Although we usually enjoy traveling to see our family in Massachusetts for Thanksgiving, we are staying home this year. We will be with our family in spirit. There are only four of us, so a turkey breast will be plenty. I love this recipe and make it often.

One whole bone-in Butterball turkey breast
1/2 stick salted butter, softened
2 tbsp fresh rosemary, finely chopped
2 tbsp fresh parsley, finely chopped
2 tbsp fresh thyme, finely chopped
1 tbsp fresh sage leaves, finely chopped
Zest of one lemon
Kosher salt
Freshly ground black pepper

Preheat your oven to 350F.

Place your roasting rack in your roasting pan and place your turkey skin side up.

Make your compound butter by combining butter, rosemary, parsley, thyme, sage, and lemon zest together and slather all over your turkey breast. Liberally sprinkle kosher salt and pepper all over your turkey breast.

Depending on the size of your turkey, roast about two hours or until golden brown and until a meat thermometer measures the inner temp as 165F. You will have a perfectly moist turkey.

Tip: I prefer fresh herbs for my compound butters, but you can use dried as well; simply cut the measurement in half.