Description
This Roast Turkey Breast recipe offers a succulent and juicy alternative to a full turkey, featuring a bone-in, skin-on brined turkey breast roasted to golden perfection with a garlic herb butter rub and served with a savory pan gravy made from the roasting drippings. Perfect for holiday meals or special dinners, it pairs beautifully with classic sides like garlic mashed potatoes, green bean casserole, and cornbread stuffing.
Ingredients
Scale
Turkey and Herb Butter
- 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 (like thyme, rosemary, and sage)
- 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
- 1 cup low sodium chicken broth
Gravy
- 3 tablespoons unsalted butter
- 2 tablespoons reserved herb butter (divided from above)
- 1/3 cup flour
- 2 cups low sodium chicken broth (more or less as needed with drippings)
- Chicken bouillon (to taste, optional)
Instructions
- Preheat and Prepare: Preheat your oven to 325 degrees Fahrenheit. Pat the turkey breast dry with paper towels and set aside.
- Make Herb Butter: In a bowl, combine the softened butter, olive oil, Dijon mustard, garlic powder, paprika, dried rosemary, dried parsley, salt, dried thyme, dried oregano, onion powder, ground cumin, and pepper. Mix thoroughly to create the herb butter.
- Butter the Turkey: Carefully loosen the skin over the turkey breast and spread about two-thirds of the herb butter underneath the skin, then spread the remaining butter evenly over the skin surface.
- Prepare Roasting Pan: Place the smashed garlic cloves, sliced onions, orange slices, and fresh poultry herbs in the bottom of a roasting pan. Add 1 cup of low sodium chicken broth to the pan.
- Roast Turkey: Set the turkey breast skin side up on top of the aromatics in the roasting pan. Insert a meat thermometer into the thickest part of the breast. Roast uncovered for approximately 2 hours and 30 minutes (150 minutes) or until the internal temperature reaches 165 degrees Fahrenheit.
- Baste Regularly: Baste the turkey with pan juices every 30 minutes using a spoon or baster to keep it moist and enhance flavor.
- Rest the Turkey: Once cooked, remove the turkey breast from the oven and tent loosely with foil. Let it rest for 20 minutes to allow juices to redistribute.
- Make Pan Gravy: Pour the roasting drippings through a fine mesh strainer into a saucepan, discarding solids. Add the reserved 2 tablespoons of herb butter and 3 tablespoons unsalted butter to the drippings. Heat over medium heat until melted.
- Prepare the Roux: Stir in 1/3 cup flour and cook, stirring constantly, for about 2-3 minutes until the mixture is golden and slightly bubbling.
- Add Broth and Simmer: Gradually whisk in 2 cups low sodium chicken broth until smooth. Bring to a simmer and cook for 5-7 minutes until the gravy thickens. Adjust seasoning with salt or chicken bouillon to taste.
- Serve: Carve the turkey breast and serve with the homemade pan gravy and your favorite sides.
Notes
- This roasted turkey breast is an easy-to-prepare alternative to a full turkey, cooking more evenly and quickly with no flipping required.
- Using a brined turkey breast enhances moisture and flavor, but if unavailable, you can brine your own 24 hours in advance.
- Be sure to baste regularly with pan juices to keep the turkey moist and develop a rich golden crust.
- Letting the turkey rest before carving helps keep the meat juicy and tender.
- The pan gravy can be customized with additional herbs or a splash of white wine for extra depth.
- This recipe pairs perfectly with garlic mashed potatoes, green bean casserole, and cornbread stuffing for a festive meal.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 120 mg
