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Roasted Turkey Breast with Truffle Butter

Truffle butter sets this turkey apart! It's the perfect main attraction at any Thanksgiving table.

Course Main Course
Cuisine American
Keyword How To Roast a Turkey Breast, Thanksgiving, Thanksgiving Turkey, Truffle Butter
Prep Time 45 minutes
Resting Time 20 minutes
Servings 8 people
Author The Tiny Fairy

Ingredients

  • 1 6-7 lb. whole turkey breast, bone-in, skin-on, thawed
  • 3 ounces black truffle butter, room temperature
  • 1 large yellow onion, peeled and cut in chunks
  • 1 whole head of garlic, unpeeled and cut in half crosswise
  • kosher salt prefer Diamond brand
  • fresh ground black pepper
  • poultry seasoning
  • ground sage
  • fresh thyme sprigs
  • extra virgin olive oil
  • ½ cup chicken stock
  • ½ cup white wine chardonnay, chablis or other white wine of your choice

Instructions

PREPPING THE TURKEY

  1. Allow ample time to thaw your turkey in the refrigerator. Generally, allow approximately 24 hour per 4-5 pounds. I thawed my six-pound turkey breast two days before roasting.

  2. An hour before you roast the turkey, remove the turkey from the refrigerator and allow it to sit at room temperature. This will ensure even cooking from edge to center and will aid in yielding a juicy turkey.

MAKING THE TURKEY

  1. Preheat oven to 350°F and set the oven rack in the middle to lower third of the oven, allowing ample space from the oven's top heat element to the turkey.

  2. Pat dry the skin with paper towels and discard.

  3. Use your fingers to loosen the skin from the breast meat without tearing the skin. Be mindful of rings that could tear the skin.

  4. Place pats of truffle butter under the skin and massage the butter around to spread and coat evenly. Don't worry if it looks a little lumpy, it will melt into the meat.

  5. Transfer the turkey to a roasting pan and generously season the cavity with kosher salt and black pepper. Lightly sprinkle poultry seasoning and ground sage. Stuff the cavity with a few fresh thyme sprigs, onion chunks and garlic. If it spills out onto the pan, it's okay.

  6. Lightly coat the skin with a little olive oil and generously season with kosher salt and black pepper. In a zig-zag motion, lightly sprinkle both poultry seasoning and ground sage over the skin and top with fresh thyme leaves.

  7. Place the roasting pan in the preheated oven and roast at 350°F for 25 minutes. Reduce temperature to 325°F, add 1/2 cup of chicken broth and 1/2 cup of white wine and roast for an additional hour. Thereafter, check every 15 minutes for doneness.

    Note: Turkey is done when the thickest part of the breast meat registers 165°F. Actual size of your turkey and varying oven temperatures will affect the cooking time. This is why it's important to roast until a meat thermometer registers 165°F.

  8. Once done, remove from the oven and tent with foil for 15-20 minutes. This will allow juices to redistribute throughout.

  9. Carve and plate on a platter. Garnish with fresh thyme sprigs.

Recipe Notes

This recipe was inspired and adapted from Ina Garten's Roast Turkey with Truffle Butter recipe.  

Store leftovers in an airtight container and refrigerate up to 4 days or freeze up to 2 months.