Description
This succulent roast turkey breast recipe features a flavorful herb butter rubbed under the skin and over the meat, roasted to juicy perfection. Paired with a rich homemade gravy made from the pan drippings, it makes a classic and comforting main course perfect for any holiday or special meal.
Ingredients
Scale
Turkey and Herb Butter
- 6 lb. bone-in skin-on turkey breast, fresh or frozen and fully thawed
- 1/2 cup unsalted butter, softened
- 1 Tbsp minced garlic (3 cloves)
- 1 Tbsp minced fresh thyme
- 1 Tbsp minced fresh rosemary
- 1 Tbsp minced fresh sage or parsley
- Salt and freshly ground black pepper
Vegetables
- 1 large yellow onion, peeled and cut into chunks
- 1 large carrot, peeled and cut into chunks
- 2 celery ribs, cut into chunks
Gravy
- 1/3 cup purpose flour
- 3 cups low-sodium chicken broth, preferably homemade, plus more to thin as desired
Instructions
- Preheat Oven: Preheat your oven to 325 degrees Fahrenheit and position the oven rack one level below center to ensure even cooking of the turkey breast.
- Separate Skin: Carefully loosen the skin from the turkey breast using a large spoon or the handle of a wooden spoon, making sure to keep the skin edges intact to prevent the butter from leaking out during roasting.
- Prepare Herb Butter: In a mixing bowl, combine the softened butter with minced garlic, thyme, rosemary, sage (or parsley), and season with salt and freshly ground black pepper. Mix well to form a fragrant herb butter.
- Butter the Turkey: Pat the turkey breast dry with paper towels. Spread about half of the herb butter mixture evenly underneath the loosened skin, then rub the remaining butter all over the outside of the skin. Season the entire turkey breast with additional salt and pepper.
- Prepare Roasting Pan: Place the cut onion, carrot, and celery chunks into a medium roasting pan. If available, place a roasting rack over the vegetables; otherwise, the turkey can be placed directly on top of the vegetables.
- Roast the Turkey: Position the turkey breast skin side up on the rack or vegetables. Roast in the preheated oven for about 2 to 2 1/4 hours, until the thickest part of the breast registers 165 degrees Fahrenheit on an instant-read thermometer.
- Rest the Turkey: Remove the turkey from the oven and let it rest on a carving board, tented loosely with foil, for about 10 minutes before carving to allow juices to redistribute.
- Make the Gravy: Discard the vegetables from the roasting pan and pour the pan drippings into a fat separator or liquid measuring cup. Measure out 1/3 cup of fat drippings and heat them over medium heat in a saucepan. Stir in the flour and cook while stirring constantly for 1 minute to form a roux. Gradually whisk in the chicken broth and any remaining pan drippings, whisking constantly until the gravy thickens. Adjust seasoning with salt and pepper and thin with additional chicken broth if needed.
Notes
- Plan to thaw the turkey breast in the refrigerator for 36 to 48 hours; never cook the turkey breast while frozen.
- If the skin starts to over-brown near the end of roasting, loosely tent the turkey with aluminum foil to prevent burning.
- Using fresh herbs enhances the flavor, but dried herbs can be substituted in half the quantity.
- Resting the turkey after roasting is important to keep the meat juicy and tender.
- Use a reliable instant-read thermometer to ensure the turkey is cooked safely to 165 degrees Fahrenheit.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 130 mg
