4-6lbbone in skin on turkey breast Note the weight you will need that for cooking time!
6garlic cloves, smashed
1large onion, cut into 8 large pieces
1cupwhite wine something crisp and dry like chardonnay or pinot grigio. Could sub chicken broth if you don't want to use wine.
Drippings strained from the turkey pan
2cupschicken or turkey stock
Start by preheating your oven to 350 °.
Prep your baking dish by adding in the cut onion and smashed garlic cloves.
With plenty of paper towels pat your turkey breast dry on all sides. This step will be very important so the butter spreads well.Trim any excess neck skin.
Place the turkey breast over the onions in the baking dish. set aside.
In a small bowl smash together the butter, salt, pepper, sage, rosemary and parsley.
Lightly pull up on the turkey skin and start to push your fingers between the skin and the meat, lightly pulling the skin away from the meat, try not to tear the skin. If you can slip a paper towel under there to pat some of the moisture it will help the butter spread in the next step.Once it is all loosened grab ¼ of the butter mixture with your fingers and rub it between the skin and meat. See photo for reference. Position the skin back so that it covers the turkey.
Now turn the breast over and rub ¼ of the butter mixture on the underside.
Place the turkey back in the pan, breast side up, and rub the skin with the remaining butter mixture.
Pour 1 cup of white wine into the bottom of the baking dish.
Place the turkey in the oven and roast for about 18- 20 MINUTES PER POUND.Example - I have a 4 lb turkey so I will roast it for 72-80 minutes. I will start checking the temp with a meat thermometer around 72 minutes and leave in the oven if it hasn't reached at least 160°.
Make sure that the turkey has reached 160° in the thickest part.
Remove from the oven and very loosely tent with foil and let rest for about 15-20 minutes before carving.Make the gravy while the turkey rests...
Strain the liquid from the bottom of the turkey baking dish into a skillet with high sides.
Over medium, add the 2 cups stock, and bring to a hard simmer.
Combine the cornstarch and water and slowly whisk it into the simmering liquid. It should thicken immediately.
Taste for seasonings. Serve over sliced turkey and mashed potatoes.
ThawingQuick Thaw: Place the frozen turkey in its original wrapper in a bath of cool water (enough to cover the turkey completely), change the water every 30 minutes. Plan on 30 minutes per pound for thawing.Fridge Thaw: Place your frozen turkey breast in its original wrapper on a rimmed baking sheet or a casserole pan (to catch condensation and any leakage). Place in the fridge for 2-3 days for a full thaw. Amount to PurchaseWhen you are buying turkey, plan on purchasing ½ lb per person.