at least 15-20 minutes before slicing.

Nutrition

Keywords: turkey breast, sage butter, roasted turkey, small gathering, Thanksgiving, easy turkey recipe, juicy turkey

Find it online: https://ovenmila.com/perfect-sage-butter-turkey-breast-for-easy-small-gatherings/