Description
This roasted turkey breast recipe offers a flavorful, juicy main dish perfect for family dinners or holiday gatherings. The turkey breast is rubbed with a spiced butter mixture and slow roasted until tender and golden brown. A rich, homemade gravy made from the pan drippings and stock complements the savory meat, elevating the dish to a comforting classic.
Ingredients
Units
Scale
Turkey
- 1 (3 to 4 pound) bone-in turkey breast
- 4 tablespoons unsalted butter, softened
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 2 garlic cloves, minced
- Fresh herbs, for serving
Gravy
- Pan drippings from the roasted turkey (1/4 cup to 2/3 cup)
- 16 ounces chicken or turkey stock
- 3 heaping tablespoons all-purpose flour
Instructions
- Preheat Oven and Prepare Rack: Preheat your oven to 350 degrees F. Place a wire rack on a baking sheet or inside a roasting pan to allow even heat circulation beneath the turkey breast.
- Bring Turkey to Room Temperature and Prepare Butter Rub: Let the turkey breast sit at room temperature for 30 minutes to ensure even cooking. Meanwhile, in a bowl, combine softened butter, brown sugar, salt, black pepper, smoked paprika, dried oregano, and minced garlic until smooth and spreadable.
- Apply the Butter Mixture: Place the turkey breast on the wire rack. Gently lift the skin and rub some of the butter mixture underneath for added flavor and moisture. Spread the remaining butter rub evenly all over the turkey skin.
- Roast the Turkey Breast: Roast in the preheated oven for about 90 minutes, rotating the pan once halfway through cooking to ensure even browning. The turkey is done when the internal temperature reaches 165 degrees F. Remove from oven and allow the turkey to rest for 30 minutes before slicing, which helps retain juices.
- Strain Pan Drippings: Pour the turkey drippings through a fine mesh sieve into a bowl to remove larger bits. This strained liquid will be the base for the gravy.
- Prepare the Gravy Slurry: In a shaker cup or small bowl, vigorously combine the chicken or turkey stock with the all-purpose flour until fully smooth, creating a slurry to thicken the gravy.
- Cook the Gravy: Heat the strained drippings in a saucepan over medium heat. Slowly whisk in the prepared slurry, stirring constantly to prevent lumps. Continue whisking and scraping the bottom of the pan for 10 to 20 minutes as the gravy thickens to a smooth consistency.
- Season and Serve Gravy: Taste the gravy and add salt and pepper as needed to enhance the flavors. Keep the gravy warm over low heat while serving alongside the roasted turkey.
- Store and Reheat Leftover Gravy: Store any leftover gravy in the refrigerator for up to one week. To reheat, warm it gently in a saucepan over low heat with a splash of water or stock, stirring occasionally until it returns to original smooth consistency.
Notes
- Allowing the turkey to rest after roasting is crucial for juicy meat.
- Gently lifting the skin to rub butter underneath adds moisture and deeper flavor.
- Constant stirring while making the gravy prevents lumps and helps develop a smooth texture.
- Seasoning the gravy with salt and pepper is essential to bring out the flavors.
- Leftover gravy often tastes better the next day after flavors meld.
- If you don’t have smoked paprika, regular paprika can be used but will alter the smoky flavor slightly.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 375 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 105 mg
