Juicy Roasted Turkey Breast Recipe

This Roasted Turkey Breast is a game-changer for anyone who craves the comforting flavors of Thanksgiving without the hassle of cooking an entire bird. Bathed in a butter-herb mixture that creates a perfectly golden, crispy skin while keeping the meat incredibly tender and moist, this recipe delivers magnificent results with minimal effort. Ready in just over two hours, it’s perfect for small gatherings, Sunday dinners, or when you’re simply craving turkey without waiting for a holiday!

Ingredients You’ll Need

• Turkey Breast: Bone-in adds incredible flavor and helps keep the meat moist during roasting. The bones act as natural heat conductors, ensuring even cooking throughout.
• Butter: The foundation of our flavor paste, unsalted butter allows you to control the salt level while creating a rich, moist exterior.
• Brown Sugar: Adds a subtle sweetness that helps caramelize the skin beautifully and balances the savory elements.
• Salt & Pepper: The essential seasoning duo that enhances all the other flavors. Don’t skimp here!
• Smoked Paprika: Introduces a gentle smokiness without overpowering the delicate turkey flavor.
• Dried Oregano: Provides an earthy, herbaceous note that complements poultry perfectly.
• Garlic: Fresh minced garlic infuses the meat with aromatic depth that dried simply can’t match.
• Fresh Herbs: For serving – they add bright color and fresh flavor to your finished dish.
• Drippings: Liquid gold for making an unbelievable gravy—don’t waste a drop!
• Stock: Chicken or turkey stock forms the base of your gravy, extending those precious drippings.
• Flour: Creates the perfect thickness for your gravy without lumps when prepared correctly.

Variations

• Herb Lover’s Version: Add 1 tablespoon each of fresh rosemary, thyme, and sage to the butter mixture for an herbal feast.
• Citrus Infusion: Add orange or lemon zest to the butter mixture and place citrus slices under the turkey while roasting.
• Wine-Enhanced: Substitute ¼ cup of the stock in the gravy with white wine for a sophisticated twist.
• Cranberry Glaze: Brush the turkey with cranberry sauce during the last 15 minutes of roasting for a festive touch.

How to Make Roasted Turkey Breast

Step 1: Prepare the Turkey

Preheat your oven to 350°F. Set up a wire rack on a baking sheet or inside a roasting pan. Allow the turkey breast to sit at room temperature for 30 minutes to ensure even cooking.

Step 2: Make the Butter Mixture

In a bowl, combine the softened butter, brown sugar, salt, pepper, smoked paprika, dried oregano, and minced garlic until you have a spreadable paste. This mixture is your flavor powerhouse!

Step 3: Season the Turkey

Place the turkey breast on the rack. Gently lift the skin (be careful not to tear it) and massage some of the butter mixture underneath, directly onto the meat. Rub the remaining mixture all over the outside of the turkey breast.

Step 4: Roast to Perfection

Roast the turkey breast for approximately 90 minutes, rotating the pan once halfway through cooking. You’re aiming for an internal temperature of 165°F—a meat thermometer is your best friend here!

Step 5: Rest the Turkey

Once cooked, remove the turkey from the oven and let it rest for 30 minutes before slicing. This crucial rest time allows the juices to redistribute throughout the meat, ensuring maximum juiciness.

Step 6: Make the Gravy

While the turkey rests, pour the drippings through a fine mesh sieve into a bowl to remove any large pieces. Heat these drippings in a saucepan over medium heat. In a separate container, shake the stock and flour together vigorously for at least 30 seconds to create a smooth slurry.

Step 7: Finish the Gravy

Pour the slurry into the heated drippings, whisking constantly to prevent lumps. Continue whisking and stirring until the gravy thickens, about 10-20 minutes. Be sure to scrape the bottom of the pan regularly. Season with salt and pepper to taste.

How to Serve

Perfect Pairings

Serve this turkey breast alongside classic sides like mashed potatoes, roasted vegetables, or cranberry sauce. The homemade gravy is essential—pour it generously over the sliced turkey and any starchy sides.

Presentation

Arrange sliced turkey on a platter, slightly overlapping the pieces. Drizzle with a little gravy and sprinkle with fresh herbs like parsley, thyme, or rosemary for a pop of color and freshness.

Complete the Meal

For a balanced plate, include something green (like roasted Brussels sprouts or a salad), something starchy (mashed potatoes or stuffing), and something tangy (cranberry sauce or roasted vegetables with balsamic).

Make Ahead and Storage

Storing Leftovers

Store cooled turkey in an airtight container in the refrigerator for up to 4 days. Keep the gravy separate in its own container.

Freezing

Slice the cooled turkey and place in freezer bags with as much air removed as possible. Freeze for up to 2 months. Gravy can also be frozen in airtight containers for up to 3 months.

Reheating

For best results, reheat turkey slices gently with a splash of stock or water in a covered dish in the oven at 325°F until warmed through. Microwave in a pinch, but cover with a damp paper towel to preserve moisture.

Gravy may separate when chilled but will come back together when reheated gently with constant stirring. If it’s too thick, add a splash of stock or water.

FAQs

Can I use a boneless turkey breast instead?
Yes, you can use a boneless turkey breast, but you’ll need to adjust the cooking time. Boneless breasts cook faster—about 15-20 minutes per pound. Use your meat thermometer and look for that same 165°F internal temperature.

How do I know when the turkey is done without a thermometer?
While a thermometer is strongly recommended for perfect results, if you don’t have one, pierce the thickest part of the breast with a knife. The juices should run clear, not pink, and the meat should no longer be pink inside. However, this method may result in slightly overcooked turkey.

Can I prep this the night before?
Absolutely! Make the butter mixture and rub it all over the turkey (including under the skin), then cover and refrigerate overnight. Just bring it to room temperature for 30 minutes before roasting the next day.

Why is my gravy lumpy and how can I fix it?
Lumps happen when flour meets hot liquid without enough mixing. To fix lumpy gravy, strain it through a fine-mesh sieve or blend it with an immersion blender. Better yet, prevent lumps by using the slurry method described in the recipe—shaking flour and stock together before adding to the hot drippings.

This Roasted Turkey Breast delivers all the joy of a holiday meal without the overwhelming leftovers or day-long cooking process. The butter-herb mixture creates a gorgeous golden skin while keeping every bite succulent and flavorful. Whether you’re hosting a small gathering or just craving comfort food on a Sunday afternoon, this recipe strikes the perfect balance between special occasion worthy and actually doable. Give it a try—your kitchen will smell amazing, and everyone at your table will be impressed by how professional your turkey game has become!

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