Easy Roast Turkey Breast with Lemon and Thyme

Serves 8

laura rubinstein

ingredients

4 Tablespoons (1/2 stick) unsalted butter softened. Mix in 3 medium cloves of garlic, minced, about 1 Tablespoon, 2 Tablespoons minced fresh thyme leaves,and 1 teaspoon grated zest from 1 lemon.
3/4 teaspoon Kosher salt
1/4 teaspoon ground black pepper
1 whole bone-in, skin -on turkey breast,6-7 lbs, trimmed of excess fat and patted dry with paper towels.
1 cup water

1
1. Adjust oven rack to middle position and heat oven to 425 degrees. Mix butter salt and pepper in medium bowl with rubber spatula until thoroughly combined. Carefully separate turley skin from meat over breast; avoid breaking skin.
2
2.Work butter mixture under skin on both sides of breast and rub skin of turkey to evenly distribute butter over breast. Oil V-rack and set inside roasting pan. Place turkey in rack with skin side facing up; pour water into roasting pan.
3
3. Roast turkey for 30 minutes. Reduce oven temperature to 325 degrees. Continue to roast turkey until thickest part of breast registers 160 degrees on an instant-read thermometer, about 1 hour longer. Transfer turkey to carving board and let rest for 20 minutes. Slice from bottom of the breast crosswise into desired thickness.