Description
This Roast Turkey Breast recipe offers a succulent, juicy alternative to a whole turkey, featuring a bone-in, skin-on turkey breast smothered with garlic herb butter and roasted to golden perfection. It’s perfect for holiday dinners or any special occasion, served alongside a rich pan gravy made from the drippings for an unforgettable meal.
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)
- 1 cup low sodium chicken broth
- 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
- Prepare the Herb Butter: In a bowl, combine the softened unsalted butter with olive oil, Dijon mustard, garlic powder, paprika, dried rosemary, dried parsley, salt, dried thyme, dried oregano, onion powder, ground cumin, and pepper. Mix well to create a flavorful herb butter.
- Apply the Herb Butter to Turkey: Carefully loosen the skin of the turkey breast without detaching it completely. Smear about half of the prepared herb butter under the skin directly onto the meat, and spread the remaining butter on top of the skin, ensuring full coverage.
- Arrange Aromatics and Turkey: Place the sliced onions, smashed garlic cloves, orange slices, and fresh poultry herbs in the roasting pan. Set the prepared turkey breast on top of this aromatic bed to infuse flavor as it roasts.
- Pour Broth and Roast: Add 1 cup of low sodium chicken broth to the bottom of the roasting pan to keep the environment moist during roasting. Roast the turkey in a preheated oven at 325°F for approximately 2 hours and 30 minutes, or until the internal temperature reaches 165°F and the skin is golden brown. Baste the turkey occasionally with pan juices for extra moisture.
- Rest the Turkey: Once done, remove the turkey breast from the oven and tent it with foil. Allow it to rest for 15-20 minutes to let the juices redistribute, ensuring a juicy finish.
- Prepare the Gravy: Pour the drippings from the roasting pan into a saucepan, skimming off excess fat if desired. Add 3 tablespoons unsalted butter and 2 tablespoons reserved herb butter to the pan, melting over medium heat. Whisk in 1/3 cup flour and cook gently until golden brown, about 2 minutes. Gradually add 2 cups chicken broth, whisking constantly to avoid lumps. Simmer until thickened, adjusting thickness with more broth as needed. Season with chicken bouillon to taste if desired.
- Serve: Slice the rested turkey breast and serve with the homemade pan gravy. This dish pairs wonderfully with garlic mashed potatoes, green bean casserole, or cornbread stuffing for a complete festive meal.
Notes
- This roasted turkey breast is a great alternative to cooking a whole turkey, especially when you want quicker cooking and easier preparation.
- Using a brined turkey breast helps ensure moist and flavorful meat without any extra brining step.
- You can substitute fresh herbs with dried if fresh isn’t available, but fresh herbs provide a brighter flavor.
- Make sure to monitor the internal temperature with a meat thermometer to avoid overcooking.
- To save time, you can prepare the herb butter in advance and refrigerate it until ready to use.
- Leftover turkey and gravy can be stored in the refrigerator for 3-4 days or frozen for longer storage.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 120 mg
