Ingredients:

  • 1 Bone-in Turkey Breast (6–7 lbs), fully thawed
  • 2 tsp Kosher salt
  • 1/2 cup Unsalted butter, softened
  • 3 cloves Garlic, minced
  • 1 tbsp Fresh rosemary, finely chopped
  • 1 tbsp Fresh thyme, minced
  • 1 tsp Smoked paprika
  • 1/2 tsp Cracked black pepper
  • 2 Large carrots, roughly chopped
  • 2 Stalks celery, roughly chopped
  • 1 Large yellow onion, quartered
  • 1 cup Low-sodium chicken or turkey stock

Instructions:

  1. Pat the turkey breast extremely dry with paper towels. Using your fingers, gently loosen the skin from the meat to create a pocket across the entire breast.
  2. Combine softened butter, garlic, rosemary, thyme, paprika, and pepper. Smear half of the mixture directly onto the meat under the skin, then rub the remaining butter over the exterior skin.
  3. Preheat oven to 425°F (218°C). Place the chopped carrots, celery, and onion in a roasting pan with the stock.
  4. Place the turkey in a preheated 425°F oven for 15 minutes until the skin begins to sizzle and brown.
  5. Reduce the oven temperature to 325°F (163°C) and continue roasting for about 1 hour until a thermometer hits 160°F (71°C).
  6. Transfer the bird to a platter and tent loosely with foil for 15 minutes until the juices redistribute.
  7. Slice against the grain into thick, velvety pieces.