Description
This Roast Turkey Breast recipe features a bone-in, skin-on brined turkey breast roasted to juicy perfection with a flavorful herb butter rubbed under and over the skin. Aromatic garlic, onions, oranges, and fresh herbs provide a savory base, while a rich homemade gravy made from pan drippings completes this classic holiday or special occasion dish.
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 (like 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 in directions)
- 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 it sit at room temperature for 45-60 minutes. During this time, prep the pan and make the herb butter to apply over the turkey, anytime within this 60-minute window.
- Prep Pan: In the center of a 9×13 baking dish or similar roasting pan, layer smashed garlic cloves, sliced onions, orange slices, and fresh poultry herbs. Pour 1 cup low sodium chicken broth into the pan. If planning ahead, add broth just before roasting. Preheat oven to 450 degrees Fahrenheit.
- Make and Apply Herb Butter: Combine all herb butter ingredients in a medium bowl until evenly mixed. Reserve 2 tablespoons of this butter in a small bowl for the gravy. Gently loosen the turkey skin and spread about two-thirds of the herb butter under the skin evenly. Rub the remaining butter all over the turkey skin. Place the turkey breast skin side up on top of the layered aromatics in the roasting pan, adjusting onions and oranges to stabilize the bird.
- Make Ahead Option: If desired, tent the turkey with foil and refrigerate up to 24 hours. Remove from fridge 60 minutes before cooking.
- 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 basting to allow the skin to crisp. Roast until the internal temperature reaches 155-160 degrees Fahrenheit in the thickest portion, approximately 15-20 minutes per pound (about 2 1/2 hours for a 7-pound breast). Cover with foil if the skin becomes too golden during cooking.
- Rest: Transfer turkey to a cutting board and let rest uncovered for 15 minutes to keep skin crispy while preparing gravy.
- Make Gravy: Remove herbs, onions, oranges, and garlic from roasting pan. Pour pan drippings into a gravy fat separator or a large freezer bag to separate fat. Skim fat off and add enough chicken broth to the drippings to make 2 1/2 cups liquid. In a saucepan over medium heat, melt 3 tablespoons unsalted butter and 1 tablespoon reserved herb butter. Whisk in flour and cook for 3 minutes. Reduce heat to low and gradually whisk in the drippings and broth mixture. Simmer until thickened, whisking constantly. Add more broth if too thick. Season with pepper and chicken bouillon to taste if needed for saltiness.
Notes
- Turkey breast refers to two breasts still attached at the breast bone (turkey crown), weighing 5 to 8 pounds. Half or split breasts are smaller and not suitable for this recipe.
- Always thaw the turkey breast completely before cooking; allow 24 hours per 4-5 pounds in the refrigerator, or use a cold water bath changing water every 30 minutes.
- Use an instant-read meat thermometer for best results to ensure perfectly cooked turkey.
- Check the turkey temperature early since cooking times may vary depending on the bird and oven.
- Make ahead by applying the herb butter and refrigerating the turkey breast for up to 24 hours to enhance flavor and crispiness.
- Leftover turkey can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.
- To freeze, remove meat from bone, wrap tightly in plastic wrap, then place in freezer bags removing air to prevent freezer burn.
- Reheat leftovers in microwave in short intervals or warm in oven at 350ºF covered with foil for 15 minutes with a splash of broth or butter for juiciness. Alternatively, warm in skillet covered with broth or water on low heat.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 120 mg
