Source: The Martha Stewart Show, November 2010
- One 6- to 6 1/2- pound whole bone-in turkey breast, rinsed and patted dry
- 1/4 cup low-sodium store-bought chicken broth
- 2 tablespoons plus 2 teaspoons olive oil
- 3 1/4 teaspoons coarse salt
- 1 1/2 teaspoon Worcestershire sauce
- 2 teaspoons honey
- 1/4 teaspoon cayenne pepper
- 1/4 cup Roasted Garlic
- 2 tablespoons chopped mixed fresh herbs such as oregano, thyme, parsley, or sage
- 1 tablespoon unsalted butter, softened
- 3/4 teaspoon freshly ground black pepper
Place turkey, meat-side up, on a rack set inside a roasting pan.
In a medium bowl, mix together chicken broth, 2 tablespoons olive oil, 2 teaspoons salt, Worcestershire sauce, honey, and cayenne pepper. Fill a turkey injector with chicken broth mixture (you will have to refill injector several times). Inject small amounts of solution at regular intervals all over turkey, taking care to remove injector from turkey before refilling. Refrigerate turkey for at least 2 hours and up to overnight.
Preheat oven to 375 degrees.
In a small bowl, mix together garlic, herbs, butter, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Using your fingertips, gently loosen skin on both sides of turkey breast so that it is separated from the flesh. Divide garlic mixture evenly and spread under skin on each side of breast. Season turkey all over with remaining teaspoon salt and remaining 1/2 teaspoon pepper; brush skin with remaining 2 teaspoons olive oil.
Transfer turkey to oven and roast, uncovered, for 1 hour. Tent turkey with parchment paper-lined aluminum foil and continue to roast until a thermometer inserted into the thickest part of the breast reaches 165 degrees on an instant-read thermometer, 20 to 40 minutes more. Remove turkey from oven and let stand 20 minutes before carving.