Petto di tacchino arrosto all’aglio e alle erbe

Ingredienti

• 4-5 lb boneless turkey breast, skin on
• 1 orange, sliced
• 1 lemon, sliced
• large sheet of double lined cheesecloth
• 1 stick unsalted butter, softened
• 2 teaspoons salt (I used black truffle salt from Sur la Table)
• 1/2 teaspoon ground black pepper
• 1 teaspoon fresh tarragon, chopped
• 1 teaspoon fresh sage, chopped
• 1 tablespoon fresh thyme, chopped
• 2 teaspoons fresh rosemary, chopped
• 3 garlic cloves, minced

Preparazione

1. 1

   Preheat oven to 350°F.

2. 2

   Place turkey breast on a large wire-rack lined baking pan or roasting pan. Pat dry with a paper towel. Generously season both sides of the turkey with salt and pepper. I used around 1-2 teaspoons of salt and 1 teaspoon of black pepper.

3. 3

   Put orange and lemon slices directly under the turkey breast, you may have to lift the turkey breast up slightly to do this.

4. 4

   To make the garlic herb compound butter: place the softened butter in a medium bowl along with salt, black pepper, tarragon, sage, thyme, rosemary and garlic cloves. Mash together using a fork or spoon until everything is combined.

5. 5

   Separate out 3/4 of the butter mixture, set aside the remaining 1/4 for later use.

6. 6

   Starting at the breast, using your fingers, gently separate the skin from the body of the bird so you have a little “pocket.” Gently rub 3/4 of the butter mixture under the skin as well as on top of the skin.

7. 7

   Cover turkey breast with double-lined cheese cloth.

8. 8

   Bake for 1 hour.

9. 9

   Remove the cheesecloth from the top of the turkey. Top with an additional 1/4 of butter and roast another 15 minutes or until the internal temperature of the turkey is 165°F.

10. 10

    Once the turkey breast has come to temp, remove from the oven and let rest for 15 minutes before slicing.