Butter and Herb Oven Roasted Turkey Breast
1 6-7 lb. bone-in turkey breast, thawed, rinsed and patted dry
1 teaspoon garlic powder
1 teaspoon dried, crushed rosemary
1 teaspoon onion powder
1 teaspoon dried sage
1 teaspoon dried thyme
2 teaspoons salt
1 teaspoon pepper
2 tablespoons melted butter
Juice of 1 lemon
1 cup water or chicken broth
Preheat oven to 325-degrees F.
In a small bowl, combine the garlic, rosemary, onion powder, sage, thyme, salt, pepper, melted butter, and lemon juice. Stir well. It should form a thin paste.
Gently pull the skin up from the breast, and use your fingers to spread half of the paste under the skin onto the meat. Spread the remaining paste onto the outer skin. Pour water or broth in bottom of the roasting pan.
Place the turkey, skin side up, on a wire rack in a roasting pan.
Roast the turkey for 1 ¾-2 hours, until the internal temperature reaches 160-165 degrees F. Don’t forget to baste the turkey about every 30 minutes. When turkey is done, allow it to rest at room temperature for 15-20 minutes. Slice and serve.