Description
A flavorful and juicy roast turkey breast recipe featuring herb butter and a rich homemade gravy. Perfectly roasted to golden crisp skin and tender meat, this recipe includes tips for make-ahead preparation and reheating to ensure a delicious main course for any festive occasion.
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 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 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
- Bring to Room Temperature: Remove the turkey from packaging and pat it completely dry with paper towels. Let it sit at room temperature for 45-60 minutes while you prepare the pan and herb butter.
- Prep Pan: In the center of a 9×13 baking dish or similar roasting pan, layer smashed garlic cloves, sliced onions, orange slices, and fresh herbs. Pour 1 cup of low sodium chicken broth into the pan. If prepping ahead, add broth just before roasting. Preheat oven to 450 degrees F.
- Make and Apply Herb Butter: Mix softened butter, olive oil, Dijon mustard, garlic powder, paprika, dried rosemary, dried parsley, salt, dried thyme, dried oregano, onion powder, ground cumin, and pepper in a bowl until evenly combined. Transfer 2 tablespoons to a small bowl and reserve for the gravy. Gently loosen the turkey skin with a spoon and spread about two-thirds of the herb butter under the skin (approximately one-third per breast). Rub the remaining butter evenly on top of the skin.
- Arrange Turkey in Pan: Place the turkey breast skin side up on the prepared pan. Adjust onions and orange slices to stabilize the turkey. Add more slices if needed for balance. For a make-ahead option, tent the turkey with foil and refrigerate up to 24 hours. Remove from fridge 60 minutes before oven 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 to enhance flavor. Afterward, stop basting to allow skin to crisp up. Roast until the thickest part registers 155-160 degrees F on an instant-read thermometer. Cover with foil when turkey reaches a golden color. Allow 15-20 minutes of roasting per pound. For example, a 7-pound breast takes about 2 ½ hours.
- Rest the Turkey: Transfer to a cutting board and let rest uncovered for 15 minutes so the skin remains crispy.
- Make the Gravy: Remove herbs, onions, orange slices, and garlic from pan drippings. Pour drippings into a fat separator to skim fat or use a large freezer bag to separate fat by gravity. Add chicken broth to the drippings to total 2 ½ cups. In a saucepan, melt 3 tablespoons unsalted butter plus 1 tablespoon reserved herb butter over medium heat. Whisk in flour and cook for 3 minutes. Gradually add the drippings and broth while whisking, simmering until thickened. If too thick, add more broth. Taste and adjust seasoning with chicken bouillon (start with 1/4 teaspoon), pepper, and additional reserved butter if desired.
Notes
- Use a whole bone-in turkey breast (often called a turkey crown) weighing 6-8 pounds for optimal results; avoid split or half breasts as they are smaller and cook unevenly.
- Thaw turkey properly: allow at least 24 hours per 4-5 pounds in the refrigerator or use cold water thawing changing water every 30 minutes (e.g., 8 pounds will take about 4 hours).
- An instant-read meat thermometer or digital meat probe thermometer is essential for perfectly cooked turkey; avoid guessing cooking times.
- Check turkey temperature early as oven variations, turkey size, and pan type affect cooking time.
- Make-ahead tip: prepare herb butter and rub turkey; refrigerate uncovered for up to 24 hours to enhance skin crispiness. Bring to room temperature before roasting.
- Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze tightly wrapped for up to 3 months.
- Reheat slices in microwave or oven (cover with foil and bake at 350°F for 15 minutes) or warm in a skillet with broth for juicier results.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg
