• 1 large head of garlic, top cut off (or 2 small heads of garlic).
• Avocado oil (or other variety).
• Black pepper.
• 2 tablespoons coconut butter, softened at room temp.
• 2 3/4 – 3 pound turkey breast (bone-in and skin-on).
• 1 teaspoon Italian seasoning.
• 1/2 teaspoon paprika.
• 1 teaspoon fresh thyme leaves.
- Preheat the oven to 400°.
- Drizzle a little oil over the cut head(s) of garlic, plus a sprinkle of salt and pepper, and wrap each of them tightly in a square of foil.
- Roast for 45 minutes, until soft and golden-brown; allow to cool, and once the garlic can be handled, squeeze the roasted cloves from their papers, and mush into a paste using a knife or fork; reduce the oven temp to 375°.
- Add the roasted garlic “paste” into a small dish, along with the softened butter, and blend the two together completely, along with a pinch of salt and pepper, as well.
- Place your turkey breast on a work surface, and gently place your fingers between the flesh and the skin, carefully pulling it apart, and add the garlic-butter underneath the skin, over the meat, spreading it liberally; reserve about 1 teaspoon of the garlic butter, and rub it over the skin, as well.
- Next, to a small ramekin add ½ teaspoon of salt, ½ teaspoon of black pepper, the Italian seasoning and the paprika, and combine this seasoning mixture; sprinkle it all over the top of the turkey (over the skin).
- Place a digital thermometer into the thickest part of the breast, then place the breast onto a baking sheet lined with foil, and roast for about 1 hour and 15-20 minutes, or until the thermometer registers 165° (the temp is more accurate and important than the time).
- Allow the turkey breast to rest for about 10 minutes before slicing the meat; sprinkle over the thyme, and serve.