Description
This Roast Turkey Breast recipe offers a flavorful and juicy alternative to a whole turkey. Featuring a bone-in, skin-on breast brined for tenderness and smothered in garlic herb butter, it roasts to golden perfection. The pan drippings create a rich, savory gravy. Perfect for holidays or special occasions, it pairs beautifully with classic sides like mashed potatoes and green beans.
Ingredients
Scale
Turkey and Aromatics
- 1 6-8 pound bone-in, skin-on, brined turkey breast, thawed (two breasts joined at the breast bone)
- 12 garlic cloves, smashed
- 2 medium onions, sliced
- 1 orange, sliced
- 1 handful fresh poultry blend herbs (thyme, rosemary, and sage)
- 1 cup low sodium chicken broth
Herb Butter and Seasoning
- 12 tablespoons unsalted butter, softened
- 1 tablespoon olive oil
- 1/2 tablespoon Dijon mustard
- 1/2 tablespoon garlic powder
- 1/2 tablespoon paprika
- 1/2 tablespoon dried rosemary
- 1/2 tablespoon dried parsley
- 1/2 tablespoon salt
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon pepper
Gravy
- 3 tablespoons unsalted butter
- 2 tablespoons reserved herb butter (divided)
- 1/3 cup flour
- 2 cups low sodium chicken broth (more or less as needed with drippings)
- Chicken bouillon (optional, to taste)
Instructions
- Preheat and Prepare: Preheat your oven to 325 degrees Fahrenheit. Pat the turkey breast dry with paper towels to ensure the herb butter adheres well.
- Make Herb Butter: In a bowl, combine softened butter, olive oil, Dijon mustard, garlic powder, paprika, dried rosemary, dried parsley, salt, dried thyme, dried oregano, onion powder, ground cumin, and pepper to create a flavorful herb butter mixture.
- Butter the Turkey: Carefully loosen the skin of the turkey breast and spread a generous amount of the herb butter both under the skin and over the surface of the skin for maximum flavor and moisture.
- Arrange Aromatics: In a roasting pan, spread the smashed garlic cloves, sliced onions, orange slices, and fresh poultry herbs. Place the prepared turkey breast on top of this aromatic bed.
- Add Broth and Roast: Pour 1 cup of low sodium chicken broth into the pan to keep the environment moist. Roast the turkey breast in the preheated oven for about 2 hours 30 minutes or until the internal temperature reaches 165 degrees Fahrenheit, basting occasionally with pan juices.
- Rest the Turkey: Once cooked, remove the turkey breast from the oven and let it rest covered loosely with foil for 20 minutes to allow the juices to redistribute.
- Prepare Pan Gravy: Pour the drippings from the roasting pan into a saucepan. Add 3 tablespoons of unsalted butter and 2 tablespoons of reserved herb butter, melt over medium heat.
- Make a Roux: Stir in 1/3 cup flour, cooking and stirring constantly for 2-3 minutes to form a roux without lumps.
- Add Broth and Simmer: Gradually whisk in 2 cups of low sodium chicken broth, scraping up any browned bits from the pan. Simmer until the gravy thickens to your desired consistency. Adjust seasoning with optional chicken bouillon if needed.
- Serve: Slice the turkey breast and serve with the rich herb pan gravy and your favorite holiday sides.
Notes
- The pre-brined turkey breast ensures even cooking and juiciness without flipping.
- Applying herb butter under and over the skin bastes the turkey as it roasts for flavorful, moist meat.
- Use a meat thermometer to ensure the turkey reaches 165 degrees Fahrenheit for safety and doneness.
- If you can’t find a pre-brined turkey breast, you can brine it yourself for several hours beforehand.
- Leftover herb butter can be spread on bread or vegetables for extra flavor.
- For a crispier skin, broil the turkey in the last 5 minutes, watching carefully to prevent burning.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 120 mg
