Description
This Roast Turkey Breast recipe features a juicy, flavorful turkey breast brined and roasted with a savory herb butter. It includes steps to prepare a crispy skin and a rich homemade gravy from the pan drippings, perfect for a holiday meal or special dinner.
Ingredients
Scale
Turkey
- 6-8 pound bone-in, skin-on, brined turkey breast, THAWED (two breasts still joined at the breast bone)
- 12 garlic cloves, smashed with side of knife
- 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
- 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 in directions)
- 1/3 cup flour
- 2 cups low sodium chicken broth (more or less as needed with drippings)
- Chicken bouillon to taste (optional)
Instructions
- Bring to Room Temperature: Remove the turkey from packaging and pat completely dry with paper towels. Let the turkey sit at room temperature for 45-60 minutes. During this time, prepare the pan and make the herb butter to apply on the turkey anytime in this 60-minute window.
- Prep Pan: In a 9×13 baking dish or similar roasting pan, layer the smashed garlic, sliced onions, orange slices, and fresh poultry herbs. Pour 1 cup low sodium chicken broth into the pan. If preparing ahead, add broth just before roasting. Preheat oven to 450 degrees F.
- Make and Apply Herb Butter: In a medium bowl, mix all herb butter ingredients until evenly combined. Transfer 2 tablespoons to a small bowl for use later in the gravy. Gently loosen the skin of the turkey with a spoon and fingers without tearing it. Spread about two-thirds of the herb butter under the skin evenly, then rub the remaining butter over the skin surface.
- Transfer Turkey to Pan: Place the turkey breast breast-side and skin-side up onto the prepared pan, arranging onions and oranges to stabilize the turkey. At this point, if desired, cover loosely with foil and refrigerate up to 24 hours. Remove from fridge 60 minutes before cooking.
- Roast the Turkey: Roast uncovered at 450 degrees F for 20 minutes. Baste with pan juices, then reduce oven temperature to 325 degrees F. Continue roasting uncovered, basting every 20 minutes for the first hour, then stop basting to allow the skin to crisp. Roast until the thickest part registers 155-160 degrees F on an instant read thermometer, approximately 15-20 minutes per pound. Cover with foil when skin is golden if desired.
- Rest: Transfer turkey to a cutting board and let rest uncovered for 15 minutes before carving to preserve skin crispiness.
- Make the Gravy: Strain pan drippings, removing herbs, onions, oranges, and garlic. Skim fat using a fat separator or by the freezer bag method. Combine drippings with chicken broth to measure 2 ½ cups. In a saucepan, melt 3 tablespoons butter and 1 tablespoon reserved herb butter over medium heat. Whisk in flour and cook for 3 minutes. Reduce heat to low and slowly whisk in drippings mixture. Simmer until thickened to desired consistency. Adjust seasoning with additional reserved butter, chicken bouillon, salt, and pepper to taste.
Notes
- Turkey Breast: One whole bone-in turkey breast consists of two breasts still attached at the breast bone, weighing between 5 to 8 pounds. Half or split breasts are smaller and generally around 3 pounds, which is not ideal for this recipe.
- Thawing: Always thaw turkey breast completely before cooking; allow at least 24 hours per 4-5 pounds in the refrigerator. For a quicker thaw, submerge turkey in cold water, changing every 30 minutes, requiring about 30 minutes per pound.
- Use a Meat Thermometer: An instant read or digital probe thermometer is essential for perfectly cooked and juicy turkey breast.
- Check Early: Begin checking the internal temperature early due to variability in factors like oven calibration and turkey size.
- Make Ahead: You can refrigerate the turkey with herb butter applied up to 24 hours before roasting for deeper flavor and crispier skin. Remove 60 minutes before cooking.
- Storage: Leftover roasted turkey breast can be stored refrigerated for up to 5 days or frozen up to 3 months properly wrapped.
- Freezing: Remove meat from bone, wrap tightly in plastic wrap and then freezer bags to prevent freezer burn.
- Reheating: Microwave in short intervals, or oven warm at 350ºF covered with foil and a splash of broth for 15 minutes. Skillet reheating with broth and covered on low heat works well to retain juiciness.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 120 mg
