Herb Roasted Turkey Breast

Instructions

1. Prepare the herb butter
   In a small bowl, mix together the softened butter, olive oil, minced garlic, chopped rosemary, thyme, sage, lemon zest, salt, and pepper until well combined. Let it sit at room temperature while preparing the turkey.
2. Prepare the turkey
   Preheat the oven to 375°F (190°C). Pat the turkey breast dry with paper towels. Gently loosen the skin from the meat using your fingers, being careful not to tear it. Place the turkey breast on a rack in a roasting pan.
3. Apply the herb mixture
   Spread about two-thirds of the herb butter mixture under the skin, directly onto the meat. Rub the remaining herb butter over the outside of the skin. Place the quartered onion in the bottom of the roasting pan and pour in the chicken broth.
4. Roast the turkey
   Roast the turkey breast in the preheated oven for about 1 hour to 1 hour and 30 minutes, or until an instant-read thermometer inserted into the thickest part of the breast registers 165°F (74°C). Baste the turkey with the pan juices every 30 minutes.
5. Rest before carving
   Remove the turkey from the oven and tent with aluminum foil. Let it rest for 15-20 minutes before carving. This allows the juices to redistribute throughout the meat, ensuring it stays moist when sliced.
6. Prepare a simple gravy (optional)
   While the turkey is resting, strain the pan drippings into a saucepan. Bring to a simmer over medium heat. In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons cold water. Slowly whisk the cornstarch mixture into the simmering drippings until thickened. Season with salt and pepper to taste.
7. Carve and serve
   Carve the turkey breast into thin slices against the grain. Arrange on a serving platter and spoon some of the gravy over the top if desired. Garnish with fresh herb sprigs for a beautiful presentation.