Description
This Roasted Turkey Breast recipe offers a tender, flavorful main dish perfect for holiday meals or special family dinners. Featuring a savory butter rub infused with brown sugar, smoked paprika, garlic, and herbs, the turkey breast is roasted to juicy perfection. The accompanying homemade gravy, made from the pan drippings and enriched with chicken stock, adds a rich and comforting finish to the dish.
Ingredients
Scale
Turkey and Butter Rub
- 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
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- 2 garlic cloves, minced
- Fresh herbs, for serving
Gravy
- Drippings from the turkey (about ¼ cup to ⅔ cup)
- 16 ounces chicken or turkey stock
- 3 heaping tablespoons all-purpose flour
Instructions
- Prep the oven and turkey: Preheat your oven to 350°F (175°C). Place a wire rack on a baking sheet or inside a roasting pan to allow air circulation under the turkey.
- Bring turkey to room temperature and prepare butter rub: Let the turkey breast sit out for about 30 minutes to warm. In a bowl, combine the softened butter, brown sugar, salt, pepper, smoked paprika, dried oregano, and minced garlic until you have a smooth, spreadable paste.
- Apply butter mixture: Place the turkey breast on the wire rack. Gently lift the skin and spread some of the butter mixture underneath, then rub the remaining butter all over the surface of the turkey breast ensuring even coverage.
- Roast the turkey breast: Roast the turkey in the preheated oven for about 90 minutes, turning the pan once halfway through to promote even cooking. Use a meat thermometer to confirm the internal temperature reaches 165°F (74°C). Once done, remove from the oven and let it rest for 30 minutes before slicing to retain juices.
- Prepare the gravy: Strain the turkey drippings through a fine mesh sieve into a bowl to remove any solids. Transfer the drippings to a saucepan and heat over medium heat.
- Make a flour slurry: Combine the chicken or turkey stock with all-purpose flour in a shaker cup and shake vigorously for at least 30 seconds until fully blended and smooth.
- Thicken the gravy: Slowly whisk the slurry into the hot drippings while continuously stirring to prevent lumps. Keep stirring and scraping the saucepan’s bottom over medium heat for 10 to 20 minutes until the gravy thickens.
- Season the gravy: Taste the gravy and add salt and pepper as needed to enhance the flavor. Keep the gravy warm over low heat, stirring occasionally until ready to serve.
- Serve: Slice the rested turkey breast and serve with fresh herbs and the homemade gravy. Store leftover gravy refrigerated for up to one week, reheating gently with added water or stock to restore consistency.
Notes
- Allowing the turkey breast to rest after roasting helps retain moisture and ensures easier carving.
- Be patient while whisking the gravy; continuous stirring is essential to avoid lumps and achieve a smooth texture.
- Fresh herbs like thyme, rosemary, or sage make excellent garnishes that complement the flavors.
- You can substitute turkey stock with chicken stock if preferred.
- Make sure the slurry is fully combined before adding to the drippings to prevent clumps.
- Use a meat thermometer to ensure the turkey is cooked safely and perfectly.
Nutrition
- Serving Size: 1/6 of recipe (about 6 ounces cooked turkey with gravy)
- Calories: 350
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 8 g
- Fiber: 0.5 g
- Protein: 38 g
- Cholesterol: 110 mg
