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Thanksgiving Turkey for Two

Thanksgiving turkey for two is roasted in a 9x13-inch pan over onions with broth and herb butter. The skin turns golden brown while the bone-in breast stays moist and tender.
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Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Resting 15 minutes
Total Time 2 hours 15 minutes
Servings: 2 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 turkey breast 2 1/2- to 3-pound; bone-in, skin-on; fully thawed
  • 1 yellow onion medium; cut into 1-inch wedges
  • 0.5 cup low-sodium chicken broth
  • 3 tablespoons unsalted butter softened
  • 1 cloves garlic minced
  • 1 teaspoon fresh thyme leaves chopped
  • 1 teaspoon fresh sage chopped
  • 0.75 teaspoon kosher salt
  • 0.25 teaspoon black pepper

Equipment

  • 1 9x13-inch roasting pan

Method
 

  1. Heat the oven to 350°F with a rack in the middle position.
  2. Arrange the onion wedges in a 9x13-inch roasting pan and pour the broth around them.
  3. Pat the turkey dry and set it skin side up on the onions.
  4. Mix the butter, garlic, thyme, sage, salt, and pepper.
  5. Gently loosen the turkey skin and spread half the butter mixture underneath.
  6. Spread the rest of the butter mixture over the skin.
  7. Roast uncovered for 1 1/2 to 2 hours, until the skin is golden brown and a thermometer inserted into the thickest part of the breast without touching bone reads 165°F.
  8. Tent loosely with foil if the skin browns too quickly.
  9. Transfer the turkey to a cutting board.
  10. Rest for 15 minutes before carving.

Notes

For the most reliable doneness, check the thickest part of the breast with a thermometer without touching bone. Refrigerate leftovers for up to 4 days or freeze for up to 3 months. For a dairy-free option, use plant-based butter.