Description
This classic roast turkey breast recipe features a flavorful herb butter rubbed under the skin and slow roasted to juicy perfection. Served with a savory homemade gravy made from the pan drippings, it offers a delicious centerpiece for any meal or holiday celebration. The method ensures tender, moist meat infused with garlic and fresh herbs, accompanied by roasted vegetables.
Ingredients
Scale
Turkey Breast
- 6 lb. bone-in skin-on turkey breast, fresh or frozen and fully thawed
- 1/2 cup unsalted butter, softened
- 1 Tbsp minced garlic (3 cloves)
- 1 Tbsp minced fresh thyme
- 1 Tbsp minced fresh rosemary
- 1 Tbsp minced fresh sage or parsley
- Salt and freshly ground black pepper, to taste
- 1 large yellow onion, peeled and cut into chunks
- 1 large carrot, peeled and cut into chunks
- 2 celery ribs, cut into chunks
Gravy
- 1/3 cup purpose flour
- 3 cups low-sodium chicken broth, preferably homemade
Instructions
- Preheat Oven: Preheat your oven to 325 degrees Fahrenheit and position the oven rack one level below the center to ensure even roasting.
- Prepare the Turkey Skin: Carefully separate the skin from the turkey breast using the back of a large spoon or wooden spoon handle, leaving the edges intact so the butter mixture stays under the skin.
- Make Herb Butter: In a mixing bowl, combine softened butter, minced garlic, thyme, rosemary, sage or parsley, and season with salt and freshly ground black pepper. Mix well to integrate all flavors.
- Apply Herb Butter: Pat the turkey breast dry with paper towels. Rub about half of the herb butter all over the meat underneath the skin, then spread the remaining butter mixture evenly over the skin itself. Season the entire turkey breast with salt and pepper.
- Prepare Roasting Pan: Place the chopped onion, carrot, and celery in a medium roasting pan and spread evenly. If you have a roasting rack, place it over the vegetables; otherwise, the turkey can go directly on the vegetables.
- Roast the Turkey: Place the turkey breast skin-side up on the rack or vegetables. Roast in the preheated oven until the internal temperature of the thickest portion reaches 165 degrees Fahrenheit, about 2 to 2 1/4 hours.
- Rest the Turkey: Once roasted, remove the turkey from the oven and let it rest on a carving board tented loosely with foil for about 10 minutes to allow juices to redistribute.
- Make the Gravy: Discard the vegetables from the roasting pan. Pour pan drippings into a fat separator or a liquid measuring cup and measure out 1/3 cup of fat. Heat this fat in a saucepan over medium heat. Stir in the flour and cook, stirring constantly for 1 minute to form a roux.
- Finish the Gravy: Whisk in the chicken broth along with any remaining turkey drippings slowly. Continue whisking and cooking until the gravy thickens to your liking. Season with salt and pepper to taste, and thin with additional chicken broth if needed.
Notes
- Plan on thawing the turkey breast in the refrigerator for 36 to 48 hours to ensure it is fully thawed before cooking; never cook it frozen.
- If the skin begins to over-brown towards the end of roasting, loosely tent the turkey with aluminum foil to prevent burning.
- Using fresh herbs enhances the aromatic flavor, but dried herbs can be substituted at half the quantity in a pinch.
- Letting the turkey rest before carving helps keep the meat juicy and tender.
- The roasting vegetables can be saved for stock or discarded as per preference.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg
