Ingredients: |
Ingredients: 1 bone-in skin-on turkey breast (about 2 to 2½ pounds) 8 garlic cloves, minced 1 stick unsalted butter 1 fresh teaspoon rosemary, finely chopped ½ teaspoon dry thyme, finely ground ½ teaspoon black pepper, finely ground 2 teaspoons kosher salt
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Directions: |
Directions: Preheat oven to 325°.
In a microwave safe bowl, combine the butter, 1 teaspoon of kosher salt, garlic, rosemary, pepper and thyme.
Microwave the ingredients on high for one minute, Or until butter has fully melted. Remove the bowl from the microwave oven. Mix all ingredients really well and set aside for 5 minutes so the butter gets infused with the garlic and herbs.
Return the bowl back to the microwave oven and cook the mixture on high for another 30 seconds to ensure that the butter is fully liquefied.
Strain the butter mixture through a fine sieve. Save the garlic and the herbs.
Place the turkey breast in a baking dish, skin size up. Cover with a piece of plastic wrap to prevent butter from accidentally squirting all over the kitchen. Fill the kitchen injector with the strain butter and inject the breast all over, in a diamond shape pattern, releasing about ¼ to ⅓ ounce at a time.
Add the garlic and herbs that you saved earlier. Rub the garlic/herb mixture and the butter from the bottom of the baking dish all over the turkey breast.
Evenly sprinkle 1 teaspoon of kosher salt all over the breast and pat down to make sure the salt sticks.
If using a barbecue thermometer (highly recommended), insert the probe into the thickest part of the turkey breast.
Bake for about an hour or so, until the internal temperature in the thickest part of the breast reaches 155°. Brush the top of the breast with butter/pan juices about one hour into roasting.
Remove from the oven and let the roasted turkey breast rest for 5 minutes before slicing and serving.
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