Roasted Turkey
 Breast With
 Caraway-Lemon Butter


turkey-breast-caraway-mustard-lemon-butter
Photo by David Meredith
Roasted Turkey
 Breast With
 Caraway-Lemon Butter
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 600 calories
    • Fat 27 g
    • Sat Fat 12 g
    • Cholesterol 285 mg
    • Sodium 650 mg
    • Protein 83 g
    • Carbohydrate 1 g
    • Sugar 0 g
    • Fiber 1 g
    • Iron 4 mg
    • Calcium 54 mg

Heat oven to 425° F. Combine the butter, caraway seeds, lemon juice, and 1 teaspoon each salt and pepper in a medium bowl until well blended.

Arrange the turkey on a rack set over a baking sheet. Using your fingertips, carefully loosen the skin from the breast, starting at the neck end. Spread the caraway butter under the skin and over the breast in an even layer. Rub the oil all over the skin and season with 1 teaspoon salt. Roast for 30 minutes, until golden. Reduce temperature to 350° F and roast for about 2 hours, basting twice and tenting with foil if the turkey gets too dark, until an instant-read thermometer inserted in the center of the breast registers 165° F. Transfer to a cutting board and let stand for 30 minutes. Carve the turkey and serve with gravy.

Make Ahead: Rub the breast with the caraway butter up to 1 day before roasting. Leave uncovered in the refrigerator. Bring to room temperature 1 hour before roasting.

Ingredients

  1. Check 10 tablespoons unsalted butter, softened
  2. Check 2 tablespoons caraway seeds
  3. Check 1 tablespoon fresh lemon juice
  4. Check Kosher salt and black pepper
  5. Check 1 7- to 8-pound bone-in turkey breast
  6. Check 2 tablespoons extra-virgin olive oil

Directions

  1. Heat oven to 425° F. Combine the butter, caraway seeds, lemon juice, and 1 teaspoon each salt and pepper in a medium bowl until well blended.
  2. Arrange the turkey on a rack set over a baking sheet. Using your fingertips, carefully loosen the skin from the breast, starting at the neck end. Spread the caraway butter under the skin and over the breast in an even layer. Rub the oil all over the skin and season with 1 teaspoon salt. Roast for 30 minutes, until golden. Reduce temperature to 350° F and roast for about 2 hours, basting twice and tenting with foil if the turkey gets too dark, until an instant-read thermometer inserted in the center of the breast registers 165° F. Transfer to a cutting board and let stand for 30 minutes. Carve the turkey and serve with gravy.


Make Ahead: Rub the breast with the caraway butter up to 1 day before roasting. Leave uncovered in the refrigerator. Bring to room temperature 1 hour before roasting.