Herb Roast Gluten-Free Turkey Breast

Ingredients

• 1 bone-in turkey breast half, 5 to 6 pounds (2,300 g)
• 2 tablespoons unsalted butter, softened (28 g)
• 1 tablespoon olive oil (14 g)
• 1 tablespoon chopped fresh sage (8 g)
• 2 teaspoons chopped fresh thyme (4 g)
• 1 teaspoon kosher salt (6 g)
• 1 teaspoon black pepper (2 g)
• 1 lemon, quartered (120 g)
• 1 yellow onion, cut into wedges (200 g)
• 2 celery ribs, cut into chunks (120 g)
• 1 cup gluten-free chicken broth (240 g)
• 2 tablespoons maple syrup (40 g)

Instructions

1. Prepare oven. Set a rack in the lower-middle position and heat the oven to 375°F. Pat the turkey dry and place it skin-side up in a roasting pan. Stir butter, oil, sage, thyme, salt, and pepper in a small bowl until smooth.
2. Season turkey. Gently loosen the skin over the breast, leaving one edge attached. Rub half the herb butter onto the meat, then smooth the remainder over the skin. Covering both areas seasons the slices and helps the exterior brown.
3. Add aromatics. Arrange lemon, onion, and celery around the turkey. Pour broth into the pan without wetting the skin, then brush maple syrup over the top and sides in a thin, even layer.
4. Roast. Roast uncovered for 70 minutes. Add broth if vegetables look dry. Continue until a thermometer in the thickest breast, away from bone, reads 165°F, usually 15 to 30 minutes longer.
5. Rest. Transfer turkey to a cutting board and tent loosely with foil for 15 minutes. Leave vegetables and juices in the pan. Spoon off excess fat if desired, then taste the juices and adjust salt only if needed.
6. Carve and serve. Slice across the grain, working close to bone for final pieces. Arrange slices with roasted vegetables on a warm platter. Spoon pan juices over the meat and serve the rest alongside.

Notes

• A five-to-six-pound bone-in breast serves eight when paired with several side dishes. For a smaller breast, keep the oven temperature the same and begin checking its center earlier, rather than lowering the heat.
• Use a thermometer in the thickest breast area and avoid bone for an accurate reading. If the skin browns too quickly, loosely tent only the top with foil, leaving pan vegetables uncovered to continue roasting.