Confession: I had never cooked a turkey breast before this! It was much easier than I thought and was very tasty. Turkey takes a long time to cook, so I’d say save this for a weekend cooking night and enjoy the leftovers all week long!
Here’s what I did:
Purchased frozen Butterball turkey breast; placed in fridge and allowed to thaw for 3 days before cooking.
Once I was ready to cook the breast, I removed it from the packaging, removed any items inside (some companies include things like gravy mix inside birds) and dried it off with paper towels. This helps the spices stick and makes the skin crispier.
Place turkey in a roasting pan. Spread dijon mustard on turkey breast. Season with salt, pepper, minced garlic, rosemary, sage, and thyme. Top with slices of lemon and drizzle the whole thing with olive oil. Add a cup of water (you can use chicken broth or white wine if you prefer) to the bottom of the pan.
Roast the breast at 325 degrees for approximately 2 hours, or until the thermometer reads 165 F.
Let the turkey rest for at least 20 minutes before slicing or serving.
If the skin begins to brown too quickly, tent the breast with foil.
This bird turned out tender and juicy and deeply delicious. I think the key is to cook the turkey to temp and not over to avoid a dry bird.
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