Description
This Roast Turkey Breast recipe features a bone-in, skin-on, brined turkey breast cooked to tender, juicy perfection with a rich garlic herb butter under and over the skin, roasted until golden-brown. Accompanied by a savory pan gravy made from the drippings, it’s an easy yet impressive alternative to a whole turkey, perfect for a holiday or special occasion meal.
Ingredients
Scale
Turkey and Marinade
- 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 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, used 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
- Preheat the oven: Set your oven to 325°F (165°C) to prepare for roasting the turkey breast evenly and gently.
- 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 create a smooth, aromatic herb butter.
- Apply the herb butter to the turkey: Gently loosen the skin from the turkey breast, being careful not to tear it. Spread half of the herb butter under the skin evenly and rub the remaining herb butter over the skin surface for maximum flavor and crispy skin.
- Prepare the roasting pan: In a large roasting pan, scatter the smashed garlic cloves, sliced onions, orange slices, and fresh poultry herbs. Pour 1 cup of low sodium chicken broth over them to keep the environment moist during roasting.
- Place the turkey breast in the pan: Lay the turkey breast on top of the bed of aromatics, skin side up, ensuring it rests comfortably among the vegetables and herbs.
- Roast the turkey: Insert into the preheated oven and roast uncovered for approximately 2 hours and 30 minutes (150 minutes) or until a meat thermometer inserted into the thickest part of the breast reads 165°F (74°C).
- Baste during roasting: Occasionally baste the turkey with the pan juices or reserved herb butter every 30-40 minutes to keep it moist and flavorful.
- Rest the turkey: Remove from the oven and let the turkey breast rest for at least 20 minutes before carving to allow juices to redistribute.
- Make the gravy: Pour the drippings into a saucepan, straining out the solids. In a separate pan, melt 3 tablespoons unsalted butter and 2 tablespoons reserved herb butter over medium heat. Whisk in flour to create a roux and cook until lightly golden, about 2-3 minutes. Gradually whisk in 2 cups low sodium chicken broth and the reserved drippings, stirring continuously until the gravy thickens. Add chicken bouillon to taste if desired.
- Carve and serve: Slice the turkey breast and serve it with the freshly made pan gravy alongside your choice of traditional side dishes.
Notes
- This roasted turkey breast is a fantastic time-saving alternative to a whole turkey and comes pre-brined for enhanced moisture and flavor.
- Use a meat thermometer to ensure the turkey reaches an internal temperature of 165°F for safe consumption.
- Basting with herb butter during roasting guarantees a juicy and flavorful result with crispy skin.
- Resting the meat after roasting is crucial to maintain juiciness.
- Serve with classic sides like garlic mashed potatoes, green bean casserole, and cornbread stuffing for a complete holiday feast.
- If you cannot find pre-brined turkey breast, you can brine it yourself for 12 to 24 hours before roasting.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 120 mg
