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*Note: We tested this recipe with Honeysuckle and Butterball brands, which are already pre-brined (i.e. filled with a salty solution). Check your turkey label to see if it already has an added salty solution. Most do, but if not, be sure to liberally salt the outside and inside of the turkey cavity with Kosher salt. Alternately, brine your turkey breast ahead of time using these instructions.
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1. Prep the Turkey:
2. Make the Compound Butter: In a small bowl, stir together the softened butter, poultry seasoning, garlic powder, onion powder, and pepper.
3. Prep the Oven: Arrange the top oven rack to the middle position. Preheat the oven to 425°F.
4. Butter the Bird: Using your fingers, carefully pull the skin away from the turkey breast on both sides, slowing working your fingers down between the skin and meat until separated (take your time so the skin doesn’t tear). Then place a spoonful–about 1 to 1 1/2 tablespoons–of the compound butter under the skin on both sides. Pull the skin up and over the breast. Use your fingers on top of the skin to move the butter around to evenly distribute. Use the rest of the compound butter–about 1-2 tablespoons–to rub all over the bird on the top and bottom. Just do your best–it’s messy, fun, and imperfect!
5. Stuff the Bird: Make sure the turkey is breast-side up on the rack. Add the broth to the bottom of the pan. Stuff the inside of the turkey cavity with the onion, carrots, celery, parsley, and optional herbs or garlic cloves. Place any extra veggies you can’t fit into the bird in the bottom of the pan. (This will create flavor for the gravy!)
6. Roast the Bird: Roast the turkey at 425°F for 30 minutes. Reduce the temperature to 325°F and continue roasting until the bird reaches 160°F internally, about 1 to 1 1/2 hours. Use a digital meat thermometer to check the temp in the thickest part of the breast in several places. Transfer the turkey to a wooden cutting board and let rest for 20 minutes.
7. Make the Gravy:
8. Carve and Serve: Cut along one side of the breastbone with a sharp knife, then the other, cutting each breast off the bone and keeping the skin intact. Thickly slice each breast crosswise and serve on a large platter. Garnish with fresh parsley, sage, rosemary, or thyme (are you singing the Simon and Garfunkel song too?). Serve the warm gravy in a gravy boat on the side.