• 6-7 Pound Turkey - bone in/skin on
• 6 tbsp unsalted butter - softened
• 1 tsp chopped fresh rosemary
• 1 tsp chopped fresh sage
• 3 cloves minced garlic
• 1 tsp salt
• 1/2 tsp black pepper
• olive oil for drizzling
• 4 - 6 cups chicken broth for the pan
• Blackberry Patch Maple Bacon Jam
For this recipe you can prepare your turkey breast as you normally would and then use our Maple Bacon Jam as a glaze for the last step, or follow our instructions below that we adapted from this Cooking for my Soul recipe.
1. Preheat oven to 350 degrees F.
2. If needed or desired, remove the backbone. We removed the backbone for more even cooking. Look for a youtube video on how to safely remove the backbone. Kitchen shears or a large knife are needed for this.
3. Make the butter - in a bowl, combine 6 tablespoons softened butter, garlic, rosemary, sage, salt and pepper. Set aside.
4. Pat the turkey dry with paper towel. Be careful to remove all excess moisture.
5. Rub your turkey with your prepared butter - including under the skin. You will need to detach some of the skin to get the butter under the skin.
6. Transfer the turkey to a roasting pan with a rack. Drizzle with some olive oil and gently rub over the turkey. Pour 2 cups of chicken broth in the base of the pan.
7. Roast uncovered for 1 hour and 20 minutes. As it roasts, refill the pan with broth as needed.
8. At this point, brush the turkey with Maple Bacon Jam (warm to thin if needed) and continue roasting for 10 minutes. Repeat glazing and cooking until the internal temperature reaches 165 degrees F. Tent with foil if the turkey is getting too brown.
9. Let the turkey rest for about 15 minutes before carving and enjoy!