Description
This Roast Turkey Breast recipe delivers juicy, flavorful turkey with a crispy skin, perfect for holiday meals or special dinners. The turkey breast is rubbed with a savory herb butter blend, roasted to golden perfection, and served with a rich homemade gravy made from pan drippings. The method ensures tender meat infused with aromatic herbs and a crisp skin that everyone will love.
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, and 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 each: garlic powder, paprika, dried rosemary, dried parsley, salt
- 1 teaspoon each: dried thyme, dried oregano, onion powder, ground cumin, black pepper
Gravy
- 3 tablespoons unsalted butter
- 2 tablespoons reserved Herb Butter (divided as needed)
- 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, pat dry thoroughly with paper towels, and let sit at room temperature for 45-60 minutes. During this time, prepare the roasting pan and make the herb butter.
- Prep Pan: In the center of a 9×13 baking dish or similar roasting pan, layer the smashed garlic cloves, 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: Mix all herb butter ingredients in a medium bowl until combined. Reserve 2 tablespoons for the gravy. Carefully loosen the turkey skin using the back of a spoon, then spread about two-thirds of the butter under the skin evenly. Rub the remaining butter over the top of the skin. Place the turkey breast on the prepared pan breast side and skin side up, adjusting onions and oranges to stabilize.
- Make Ahead Option: If desired, tent the turkey with foil and refrigerate for up to 24 hours. Remove from fridge 60 minutes before roasting.
- Roast the Turkey: Roast uncovered at 450 degrees F for 20 minutes. Baste with pan juices, then reduce oven temperature to 325 degrees F. Continue roasting uncovered, basting every 20 minutes for the first hour. Stop basting afterward to allow the skin to crisp. Roast about 15-20 minutes per pound until the thickest part of the breast reaches 155-160°F on an instant-read thermometer. Cover with foil if turkey becomes too golden.
- Rest: Transfer turkey to a cutting board and let rest uncovered for 15 minutes to keep skin crisp.
- Make Gravy: Remove herbs, onions, oranges, and garlic from pan drippings. Skim fat using a fat separator or by separating fat in a freezer bag as described. Add chicken broth to drippings to make 2 ½ cups liquid. In a saucepan over medium heat, melt 3 tablespoons butter and 1 tablespoon reserved herb butter. Whisk in flour and cook for 3 minutes. Reduce heat, slowly whisk in drippings mixture, simmer until thickened. Adjust consistency with extra broth if needed. Season with chicken bouillon and pepper to taste.
Notes
- Use a bone-in turkey breast weighing 6-8 pounds for best results; avoid split or half breasts as they are smaller and cook unevenly.
- Thaw the turkey breast fully before cooking; allow approximately 24 hours for every 4-5 pounds in the fridge or use the cold water method changing water every 30 minutes (about 4 hours for 8 pounds).
- An instant-read or digital probe meat thermometer is essential for perfectly cooked turkey; monitor internal temperature closely.
- Start checking doneness early as cooking times can vary based on turkey size, oven, and pan type.
- Make ahead by preparing the turkey with herb butter and refrigerating up to 24 hours before roasting for crispier skin.
- Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months; remove meat from bone before freezing.
- Reheat turkey portions in the microwave or oven with a splash of broth and butter for juiciness, or warm gently in a skillet covered.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 130 mg
