Description
This Roast Turkey Breast recipe offers a juicy, tender, and flavorful alternative to a full-size turkey. Brined and smothered in a rich garlic herb butter, the turkey breast roasts to golden-brown perfection with a delicious pan gravy made from the drippings. Perfect for holiday dinners or special occasions, it pairs beautifully with classic sides like garlic mashed potatoes and green bean casserole.
Ingredients
Scale
Turkey and Aromatics
- 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 and Seasonings
- 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 Ingredients
- 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)
- Chicken bouillon (to taste, optional)
Instructions
- Prepare the Herb Butter: In a bowl, combine the softened unsalted 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 form a flavorful herb butter.
- Apply Herb Butter to Turkey: Pat the turkey breast dry with paper towels. Carefully loosen the skin of the turkey breast without tearing it. Spread about two-thirds of the herb butter evenly under the skin over the meat, and spread the remaining butter over the skin surface to coat evenly.
- Arrange Aromatics in Roasting Pan: Place the smashed garlic cloves, sliced onions, and orange slices in the bottom of a large roasting pan. Scatter fresh poultry blend herbs over the aromatics. Pour in 1 cup of low sodium chicken broth.
- Place Turkey and Roast: Set the turkey breast on top of the aromatics, skin side up. Roast in a preheated oven at 325°F for approximately 150 minutes, or until the internal temperature of the thickest part reaches 165°F. Baste occasionally with pan juices for extra moisture and flavor.
- Rest the Turkey: Once cooked, remove the turkey breast from the oven and tent loosely with aluminum foil. Let it rest for 20 minutes before carving to allow juices to redistribute.
- Make the Gravy: Pour the drippings from the roasting pan through a strainer into a saucepan, discarding solids. Add 3 tablespoons unsalted butter and 2 tablespoons of the reserved herb butter to the drippings and melt over medium heat. Whisk in the flour to form a roux and cook for 2 minutes, stirring constantly. Gradually whisk in 2 cups of low sodium chicken broth until smooth. Simmer until thickened, adding chicken bouillon if additional flavor is desired. Adjust seasoning to taste.
- Serve: Carve the turkey breast and serve with the homemade pan gravy alongside your favorite holiday sides like garlic mashed potatoes, green bean casserole, and cornbread stuffing.
Notes
- This recipe uses a pre-brined turkey breast for juiciness and ease; if using unbrined, consider brining overnight for best results.
- Loosening the skin gently allows the herb butter to penetrate and baste the meat, enhancing flavor and moisture.
- Basting the turkey periodically during roasting helps achieve a golden-brown, crispy skin.
- Resting the turkey before carving ensures it remains juicy and tender.
- The pan gravy made from drippings perfectly complements the roasted turkey and can be adjusted for thickness by varying the broth amount.
- If fresh herbs are not available, dried herbs can be substituted, but use about one-third the quantity to avoid overpowering flavors.
- For a complete meal, serve with traditional sides like mashed potatoes, stuffing, and vegetables.
Nutrition
- Serving Size: 1 serving (approximately 6 ounces cooked turkey breast)
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 420 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 105 mg
