Herb Roasted Turkey Breast Served with Bourbon Pickled Peaches

Served at the Kentucky Derby by Churchill Downs Executive Chef David Danielson

  • 6 tbsp butter, cubed
  • 2 tbsp lemon juice
  • 1 tbsp soy sauce
  • 1 tbsp chopped green onions
  • ½ tsp each of fresh chopped herbs: thyme, marjoram, and sage
  •  ½ tsp kosher salt
  • ½ tsp freshly ground black pepper
  • 1 boneless turkey breast about 3 pounds

In a small saucepan, combine the first nine ingredients. Bring to a boil; remove from the heat and set aside to cool. Place turkey breast on a rack in a greased shallow roasting pan. Spoon some of the butter mixture over the top. Cover and bake at 325° for 1-1/4 to 1-3/4 hours or until juices run clear and a thermometer reads 170°, basting often with butter mixture. Let stand for 10-15 minutes before slicing.

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