Description
This classic Roast Turkey Breast recipe delivers a juicy, flavorful centerpiece perfect for family dinners or special occasions. The herb and garlic butter under the skin keeps the meat moist and fragrant, while roasting with aromatic vegetables adds depth to the drippings used for a rich homemade gravy.
Ingredients
Scale
Main Ingredients
- 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
Vegetables for Roasting
- 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, plus more to thin as desired
Instructions
- Preheat the Oven: Preheat your oven to 325 degrees Fahrenheit and position the oven rack one level below center for even roasting.
- Prepare the Turkey Skin: Carefully separate the skin from the turkey breast using a large spoon or the handle of a wooden spoon, taking care to keep the outer edges intact so the butter mixture stays under the skin.
- Make Herb Butter Mixture: In a mixing bowl, combine softened butter with minced garlic, fresh thyme, rosemary, sage (or parsley), and season with salt and pepper. Stir well to infuse flavors.
- Apply Butter Under and Over Skin: Dab the turkey breast dry with paper towels. Rub about half of the herb butter mixture underneath the loosened skin, spreading evenly. Spread the remaining butter over the outside skin. Season the entire turkey breast with salt and pepper.
- Prepare Roasting Pan: Place the chopped onion, carrot, and celery into a medium roasting pan to act as a flavorful bed for the turkey. If available, place a roasting rack over the vegetables; otherwise, the turkey can rest directly on the veggies.
- Roast the Turkey: Position the turkey breast skin side up on the rack. Roast in the preheated oven until the thickest part of the breast reaches 165 degrees Fahrenheit on an instant-read thermometer. This will take approximately 2 to 2 hours and 15 minutes.
- Rest the Turkey: Remove the turkey from the oven and transfer it to a carving board. Tent loosely with foil and let it rest for about 10 minutes to allow juices to redistribute.
- Prepare the Gravy: Discard the vegetables from the roasting pan. Pour the turkey drippings into a fat separator or liquid measuring cup and measure out 1/3 cup of the fat.
- Make Roux and Combine Broth: Heat the reserved fat in a saucepan over medium heat. Add the flour and cook, stirring constantly, for 1 minute to form a roux. While whisking vigorously, gradually add the chicken broth and any remaining drippings.
- Thicken and Season Gravy: Continue to whisk until the gravy thickens, then season with salt and pepper to taste. If too thick, thin the gravy with additional chicken broth to your desired consistency.
Notes
- For a 6 lb. turkey breast, plan on thawing it in the refrigerator for 36 to 48 hours; never cook turkey breast from frozen.
- If the skin begins to over-brown near the end of roasting, loosely tent the turkey with aluminum foil to prevent burning.
- Using a roasting rack helps to create even heat circulation but can be omitted by placing the turkey directly on the vegetable bed.
- Letting the turkey rest before carving ensures moist and tender slices.
- Homemade chicken broth intensifies the flavor of the gravy but low-sodium store-bought broth works as well.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 110 mg
