Petto di tacchino arrosto al burro all’aglio e alle erbe

Ingredienti

• 1 (3-pound) boneless turkey breast, skin-on
• 6 tablespoons unsalted butter, softened
• 4 garlic cloves, minced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme leaves, chopped
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon olive oil

Preparazione

1. 1

   Preheat oven to 375°F (190°C). Pat the turkey breast dry with paper towels.

2. 2

   In a bowl, combine softened butter, minced garlic, parsley, thyme, rosemary, salt, and pepper. Mix until well blended.

3. 3

   Gently loosen the skin from the turkey breast. Rub half of the garlic herb butter under the skin and the remaining butter over the top.

4. 4

   Brush the turkey breast with olive oil and place it in a roasting pan.

5. 5

   Roast for 1 hour and 15 minutes, or until a meat thermometer inserted into the thickest part reads 165°F (74°C). Baste once or twice with pan juices.

6. 6

   Let the turkey breast rest for 10 minutes before slicing. Serve warm.