1 medium onion chopped into large slices: Chopped onions can be used as aromatics to add a sweet and savory element to the turkey and its pan juices.
4 garlic cloves: Garlic cloves provide a pungent and aromatic flavor that complements the herbs and adds complexity to the turkey.
2 sprigs Thyme: Fresh thyme sprigs infuse the turkey with a fragrant herbal aroma and a mild, earthy flavor.
1 orange or lemon, sliced thin: Thin slices of citrus, like orange or lemon, add a bright and zesty citrusy note to the turkey while also contributing to the turkey’s moisture.
Once you’ve gathered your ingredients, we will use the following process:
Prep. Preheat oven to 350°F. Pat turkey dry with paper towels. Generously rub turkey breast with softened butter – rub butter all around turkey, and carefully lift up skin to rub butter under turkey skin, too. If not boneless, stuff turkey breast cavity with aromatics. If boneless and netted, be sure to get butter all over turkey.
Roast. Add chicken stock to the bottom of roasting pan. Coat turkey breast with herbs and spices. Place turkey on metal rack in roasting pan or over a baking sheet. Tent turkey loosely with foil for first 30 minutes of roasting time. Roast in the preheated oven for 1 hour; baste turkey breast with remaining butter mixture occasionally. Roast around 1-1 1/2 hours, until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the breast, not touching bone, reads 165 degrees.
Tent and serve. Tent with foil for at least 10 minutes before carving. Enjoy!
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