Description
A succulent and juicy roast turkey breast recipe featuring bone-in, skin-on brined turkey breast smothered in a flavorful garlic herb butter. This easy-to-prepare dish roasts evenly and quickly, delivering golden-brown perfection every time, accompanied by a rich pan gravy made from the drippings. Ideal for holiday dinners or any special occasion.
Ingredients
Scale
Turkey and Seasoning
- 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, sage)
- 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
Butter and Broth
- 12 tablespoons unsalted butter, softened
- 1 cup low sodium chicken broth
- 3 tablespoons unsalted butter (additional for gravy)
- 2 tablespoons reserved herb butter (divided, for finishing)
- 1/3 cup flour
- 2 cups low sodium chicken broth (for gravy, more or less as needed with drippings)
- Chicken bouillon (to taste, optional)
Instructions
- Prepare the Turkey: Preheat your oven to 325°F (163°C). Rinse the brined turkey breast and pat it dry with paper towels. Place it in a roasting pan with sliced onions, smashed garlic cloves, orange slices, and the fresh poultry herbs for added aroma and flavor.
- Make Herb Butter: In a bowl, combine the softened butter with olive oil, Dijon mustard, garlic powder, paprika, dried rosemary, dried parsley, salt, dried thyme, dried oregano, onion powder, ground cumin, and pepper. Mix until well blended to create a flavorful herb butter.
- Apply Herb Butter: Carefully loosen the turkey skin and spread half of the herb butter underneath the skin, ensuring it contacts the meat for maximum flavor. Then rub the remaining herb butter evenly over the outside of the skin, coating the bird thoroughly.
- Roast the Turkey: Add 1 cup of low sodium chicken broth to the bottom of the roasting pan to keep the meat moist. Place the turkey breast in the oven and roast for about 2 hours and 30 minutes, or until the internal temperature reaches 165°F (74°C), basting occasionally with pan juices for extra moisture.
- Rest the Turkey: Once cooked, remove the turkey from the oven and tent it loosely with foil. Let it rest for at least 20 minutes to allow the juices to redistribute and keep the meat tender.
- Make the Gravy: Pour the roasting pan drippings into a saucepan. Add 3 tablespoons of unsalted butter and melt over medium heat. Whisk in the flour to create a roux and cook for a couple of minutes until it turns golden. Gradually whisk in 2 cups of low sodium chicken broth and bring to a simmer, stirring constantly until thickened. Add chicken bouillon to taste if desired. Stir in 2 tablespoons of reserved herb butter for richness.
- Serve: Slice the turkey breast and serve with the warm homemade gravy. This roast turkey breast pairs wonderfully with garlic mashed potatoes, green bean casserole, and cornbread stuffing for a complete holiday meal.
Notes
- This recipe uses a pre-brined turkey breast, which helps in keeping the meat juicy and flavorful without additional salting.
- Use fresh poultry herbs like thyme, rosemary, and sage to enhance the aroma and depth of flavor.
- Allow the turkey to rest after roasting to ensure the juices are well distributed, resulting in tender slices.
- Adjust the amount of chicken broth when making gravy depending on your preferred consistency.
- If fresh herbs are unavailable, dried herbs can be used but reduce quantity slightly due to their concentrated flavor.
- For even browning, rotate the roasting pan halfway through the cooking time if your oven has hot spots.
- Serve with traditional holiday sides such as garlic mashed potatoes, green bean casserole, and cornbread stuffing for a festive feast.
Nutrition
- Serving Size: 1 serving (approx. 6 oz meat with skin)
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 140 mg
