Ingredients:

  • 1 bone-in, skin-on turkey breast, 6-8 lbs
  • 1 tbsp kosher salt
  • 1 tsp cracked black pepper
  • 1 lemon, halved
  • 1 small yellow onion, quartered
  • 1/2 cup unsalted butter, softened
  • 3 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 1 tsp paprika
  • 1/2 tsp salt

Instructions:

  1. Pat the turkey breast completely dry with paper towels. Note: Moisture on the skin creates steam, which prevents it from getting crispy.
  2. Season the skin generously with salt and pepper.
  3. In a small bowl, mix the softened butter, minced garlic, chopped rosemary, chopped thyme, paprika, and salt until smooth.
  4. Carefully loosen the skin with your fingers and slide half of the compound butter directly onto the meat. Note: This is the moisture lock step.
  5. Rub the remaining butter all over the exterior skin.
  6. Preheat your oven to 425°F (218°C).
  7. Place the quartered onion and halved lemon in the bottom of a roasting pan, then place the turkey on top.
  8. Roast at 425°F for 20 minutes until the skin begins to bubble and turn golden.
  9. Lower the oven temperature to 350°F (175°C) and continue roasting for 60 to 90 minutes.
  10. Every 30 minutes, spoon the pan juices back over the breast to keep the meat moist.
  11. Remove the turkey from the oven when the internal temperature is 5 degrees below your target temperature. Note: According to [USDA guidelines](https://www.usda.gov/media/blog/2016/11/22/how-cook-thanksgiving-turkey), you want to hit the safe internal temp, but the meat will continue to rise while resting.
  12. Let the turkey rest for 20 minutes before carving.