Description

This roasted turkey breast recipe offers a succulent and flavorful main dish perfect for family dinners or special occasions. The turkey is rubbed with a savory butter mixture infused with brown sugar, smoked paprika, garlic, and herbs, then oven-roasted to juicy perfection. A rich homemade gravy made from the pan drippings and stock complements the tender meat, making it a comforting and classic meal.

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

Gravy

Drippings from the turkey (approximately ¼ cup to ⅔ cup)
16 ounces chicken or turkey stock
3 heaping tablespoons all-purpose flour

For Serving

Fresh herbs (such as thyme or parsley), for garnish

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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 air circulation around the turkey breast for even cooking.
Prepare Turkey at Room Temperature: Let the turkey breast sit at room temperature for 30 minutes before cooking to ensure even roasting.
Make Butter Mixture: In a bowl, thoroughly combine the softened butter, brown sugar, salt, black pepper, smoked paprika, dried oregano, and minced garlic into a spreadable paste.
Apply Butter Rub: Place the turkey breast on the wire rack. Gently lift some of the skin and rub the butter mixture underneath and all over the surface of the turkey breast to infuse flavor.
Roast the Turkey: Roast the turkey breast in the preheated oven for about 90 minutes. Rotate the pan once halfway through cooking. The turkey is done when the internal temperature reads 165 degrees F. Remove from oven and let rest for 30 minutes before slicing.
Collect Drippings: After removing the turkey, pour the pan drippings through a fine mesh sieve into a bowl to remove any large bits.
Prepare Gravy Slurry: In a shaker cup or bowl, vigorously shake or whisk together the chicken or turkey stock and all-purpose flour for at least 30 seconds until fully combined and smooth.
Cook Gravy: Heat the strained drippings in a saucepan over medium heat. Gradually whisk in the slurry. Continuously whisk and stir to avoid lumps, scraping the bottom of the pan as the gravy thickens. This process takes about 10 to 20 minutes; patience is key to achieve a smooth, rich gravy.
Season Gravy and Keep Warm: Taste the gravy and season with salt and pepper as needed to enhance flavors. Keep the gravy over low heat, stirring often, ready for serving alongside the turkey.
Optional: Store and Reheat Gravy: Store leftover gravy in the refrigerator for up to one week. To reheat, place in a saucepan over low heat, add a splash of water or stock, and stir until it returns to the desired consistency.

Notes

Allowing the turkey breast to rest after roasting helps the juices redistribute, ensuring moist slices.
Gently lifting the skin to apply the butter mixture under it maximizes flavor penetration.
Continuously whisk and stir the gravy during thickening to prevent lumps and burning.
Use fresh herbs like thyme or parsley as a garnish to add color and aroma to the dish.
Make sure to monitor the internal temperature with a reliable meat thermometer for safety and perfect doneness.
Leftover gravy often tastes better the next day as flavors meld, making it great for preparing in advance.

Nutrition

Serving Size: 1/6 of recipe
Calories: 320
Sugar: 2g
Sodium: 580mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 0.5g
Protein: 28g
Cholesterol: 90mg