Description
This Roast Turkey Breast recipe delivers a juicy, flavorful turkey perfect for any special occasion or holiday meal. Featuring a savory herb butter rubbed under the skin and roasted on a bed of fragrant garlic, onions, oranges, and fresh herbs, this method ensures a crisp skin and tender meat. Paired with a rich homemade gravy made from pan drippings, it's a classic and satisfying dish that's easy to prepare and sure to impress.
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, 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 black pepper
Gravy
- 3 tablespoons unsalted butter
- 2 tablespoons reserved herb butter (divided from above)
- 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 completely dry with paper towels. Let the turkey sit at room temperature for 45-60 minutes while preparing the pan and herb butter.
- Prep the Pan: In the center of a 9×13 baking dish or similar roasting pan, layer smashed garlic, sliced onions, oranges, and fresh herbs. Pour 1 cup chicken broth into the pan. (If preparing ahead, add broth just before roasting.) Preheat oven to 450 degrees Fahrenheit.
- Make and Apply Herb Butter: In a medium bowl, combine all herb butter ingredients until evenly mixed. Transfer 2 tablespoons to a small bowl to reserve for the gravy. Gently loosen the turkey skin without tearing it. Spread about two-thirds of the butter under the skin evenly, then rub the remaining butter over the top skin. Place the turkey breast skin side up in the prepared pan, adjusting onions and oranges to stabilize if needed.
- Make Ahead Option: At this point, the turkey can be tented with foil and refrigerated for up to 24 hours. Remove from fridge 60 minutes before roasting.
- Roast the Turkey: Roast uncovered at 450 degrees Fahrenheit for 20 minutes. Baste with pan juices, then reduce oven temperature to 325 degrees Fahrenheit. Continue roasting uncovered, basting every 20 minutes for the first hour, then stop to allow skin to crisp. Roast until an instant-read thermometer in the thickest part reads between 155-160°F. Cover with foil if skin becomes too golden. Estimate 15-20 minutes per pound; a 7-pound breast took approximately 2½ hours.
- Rest: Transfer turkey to a cutting board and let rest uncovered for 15 minutes so skin remains crisp.
- Make the Gravy: Remove whole herbs, onions, oranges, and garlic from pan drippings. Skim fat from drippings using a fat separator or the ice bag method described. Add chicken broth to drippings to total 2½ cups. In a saucepan, melt 3 tablespoons butter plus 1 tablespoon reserved herb butter over medium heat. Whisk in flour and cook for 3 minutes. Reduce heat to low, slowly whisk in drippings/broth, and simmer until thickened, whisking constantly. Thin with more broth if needed. Season with chicken bouillon, pepper, and additional butter as desired.
Notes
- Turkey breast refers to the whole bone-in breast with skin, typically 6-8 pounds and includes two breasts attached at the breast bone (turkey crown). Half or split breasts are smaller and not recommended.
- Thaw turkey properly: allow at least 24 hours per 4-5 pounds in refrigerator or submerge in cold water changing water every 30 minutes (approx. 30 min per pound).
- Use an instant read or digital meat probe thermometer for accurate cooking. This ensures juicy, perfectly cooked turkey.
- Check temperature early as oven and turkey size/shape vary cook times.
- Make ahead: Rub the turkey with herb butter and refrigerate uncovered up to 24 hours for crispier skin. Remove 60 minutes before roasting.
- Storage: Leftovers keep up to 5 days refrigerated or 3 months frozen. Remove turkey from bone, wrap tightly, and store in freezer bags.
- Reheating: Microwave in short intervals or warm in oven at 350°F with broth and butter for juiciness. Alternatively, warm in skillet with broth covered on low heat.
Nutrition
- Serving Size: 1/6 turkey breast with gravy
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 115 mg
