Description
This Roasted Turkey Breast recipe delivers a juicy, flavorful centerpiece perfect for a family meal or holiday feast. The turkey is rubbed with a savory butter mixture infused with brown sugar, smoked paprika, oregano, and garlic, then slow-roasted to a perfect internal temperature. The recipe also includes a rich homemade gravy made from the pan drippings and stock, creating a comforting and delicious 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
- 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
- Preheat the Oven: 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 around the turkey.
- Prepare the Turkey: Let the turkey breast sit at room temperature for 30 minutes to ensure even cooking. In a bowl, combine the softened butter, brown sugar, salt, black pepper, smoked paprika, dried oregano, and minced garlic until fully mixed into a spreadable paste.
- Apply Butter Rub: Place the turkey breast on the rack and gently lift the skin to spread some of the butter mixture underneath. Then rub the remaining butter mixture all over the surface of the turkey breast evenly.
- Roast the Turkey: Roast the turkey breast in the preheated oven for about 90 minutes, rotating the pan once halfway through cooking. Roast until the internal temperature reaches 165°F (74°C) for safety and juiciness.
- Rest the Turkey: Remove the roasted turkey from the oven and let it rest for 30 minutes before slicing. This helps the juices redistribute for a moist result.
- Strain Drippings: Pour the pan drippings through a fine mesh sieve into a bowl to remove any large solids. Reserve the strained drippings for the gravy.
- Start Gravy Base: Heat the strained drippings in a saucepan over medium heat to develop flavor gently.
- Prepare Slurry: In a shaker or separate container, vigorously shake together the chicken or turkey stock and all-purpose flour for at least 30 seconds until completely smooth and lump-free, creating a slurry.
- Make the Gravy: Slowly pour the slurry into the heated drippings while whisking constantly to prevent lumps. Continue whisking and stirring the gravy over medium heat, scraping the bottom to avoid burning, until it thickens, about 10 to 20 minutes.
- Season Gravy: Taste and adjust the gravy seasoning with salt and pepper to enhance the flavors perfectly. Keep the gravy warm over low heat, stirring occasionally.
- Serve and Store: Serve the sliced turkey breast with warm gravy and fresh herbs. Store any leftover gravy in the fridge for up to a week; reheat gently with added stock or water as needed.
Notes
- Allowing the turkey to rest at room temperature before roasting ensures even cooking.
- Gently lifting the turkey skin before applying the butter rub helps keep the meat moist and flavorful.
- Constant whisking of the gravy prevents lumps and ensures a smooth texture.
- Resting time for the turkey is crucial to keep it juicy.
- Use a food thermometer to accurately verify the turkey’s doneness at 165°F.
- Leftover gravy often tastes better the next day after flavors meld together.
- Reheat leftover gravy over low heat, adding stock or water to thin as needed.
Nutrition
- Serving Size: 1/6 turkey breast with gravy
- Calories: 320
- Sugar: 2 g
- Sodium: 570 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0.5 g
- Protein: 38 g
- Cholesterol: 110 mg
