Description
A succulent bone-in turkey breast covered with a savory-sweet butter rub and slow-roasted to perfection. This simple yet elegant main dish creates a moist, flavorful centerpiece that’s easier than cooking a whole turkey but just as impressive.
Ingredients
Units
Scale
- 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
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 2 garlic cloves, minced
- Fresh herbs, for serving
Gravy
- Drippings from the turkey (1/4 cup to 2/3 cup)
- 16 ounces chicken or turkey stock
- 3 heaping tablespoons all-purpose flour
Instructions
- Preheat and Prepare: Preheat the oven to 350 degrees F. Place 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 throughout the meat.
- Make the Butter Rub: In a bowl, thoroughly mix together the softened butter, brown sugar, salt, pepper, smoked paprika, oregano, and minced garlic until completely combined. The mixture should have a spreadable paste-like consistency that will easily coat the turkey.
- Season the Turkey: Place the turkey breast on the prepared rack. Carefully rub the butter mixture all over the turkey breast. Gently lift the skin where possible and spread some of the mixture directly onto the meat underneath for maximum flavor infusion.
- Roast to Perfection: Roast the turkey breast for approximately 90 minutes, rotating the pan once halfway through cooking. The turkey is done when an instant-read thermometer inserted into the thickest part reads 165 degrees F. Remove from the oven and let it rest for 30 minutes before slicing to allow the juices to redistribute throughout the meat.
- Prepare Gravy Base: While the turkey rests, pour the drippings through a fine mesh sieve into a bowl to strain out any larger particles. This creates a smooth base for your gravy.
- Make the Gravy: Heat the strained 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 completely combined slurry without lumps.
- Thicken the Gravy: Pour the slurry into the heated drippings, whisking continuously. Continue to whisk and stir constantly to prevent lumps from forming, making sure to scrape the bottom of the pan. The gravy will gradually thicken over 10 to 20 minutes of stirring.
- Season and Serve: Taste the gravy and season with salt and pepper as needed. Salt especially helps bring out all the flavors. Keep the gravy over low heat, stirring occasionally, until ready to serve with the sliced turkey breast.
Notes
- For extra flavor, you can brine the turkey breast for 4-6 hours before cooking.
- If the turkey is browning too quickly during roasting, loosely tent it with aluminum foil.
- Let the turkey rest the full 30 minutes before slicing to ensure juiciness.
- Leftover turkey can be stored in the refrigerator for up to 4 days.
- Gravy can be stored in the refrigerator for about a week. To reheat, place in a saucepan with a splash of water or stock and heat over low heat, stirring until it returns to its original consistency.
- For a crispier skin, you can increase the oven temperature to 425°F for the last 15 minutes of cooking.
Nutrition
- Serving Size: 6 ounces
- Calories: 290
- Sugar: 2g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 42g
- Cholesterol: 110mg
