Turkey breast

Butter-basted turkey breast with thyme, garlic and lemon — a lean, tender roast ready in under an hour.

Ingredients

• turkey breast600 g
• butter30 g
• thyme1 tsp
• garlic2 cloves
• lemon1 pcs
• salt1 tsp

Method

1. Prepare the turkey. Pat the turkey breast dry with kitchen paper — this helps the butter baste cling and the skin colour properly. Score the top lightly with a knife if it has skin, and season all over with the salt.
2. Make the baste. Melt the butter in a small pan or in the roasting tin over a low heat. Crush the garlic cloves and add them to the butter along with the thyme and the zest of half the lemon, stirring briefly to combine.
3. Preheat and sear. Preheat your oven to 200°C (fan 180°C). Heat a little of the flavoured butter in an ovenproof pan or roasting tin over a medium-high heat and sear the turkey breast for 2–3 minutes per side until golden — this builds flavour before roasting.
4. Roast and baste. Spoon the remaining butter mixture over the turkey and transfer to the oven. Roast for 30–35 minutes, basting with the pan juices once or twice during cooking to keep the meat moist and help it colour evenly.
5. Check for doneness. The turkey is ready when the juices run clear when the thickest part is pierced, or a meat thermometer reads at least 74°C at the centre. If the top is colouring too quickly, lay a small piece of foil loosely over it.
6. Rest the meat. Transfer the breast to a board and rest uncovered for 8–10 minutes — this lets the juices redistribute so the meat stays tender when sliced.
7. Slice and plate. Slice the turkey breast across the grain into thick pieces and arrange on warm plates. Spoon the pan juices over the top and finish with a squeeze of fresh lemon juice from the remaining half.

Safety & hygiene Important

• Cook turkey thoroughly. Turkey must reach a core temperature of 74°C — use a meat thermometer in the thickest part to be sure, as undercooked poultry carries a risk of salmonella. Never rely on colour alone.
• Handle raw poultry safely. Keep the raw turkey away from other foods and wash any boards, knives and surfaces that have touched it before using them for anything else.