Roasted Turkey Breast
Juicy, tender turkey breast with crispy, golden-brown skin, roasted to perfection with an aromatic herb butter. A classic holiday centerpiece that's easier to manage than a whole bird, complete with a rich pan gravy.
For 8 servings
6 steps. 130 minutes total.
- 1
Step 1
- a.Prepare the Oven and Turkey
- b.Position a rack in the lower third of your oven and preheat to 425°F (220°C).
- c.Remove the turkey breast from its packaging and pat it completely dry with paper towels. A dry surface is essential for crispy skin.
- d.Place a roasting rack inside a large roasting pan.
- 2
Step 2
- a.Create Herb Butter and Season
- b.In a small bowl, combine the softened butter, minced garlic, chopped thyme, rosemary, sage, 1.5 tsp salt, and 1 tsp black pepper. Mix until it forms a smooth paste.
- c.Carefully slide your fingers between the skin and the breast meat to create pockets, being gentle to avoid tearing the skin.
- d.Push about two-thirds of the herb butter mixture under the skin, spreading it evenly over the meat.
- e.Rub the remaining one-third of the butter all over the outside of the skin. Drizzle with olive oil and rub to coat.
- 3
Step 3
- a.Roast the Turkey
- b.Arrange the quartered onion, chopped carrots, and celery in a single layer on the bottom of the roasting pan.
- c.Place the seasoned turkey breast on the rack above the vegetables.
- d.Pour 1 cup of the chicken broth into the bottom of the pan. This will create steam and keep the turkey moist.
- e.Roast at 425°F (220°C) for 20 minutes to achieve a golden-brown skin.
- f.Reduce the oven temperature to 325°F (165°C). Continue roasting for approximately 90-110 minutes, or until a meat thermometer inserted into the thickest part of the breast reads 165°F (74°C).
- g.Baste the turkey with the pan juices every 30 minutes during the lower temperature roasting period. If the skin becomes too dark, tent it loosely with aluminum foil.
- 4
Step 4
- a.Rest the Turkey
- b.Once cooked, carefully transfer the turkey breast to a large cutting board.
- c.Tent it loosely with aluminum foil and let it rest for at least 15-20 minutes. This crucial step allows the juices to redistribute throughout the meat, ensuring a tender and moist result.
- 5
Step 5
- a.Make the Pan Gravy
- b.While the turkey rests, strain the drippings from the roasting pan through a fine-mesh sieve into a fat separator or a bowl; discard the solids (vegetables).
- c.Allow the fat to rise to the top, then skim it off, reserving about 1/4 cup of the fat.
- d.Place the roasting pan over two stovetop burners on medium heat. Add the reserved 1/4 cup of fat back to the pan.
- e.Whisk in the all-purpose flour to create a roux. Cook, whisking constantly, for 1-2 minutes until it's golden and smells nutty.
- f.Slowly and gradually whisk in the strained pan drippings and the remaining 2 cups of chicken broth. Continue whisking to prevent lumps.
- g.Bring the mixture to a simmer and cook for 5-8 minutes, stirring occasionally, until the gravy thickens to your liking. Season with additional salt and pepper to taste.
- 6
Step 6
- a.Carve and Serve
- b.After resting, carve the turkey breast against the grain into slices of your desired thickness.
- c.Arrange the slices on a warm platter and serve immediately with the hot pan gravy on the side.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the juiciest turkey, consider a dry or wet brine for 12-24 hours before roasting.
- 2A meat thermometer is your best friend. It's the only foolproof way to ensure your turkey is cooked perfectly and safely without drying it out.
- 3Ensure your turkey breast is fully thawed before starting. A 6-7 lb breast can take 2-3 days to thaw in the refrigerator.
- 4If the skin is browning too quickly, loosely tent the breast with aluminum foil for the remainder of the cooking time.
- 5Let the butter soften naturally at room temperature for about an hour. Microwaving can make it too oily to mix properly.
Adapt it for your goals.
Citrus Herb
Add the zest of one lemon and one orange to the herb butter. Place halved lemons and oranges inside the turkey cavity before roasting for extra aromatic flavor.
Gluten Free GravyGluten-Free Gravy
To make the gravy gluten-free, omit the all-purpose flour. Instead, create a slurry by mixing 2 tablespoons of cornstarch with 3 tablespoons of cold water. Whisk the slurry into the simmering broth and cook until thickened.
Smoky Paprika RubSmoky Paprika Rub
For a different flavor profile, replace the fresh herbs with 1 tablespoon of smoked paprika, 1 teaspoon of onion powder, and 1 teaspoon of garlic powder in the butter mixture.
Why this is on our healthy list.
Excellent Source of Lean Protein
Turkey breast is packed with high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and keeping you feeling full and satisfied.
Rich in B Vitamins
This dish provides significant amounts of B vitamins, particularly niacin (B3) and vitamin B6. These vitamins are crucial for energy metabolism, brain function, and the creation of red blood cells.
Supports Immune Function
Turkey is a good source of selenium, a powerful antioxidant that helps protect cells from damage and plays a vital role in thyroid health and immune system function.
Frequently asked questions
A typical serving of this roasted turkey breast with pan gravy (approximately 240g) contains around 480-550 calories, depending on the amount of skin and gravy consumed.