Herb Roasted Turkey Breast Recipe (with Video)

1. Heat the oven to 350°.
2. Cut 5-6 lengths of kitchen twine, about 8-10" long. How many you'll need depends on the size of the turkey breast.
3. In a small bowl, mix the 3 tablespoons oil or ghee, herbs, garlic, salt and pepper.
4. On a cutting board, pat the turkey breast dry with paper towels. Rub the herb mixture all over the turkey.
5. One at a time, slide a piece of twine under the turkey to the middle of the breast, then pull the ends up on each side and tie securely in a double knot. It doesn't have to squeeze the turkey tightly but it shouldn't be loose. Repeat with the remaining twine, spacing them out every 1-2" or so from the center of the breast toward the ends. Trim any long ends of twine but leave the knots undisturbed.
6. This will help make sure the turkey cooks evenly.
7. In an oven-safe skillet just large enough to fit the breast (a 10" cast iron skillet usually works well; keep in mind the breast will shrink as it cooked), heat 1 tablespoon avocado oil or ghee over medium-high heat until shimmering.
8. Add the turkey skin-side down and cook for 4-5 minutes without moving it, until the skin looks crisp and brown.
9. Flip the turkey over so it's skin-side up in the skillet, then transfer the skillet to the oven (with an oven probe thermometer, if using). Let it roast for approx. 15 minutes per pound (about 30-40 minutes), or until the thermometer reaches 160°. Halfway through the cooking time, add the 2 tablespoons ghee to the skillet, let it melt and occasionally baste the turkey with the ghee and drippings in the pan.
10. Once the turkey is done, remove the skillet from the oven. If the skin isn't quite as crisp as you'd like, you can also broil the breast skin-side up for 1-3 minutes. Be sure to check frequently to make sure it doesn't burn.
11. Remove the turkey to a cutting board (preferably the kind with a moat to catch the juices) and cover loosely with foil for 15-20 minutes. Reserve the skillet.
12. Snip and remove the twine. Slice the turkey into approx. 1/4-1/2"slices. Arrange on a platter. If necessary, re-warm the pan juices in the skillet over medium heat, then drizzle them over the turkey and serve.