This recipe calls for bone-in double turkey breast. For a one half turkey breast that is about 3-4 pounds, half all the ingredients in the recipe.
Thaw the turkey breast in the refrigerator for at least 24 hours or for 1-3 days.
Pat the turkey breast dry with paper towels.
In a bowl, mix together the room temperature butter, salt, white pepper, chicken bouillon powder with minced garlic, chopped parsley, thyme, and rosemary. Rub the seasoning all over the turkey breast being sure to reach every nook and cranny and generously rub the cavity of the turkey breast.
Place rosemary sprigs and lemon wedges on the bottom of a 11 by 13-inch baking dish with raised sides or any fitting baking dish or a roasting pan.
Place the breast in prepared pan, cover and marinate for up to overnight or bake immediately.
Set oven to 425 degrees Fahrenheit. Put in the turkey breast and bake for 1 hour. Halfway through cooking, rotate the pan for even cooking then baste the breast. If the turkey breast starts browning too quickly, loosely cover the top with aluminum foil.
Let the turkey rest for about 15-20 minutes before carving.
Serve with mashed potatoes and gravy or your favorite side dishes.
1. Adjust the seasonings depending on the size of your turkey breast. If you use a boneless half turkey breast that is around 3-4 pounds, reduce every ingredient by half. If your turkey breast is significantly larger than 7 pounds, increase the salt as needed.
2. Make sure the turkey and butter are at room temperature before seasoning the turkey. This will help the butter to easily stay on the turkey instead of sliding away if the turkey or butter is cold.
3. The herbs on the turkey skin will probably be burnt by the time the turkey is fully cooked. This is not a problem. Once the turkey breast is fully cooked, gently brush the burnt herbs off using a pastry brush.