Description
This Roast Turkey Breast recipe features a succulent 6-8 pound bone-in, skin-on, brined turkey breast cooked to perfection with a flavorful herb butter rub and roasted alongside aromatic garlic, onions, orange slices, and fresh herbs. The turkey is roasted first at high heat then at a lower temperature to ensure crispy skin and juicy meat. A rich homemade gravy made from pan drippings complements the dish, making it perfect for special occasions or holiday dinners.
Ingredients
Scale
Turkey
- 6-8 pound bone-in, skin-on, brined turkey breast, thawed (two breasts 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 use in directions)
- 1/3 cup flour
- 2 cups low sodium chicken broth (adjust as needed with drippings)
- Chicken bouillon to taste (optional)
Instructions
- Bring to Room Temperature: Remove turkey from packaging and pat dry thoroughly with paper towels. Let sit at room temperature for 45-60 minutes while you prep the pan and make the herb butter.
- Prep Pan: In a 9×13 inch baking dish or similar roasting pan, layer smashed garlic, sliced onions, orange slices, and fresh herbs. Pour 1 cup chicken broth into the pan. If preparing ahead, add broth just before roasting.
- Preheat Oven: Set oven temperature to 450 degrees Fahrenheit.
- Make Herb Butter: In a medium bowl, combine softened butter, olive oil, Dijon mustard, garlic powder, paprika, dried rosemary, dried parsley, salt, dried thyme, oregano, onion powder, ground cumin, and pepper until evenly mixed. Reserve 2 tablespoons of this mixture in a small bowl for the gravy.
- Apply Herb Butter to Turkey: Gently loosen the turkey skin with the back of a spoon, being careful not to tear it. Spread about two-thirds of the herb butter under the skin evenly, then rub the remaining butter all over the skin surface.
- Transfer Turkey to Pan: Place the turkey breast skin side up on top of the prepared garlic, onions, oranges, and herbs in the pan. Adjust the aromatics to stabilize the breast as needed.
- Make Ahead Option: If desired, cover the turkey loosely with foil and refrigerate for up to 24 hours. Remove from fridge 60 minutes before cooking.
- Initial Roasting: Roast the turkey uncovered at 450 degrees Fahrenheit for 20 minutes.
- Baste and Continue Roasting: Baste turkey with pan juices. Reduce oven temperature to 325 degrees Fahrenheit. Continue roasting uncovered, basting every 20 minutes for the first hour. After that, stop basting to allow skin to crisp. Roast until internal temperature reaches 155-160 degrees Fahrenheit, approximately 15-20 minutes per pound. Cover with foil if skin becomes too golden.
- Rest the Turkey: Transfer turkey to a cutting board and rest uncovered for 15 minutes to keep skin crisp before carving.
- Make Gravy: Remove whole herbs, onions, oranges, and garlic from pan drippings. Use a fat separator or separate fat by placing drippings in a sealed freezer bag and cutting a corner to drain fat-free liquid into a measuring cup. Add chicken broth to the drippings to make 2 1/2 cups liquid.
- Prepare Roux and Combine: In a large saucepan over medium heat, melt 3 tablespoons butter and 1 tablespoon reserved herb butter. Whisk in flour and cook for 3 minutes. Reduce heat to low and gradually whisk in the 2 1/2 cups of drippings and broth. Simmer and whisk constantly until thickened to desired consistency, adding extra broth if needed.
- Season Gravy: Taste and adjust seasoning. Add reserved herb butter for more flavor if desired. Use chicken bouillon in 1/4 teaspoon increments if more salt is needed, up to 1 teaspoon, then season with pepper.
Notes
- Use a whole bone-in turkey breast (two breasts attached at breast bone, weighs 6-8 pounds). Half breasts are smaller and not recommended for this recipe.
- Thaw turkey properly: plan at least 24 hours for every 4-5 pounds in the refrigerator or use cold water thawing method (30 minutes per pound) changing water every 30 minutes.
- Always use an instant read or digital meat probe thermometer to monitor doneness for perfectly juicy results.
- Check temperature early since oven variances and turkey size affect cooking times.
- Make ahead option: prepare through applying herb butter and refrigerate up to 24 hours for enhanced flavor and crisp skin.
- Store leftovers in airtight container up to 5 days refrigerated or freeze up to 3 months. Remove meat from bone and wrap tightly before freezing.
- Reheat leftovers by microwaving in short intervals, warming in oven at 350°F covered with foil with a splash of broth, or reheating in a skillet with water or broth on low heat.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 33 g
- Cholesterol: 110 mg
