Description
This roasted turkey breast recipe delivers a juicy, flavorful centerpiece perfect for any holiday or family meal. Coated in a savory butter and spice mixture, then roasted to perfection, the turkey is complemented by a rich, homemade gravy made from the pan drippings and chicken stock. Easy to prepare and sure to impress, this dish serves 4 to 6 people.
Ingredients
Scale
Turkey and Seasoning
- 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
- ¼ to ⅔ cup drippings from the turkey
- 16 ounces chicken or turkey stock
- 3 heaping tablespoons all-purpose flour
Instructions
- Preheat and prepare: Preheat your oven to 350 degrees F. Place a wire rack on a baking sheet or inside a roasting pan to allow even cooking and air circulation around the turkey breast.
- Prepare the turkey: Let the turkey breast sit at room temperature for 30 minutes to ensure even cooking. In a bowl, mix together the softened butter, brown sugar, salt, pepper, smoked paprika, dried oregano, and minced garlic until fully combined into a spreadable paste.
- Apply the seasoning: Place the turkey breast on the rack and rub the butter mixture all over the turkey, carefully lifting some of the skin and spreading the mixture underneath to flavor the meat directly.
- Roast the turkey: Roast the turkey breast in the preheated oven for about 90 minutes, rotating the pan once during cooking to ensure even roasting. Cook until the internal temperature reaches 165 degrees F for safe and juicy meat.
- Rest the turkey: Remove the turkey from the oven and let it rest for 30 minutes before slicing. This allows juices to redistribute for a moist texture.
- Make the gravy: Pour the drippings through a fine mesh sieve into a bowl to remove large bits. Heat the strained drippings over medium heat in a saucepan. In a shaker cup, combine the chicken or turkey stock with the flour and shake vigorously to form a smooth slurry.
- Thicken the gravy: Slowly whisk the slurry into the hot drippings, stirring continuously to prevent lumps. Continue whisking and scraping the bottom of the pan for 10 to 20 minutes until the gravy thickens to a desirable consistency.
- Season and serve: Taste the gravy and season with additional salt and pepper if needed. Keep the gravy over low heat and stir often until serving.
- Store leftovers: Refrigerate any leftover gravy for up to one week. To reheat, warm it gently in a saucepan with a splash of water or stock, stirring occasionally until smooth and heated through.
Notes
- Allowing the turkey to come to room temperature before roasting promotes even cooking.
- Gently lift the skin when applying the butter mixture for maximum flavor without tearing the skin.
- Use a meat thermometer to ensure the turkey reaches a safe internal temperature of 165 degrees F.
- Continuous stirring is crucial when making gravy to avoid lumps and prevent burning.
- Gravy often tastes better the next day after the flavors have melded, so consider making it in advance.
- For gluten-free gravy, substitute all-purpose flour with cornstarch or a gluten-free flour blend and adjust liquid ratios as needed.
- Fresh herbs added at serving enhance presentation and provide a burst of freshness.
Nutrition
- Serving Size: 1 serving (approx. 6 ounces turkey with gravy)
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 125 mg
