Description
This Roast Turkey Breast recipe features a flavorful bone-in, skin-on turkey breast brined for juiciness, rubbed with herb butter, and roasted to golden perfection. The accompanying homemade gravy made from pan drippings enhances the rich, savory taste. Perfect for a holiday or comforting family meal.
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 pepper
Gravy
- 3 tablespoons unsalted butter
- 2 tablespoons reserved Herb Butter
- 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, pat completely dry with paper towels, and let it sit at room temperature for 45-60 minutes. During this time, prep the pan and prepare the herb butter.
- Prep Pan: In the center of a 9×13 baking dish or similar roasting pan, layer the smashed garlic, sliced onions, orange slices, and fresh herbs. Pour 1 cup of chicken broth into the pan. If preparing ahead, add broth just before roasting. Preheat the oven to 450 degrees F.
- Make and Apply Herb Butter: In a medium bowl, mix all herb butter ingredients until evenly combined. Transfer 2 tablespoons of this butter to a small bowl for later use in the gravy. Loosen the turkey skin gently using the back of a spoon and fingers to separate the skin from the meat without tearing. Spread about 2/3 of the butter evenly under the skin (roughly 1/3 per breast). Rub the remaining butter all over the skin surface. Place the turkey breast skin side up on the prepared pan, rearranging onions and oranges to stabilize if necessary.
- Make Ahead Option: If desired, cover the turkey loosely with foil and refrigerate for up to 24 hours. Remove from fridge 60 minutes before roasting and proceed with recipe.
- Roast the Turkey: Roast uncovered at 450 degrees F for 20 minutes. Baste with pan juices. Reduce oven temperature to 325 degrees F and continue roasting uncovered, basting every 20 minutes for the first hour. Afterward, stop basting to allow the skin to crisp. Roast until the thickest portion reaches 155-160 degrees F on an instant-read thermometer, about 15-20 minutes per pound. Cover with foil if skin gets too golden. My 7-pound turkey took 2 1/2 hours.
- Rest: Transfer the turkey to a cutting board and let rest uncovered for 15 minutes so the skin remains crisp while juices redistribute. Meanwhile, prepare the gravy.
- Make Gravy: Remove whole herbs, onions, oranges, and garlic from pan drippings. Skim fat off the drippings using a fat separator, or allow drippings to settle in a sealed large freezer bag and pour off fat. Add enough chicken broth to the drippings to total 2 1/2 cups. In a large saucepan over medium heat, melt 3 tablespoons butter and 1 tablespoon reserved herb butter. Whisk in flour and cook for 3 minutes. Reduce heat to low and slowly whisk in the drippings and broth mixture. Simmer, whisking constantly until desired thickness is reached. Thin gravy with additional broth if necessary. Adjust seasoning with additional herb butter, chicken bouillon (starting at 1/4 teaspoon increments), salt, and pepper to taste.
Notes
- Turkey Breast: One whole bone-in turkey breast includes two breasts joined at the breast bone, weighing 5 to 8 pounds. Avoid using split or half turkey breasts which are smaller and not suited for this recipe.
- Thawing: Always fully thaw your turkey breast before cooking to ensure even cooking and moisture retention. Plan at least 24 hours for every 4-5 pounds thawing time in the refrigerator. For quicker thawing, submerge in cold water in packaging, changing water every 30 minutes, allowing 30 minutes per pound.
- Thermometer Use: Using an instant-read thermometer is essential to avoid overcooking or undercooking. A digital meat probe thermometer with alert functions is highly recommended for convenience.
- Check Early: Oven temperatures and turkey sizes vary, so begin checking the internal temperature early to prevent drying out.
- Make Ahead: Applying the herb butter and refrigerating up to 24 hours before roasting enhances flavor and crispiness.
- Storage: Leftovers keep up to 5 days refrigerated or 3 months frozen. Remove meat from bone and wrap tightly before freezing to prevent freezer burn.
- Reheating: Microwave in short intervals or warm in an oven-safe dish with broth and butter at 350ºF for 15 minutes. Skillet reheating with broth and covered on low heat also works well.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg
