Start off by loosening the skin of the turkey breast.
Spread half the butter under the skin, and spread the remainder on top of the breast.

Place the turkey on a baking tray, lined with foil paper.
Bake at 450 degrees F for about 20 minutes.
Then, reduce temperature to 350 degrees F and continue baking for 1 hour and 15 minutes. Be sure baste often with turkey drippings and juices to prevent turkey from becoming dry.

Optional step: When you see the skin has become nice and golden brown, cover the top with aluminum foil. This will protect it from becoming too brown and dry. I always do this because it also keeps the turkey very moist.
Prior to removing turkey from oven, insert a thermometer in the thickest part. If the internal temperature reads 165 degrees, turkey is ready.
Cover turkey with foil and let it rest for 10 minutes.
The, garnish with fresh parsley, slice and enjoy.


To make homemade garlic herb butter, mix together 1/3 cup softened unsalted butter, 1 tsp finely minced garlic, 1 tsp finely grated ginger, 1 tbsp finely chopped fresh sage leaves, 1 tsp finely chopped fresh rosemary leaves, 1 tbsp finely chopped fresh thyme leaves, 2 tbsp finely chopped fresh parsley, salt to taste, pepper to taste.
Read all my tips above.
Tastes best when served immediately but leftovers can be stored in a sealed container in the fridge for up to 3 days.

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