Ingredients:

  • 120 g (8 Tbsp) unsalted butter, softened
  • 1 Tbsp fresh rosemary, finely chopped
  • 1 Tbsp fresh sage, finely chopped
  • 1 tsp fresh thyme leaves
  • 3 cloves garlic, minced
  • Zest of 1 large orange
  • 1 tsp orange juice
  • 1 Tbsp Kosher salt or coarse sea salt
  • 1 tsp freshly ground black pepper
  • 5 lbs (1.6 kg) skin-on turkey breast joint
  • 2 Tbsp olive oil
  • 1/2 medium orange, sliced
  • 1 medium onion, quartered
  • 1/2 cup (120 ml) chicken or turkey stock (optional)

Instructions:

  1. Prepare the Compound Butter: In a small bowl, thoroughly mix the softened butter, chopped rosemary, sage, thyme, minced garlic, orange zest, orange juice, salt, and pepper until uniformly combined. Chill for 15 minutes to firm slightly if time permits.
  2. Prep the Turkey Joint: Pat the turkey skin aggressively dry using paper towels. Gently loosen the skin from the meat using your fingers, taking care not to tear it, creating a pocket over the entire breast muscle.
  3. Apply Butter and Chill: Spread approximately two-thirds of the compound butter directly onto the meat under the skin. Rub the remaining one-third over the outside of the skin. Drizzle the skin lightly with olive oil. Place the turkey on the roasting pan and refrigerate uncovered for at least 30 minutes to maximize crispness.
  4. Preheat and Set Up Pan: Preheat the oven to 425°F (220°C). Place the quartered onion and orange slices on the bottom of the roasting pan, forming a natural trivet. Pour the stock into the bottom of the pan, if using.
  5. Roast: Place the turkey breast skin-side up on the trivet. Roast at 425°F (220°C) for 15 minutes. Reduce the oven temperature to 350°F (175°C) and continue roasting for another 60 to 75 minutes. Do not baste.
  6. Check Doneness: Insert a digital meat thermometer into the thickest part of the breast. Remove the turkey immediately when the internal temperature reaches 165°F (74°C).
  7. Rest and Carve: Transfer the turkey breast to a cutting board. Tent it loosely with foil and let it rest for a full 15 minutes before carving across the grain. Serve with collected pan juices.