Butter, Herb & Sea Salt Roast Turkey Buffet Recipe

Butter, Herb & Sea Salt Roast Turkey Breast

Ingredients

• 1 cup unsalted butter, softened

• 3 sprigs fresh rosemary

• 10 leaves fresh sage

• 1 tablespoon fresh thyme

• 2 teaspoons kosher salt

• 1 teaspoon coarse black pepper

• 1 whole turkey breast (1.8–2.7kg), patted dry

Method

1. Preheat the oven to 170°C fan-forced and position the rack on the lowest level.

2. Prepare the turkey: Place the breast in a large roasting pan and pat it dry with paper towels — moisture is the enemy of crispy skin.

3. Make the herb butter: Mash together the butter, chopped herbs, salt and pepper in a small bowl. Set aside 2–3 tablespoons for later.

4. Lift the skin carefully using the back of a spoon and spread the butter mixture evenly underneath. Smooth the skin back down, spreading the butter so it coats the breast completely. Take care not to tear the skin — it locks in all that buttery flavour.

5. Roast for about 90 minutes, or until the internal temperature reaches 75°C at the thickest point.

6. Finish & rest: Brush over the remaining herb butter and rest the turkey for 20 minutes before carving.

Chef’s Tip

Serve with The Secret Ingredient Rosemary & Garlic Turkey Gravy for that rich, home-style finish — it’s the perfect match for this buttery, herb-infused roast.