Roasted Turkey Breast
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 30 mins
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Additional Time
30 mins
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Total Time
2 hrs 20 mins
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Servings
4 to 6 people
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Course
Main Course
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Cuisine
American
Roasted Turkey Breast
Description
The recipe starts by bringing the turkey breast to room temperature before coating it with a butter blend seasoned with brown sugar, salt, black pepper, smoked paprika, oregano, and minced garlic. The preparation includes gently loosening the skin to apply the seasoning underneath, which enhances moisture and flavor. Roasting occurs on a wire rack set on a baking sheet or roasting pan, which allows heat to circulate and cooks the meat evenly.
The cooking time, approximately 90 minutes, is monitored to reach an internal temperature of 165°F, ensuring safety and tenderness. After roasting, the turkey is rested to redistribute juices before slicing.
The drippings collected are strained and combined with chicken or turkey stock and flour to make a rich gravy. This gravy balances the savory spices from the turkey, complementing the roasted flavors.
Ingredients
- 1 (3 to 4 pound) turkey breast bone-in
- 4 tablespoons unsalted butter softened
- 1 tablespoons brown sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon oregano dried
- 2 garlic minced, cloves
- herbs for serving, fresh
gravy
- turkey drippings about ¼ to ⅔ cup
- 16 ounces chicken stock or turkey stock
- 3 all-purpose flour heaping tablespoons
Instructions
- Preheat the oven to 350 degrees F. Place a wire rack on a baking sheet or inside a roasting pan.
- Let the turkey sit at room temperature for 30 minutes. In a bowl, mixture together the butter, brown sugar, salt, pepper, smoked paprika, oregano and garlic. You want it to be totally combined and like a spreadable paste.
- Place the turkey breast on the rack. Rub the butter mixture all over the turkey breast, lifting some of the skin (gently!) and getting it underneath if you can.
- Roast the turkey breast for about 90 minutes, rotating the pan once during cook time. You want the internal temperature to read 165 degrees F. Remove the turkey and let it rest for 30 minutes before slicing. I often use the rest time to make the gravy.
- To make the gravy, pour the drippings from the turkey through a fine mesh sieve into a bowl. I like to strain out any of the larger bits before whisking them into the gravy.
- Heat the drippings in a saucepan over medium heat. In a shaker cup, shake the stock and flour together for at least 30 seconds to make a slurry, until it is fully combined.
- Pour the slurry into the drippings in the pan, whisking the entire time. Continue to whisk to avoid any lumps and stir until the gravy has thickened, anywhere from 10 to 20 minutes. Make sure you are scraping the bottom of the pan! Stirring is key - I have stood and stirred gravy for 20 to 30 minutes at a time!
- Taste the gravy and season it with salt and pepper to your liking. Salt and pepper make all the difference here. The drippings and stock add flavor, but the salt is what brings the flavor out.
- Keep the gravy over low heat, stirring often, for serving.I store extra gravy in the fridge for about a week. To reheat it,I place it in a saucepan (it will look rather gross) and add a touch of water or stock. I heat it over low heat, stirring occasionally, until it’s back to its original consistency. Like soups and sauces, it often tastes better the next day!
User Reviews
Overall Rating
5
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