Description
This Roast Turkey Breast recipe offers a succulent and flavorful alternative to a full-size turkey. Featuring a bone-in, skin-on turkey breast smothered in garlic herb butter and roasted to golden-brown perfection, it delivers tender, juicy meat without the fuss of flipping. Finished with a rich pan gravy made from the drippings, it's perfect for holiday dinners or any special meal.
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, 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
- 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 with drippings)
- 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 until all ingredients are well incorporated into a smooth herb butter.
- Prepare the Turkey Breast: Pat the turkey breast dry with paper towels. Gently loosen the skin from the meat carefully without tearing. Spread half of the prepared herb butter evenly under the skin, then rub the remaining butter over the skin’s surface.
- Arrange Aromatics: Place the smashed garlic cloves, sliced onions, orange slices, and fresh poultry blend herbs into the bottom of a roasting pan. Pour in 1 cup of low sodium chicken broth to create a flavorful roasting base.
- Roast the Turkey: Place the prepared turkey breast on top of the aromatics in the roasting pan. Roast in a preheated oven at 325°F (163°C) for approximately 2 hours and 30 minutes, or until an internal temperature of 165°F (74°C) is reached and the skin is golden brown. Baste occasionally with pan juices and reserved herb butter to keep the meat moist and flavorful.
- Rest the Turkey: Remove the turkey from the oven and tent it loosely with foil. Let it rest for 15-20 minutes before carving to allow juices to redistribute, ensuring moist slices.
- Make the Pan Gravy: Pour the drippings and aromatics from the roasting pan into a saucepan, straining solids if desired. Melt 3 tablespoons of unsalted butter and 2 tablespoons of reserved herb butter in the pan over medium heat. Whisk in 1/3 cup flour to form a roux and cook for 2-3 minutes until golden. Gradually whisk in 2 cups of low sodium chicken broth, adding more if necessary, and simmer until the gravy thickens. Adjust seasoning with chicken bouillon if needed.
- Serve: Carve the turkey breast and serve warm with the pan gravy on the side. This dish pairs beautifully with garlic mashed potatoes, green bean casserole, and cornbread stuffing for a complete meal.
Notes
- This recipe is the perfect alternative to a whole turkey, cooking more evenly and faster with no flipping required.
- Ensure the turkey breast is fully thawed before starting to roast for even cooking.
- Brined turkey breast adds extra moisture and flavor; if using unbrined, consider brining for a few hours beforehand.
- The herb butter under the skin bastes the meat while roasting, enhancing juiciness and flavor.
- Use a meat thermometer to confirm doneness at 165°F to prevent under or overcooking.
- Leftover drippings and herb butter make excellent gravy but can be customized with additional herbs or wine for variation.
- Serve with traditional sides like mashed potatoes, green bean casserole, and stuffing for a classic holiday feast.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 120 mg
