What You’ll Need
- Boneless turkey breast
- Cooking twine
- Olive oil
- Fresh herbs: thyme
- 1 stick of butter
- 1 lemon
- Salt, pepper
- Room temperature stick of butter
- Zest of 1 lemon
- Fresh herbs (I used sage, thyme, rosemary, parsley and oregano)
- Salt, Pepper
Compound butter is one of man’s greatest inventions. This particular butter is magically delicious on chicken and salmon as well.
To make your compound butter, finely chop the herbs or use a food processor to chop. Add the lemon zest and a pinch of salt and pepper. Mix until everything is combined. The butter should be room temp for easy mixing. The butter will be enough for about 5lbs of turkey.
Place the turkey breast skin side down and spread the compound butter all over the inside.
When you are done spreading, begin to roll the breast lengthwise until you reach the end.
Tie the roulade with cooking twine in 1-2 inch intervals, spread a small amount of olive oil on the skin and sprinkle some of the chopped herbs over it. Add salt and pepper to taste.
Bake in the oven until the meat reaches 165F and the skin is golden brown.
Be sure to baste! I always baste like crazy, because turkey tends to be on the dry side.
And that’s it! If you have questions about what you should cook for any occasion let me know! Leave a comment below or shoot me an email.
Brownbelle’s Thanksgiving Menu
- Holiday Spiced Sangria
- Smoked Gouda Mac & Cheese
- Cast Iron Cornbread
- Sage Sweet Mashed Potatoes