Roasted Turkey Breast with Italian Compound Butter

Serves: 4-6 | Prep Time: 15 minutes | Cook Time: 1 ½ – 2 hours

Skip the dry turkey this year! The secret to a perfectly moist and flavorful roast is this easy compound butter, packed with Clean Monday Meals Italian Seasoning. Simple prep, incredible results. Dinner just got a major upgrade!

Ingredients:

For the Italian Compound Butter:

• ½ cup (1 stick) unsalted butter, softened

• 2 tablespoons Clean Monday Meals Italian Seasoning

• 2 cloves garlic, minced

• 1 tablespoon fresh parsley, chopped (optional, for color)

For the Turkey:

• 1 boneless or bone-in turkey breast (about 3-4 lbs)

• 1 teaspoon Clean Monday Meals Chicken Bouillon

• ½ cup hot water

• Salt and black pepper

Instructions:

1. Make the Compound Butter: In a small bowl, combine the softened butter, Clean Monday Meals Italian Seasoning, minced garlic, and parsley (if using). Mix well until all ingredients are evenly distributed.

2. Prep the Turkey: Pat the turkey breast completely dry with paper towels. This step is crucial for achieving crispy skin. Season the outside lightly with salt and pepper.

3. Butter the Turkey: If your turkey breast has skin, gently loosen the skin over the breast meat using your fingers, being careful not to tear it. Push about half of the compound butter under the skin. Rub the remaining butter generously all over the top and sides of the turkey breast.

4. Prepare for Roasting: In a small cup, whisk the Clean Monday Meals Chicken Bouillon into the hot water until it is completely dissolved. Place the turkey breast in a small roasting pan or a 9x13 inch baking dish. Pour the prepared broth into the bottom of the pan to prevent drippings from burning and keep the oven environment moist.

5. Roast the Turkey: Preheat your oven to 425∘F (220∘C). Place the turkey in the oven and roast for 15 minutes to help the skin crisp up. After 15 minutes, reduce the oven temperature to 350∘F (175∘C) and continue roasting for 1 to 1.5 hours.

6. Check Doneness: The turkey is done when a meat thermometer inserted into the thickest part of the breast registers 165∘F (74∘C). If the skin begins to get too dark, lightly tent it with aluminum foil.

7. Rest and Serve: Remove the turkey from the oven and let it rest on a cutting board, tented lightly with foil, for at least 10-15 minutes before slicing. This allows the juices to redistribute, ensuring a moist and tender result.