Description
This Roast Turkey Breast Recipe delivers a juicy, flavorful turkey breast with crispy skin, enhanced by a fragrant herb butter and complemented by a rich homemade gravy. Perfect for holiday celebrations or a comforting family dinner, this method ensures tender meat every time.
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, 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
- 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 it sit at room temperature for 45-60 minutes. During this time, prepare the pan and make the herb butter.
- Prep Pan: In the center of a 9×13 baking dish or similar roasting pan, layer garlic, sliced onions, orange slices, and fresh 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: Combine all herb butter ingredients in a medium bowl until even. Set aside 2 tablespoons for the gravy. Loosen turkey skin carefully with a spoon and your fingers. Spread about two-thirds of the herb butter under the skin, dividing evenly per breast, then rub the remaining butter over the skin surface. Transfer the turkey breast, breast and skin side up, to the prepared pan, stabilizing with onions and oranges as needed.
- Make Ahead Option: You can cover the turkey with foil and refrigerate for up to 24 hours. Remove from refrigerator 60 minutes before cooking.
- Roast the Turkey: Roast uncovered at 450 degrees F for 20 minutes. Baste with pan juices. Lower oven temperature to 325 degrees F and continue roasting uncovered, basting every 20 minutes for the first hour. Stop basting afterward to allow skin crispiness. Roast until the internal temperature at the thickest portion reads 155-160 degrees F. Cover with foil once the skin reaches desired golden color to prevent burning. Estimate about 15-20 minutes per pound; a 7-pound turkey takes approximately 2.5 hours.
- Rest: Transfer turkey to a cutting board and let rest uncovered for 15 minutes before carving to keep skin crispy.
- Make Gravy: Skim fat from pan drippings using a fat separator or a freezer bag method. Add chicken broth to the drippings to make 2 ½ cups total liquid. In a saucepan over medium heat, melt 3 tablespoons unsalted butter and 1 tablespoon reserved herb butter. Stir in flour and cook 3 minutes while whisking. Reduce heat to low and slowly whisk in broth mixture. Simmer until thickened, adjusting thickness with additional broth if necessary. Season to taste with chicken bouillon and pepper.
Notes
- Turkey breast: Bone-in turkey breast typically weighs 6-8 pounds and includes two breasts attached at the bone (turkey crown). Half or split breasts are smaller and not recommended for this recipe.
- Thawing: Always thaw turkey completely; allow at least 24 hours per 4-5 pounds in the fridge or use the cold water method (30 minutes per pound, changing water every 30 minutes).
- Thermometer: Use an instant-read or digital probe thermometer to ensure perfectly cooked turkey.
- Check temperature early: Variables like oven type and pan size affect cooking time, so start checking temperature early.
- Make ahead: You can prepare the turkey with herb butter and refrigerate up to 24 hours before roasting to enhance skin crispiness.
- Storage: Store leftovers in an airtight container up to 5 days in the fridge or freeze up to 3 months.
- Freezing: Remove meat from bone, wrap tightly in plastic wrap, then in freezer bags, pressing out air to prevent freezer burn.
- Reheating: Microwave in 30-second to 10-second intervals or warm in oven at 350°F for 15 minutes with butter and covered with foil. Alternatively, warm in a skillet with broth and covered on low heat.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 135 mg
