Description

This roasted turkey breast recipe delivers a juicy, flavorful main course perfect for a special family meal or holiday feast. The turkey breast is generously rubbed with a savory butter and spice mixture, then roasted to a perfect 165°F. The resting time allows the juices to redistribute while you prepare a rich, homemade gravy from the drippings and stock, thickened with a smooth flour slurry.

Ingredients

Scale

Turkey Breast 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 (¼ cup to ⅔ cup)
16 ounces chicken or turkey stock
3 heaping tablespoons all-purpose flour

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Instructions

Preheat the Oven: Preheat your oven to 350 degrees F. Prepare a baking sheet or roasting pan by placing a wire rack inside to hold the turkey breast above the base.
Prepare the Turkey: Allow the turkey breast to sit at room temperature for 30 minutes. Meanwhile, in a bowl, thoroughly combine the softened butter, brown sugar, salt, black pepper, smoked paprika, dried oregano, and minced garlic until a spreadable paste forms.
Apply the Butter Mixture: Place the turkey breast on the prepared rack. Gently lift some of the turkey skin and rub the butter mixture evenly all over the breast, including underneath the skin where possible to maximize flavor.
Roast the Turkey: Roast the turkey breast in the preheated oven for about 90 minutes. Rotate the pan once during cooking to ensure even browning. Use a meat thermometer to check the internal temperature; it should reach 165 degrees F.
Rest the Turkey: Remove the turkey from the oven and let it rest for 30 minutes. This allows the juices to redistribute, making the meat more moist and tender.
Prepare the Gravy: Strain the turkey drippings through a fine mesh sieve into a bowl to remove any large bits. Heat the drippings in a saucepan over medium heat. In a shaker cup, whisk together the chicken or turkey stock and all-purpose flour vigorously for at least 30 seconds to create a smooth slurry.
Thicken the Gravy: Gradually pour the slurry into the heated drippings while whisking continuously to prevent lumps. Keep stirring and scraping the bottom of the pan for 10 to 20 minutes until the gravy thickens to your desired consistency.
Season and Serve: Taste the gravy and adjust seasoning with salt and pepper as needed. Keep the gravy warm on low heat, stirring frequently until ready to serve. Store any leftover gravy in the refrigerator for up to one week, reheating gently with a bit of water or stock added to restore consistency.

Notes

Letting the turkey sit at room temperature before roasting helps it cook more evenly.
Gently lifting the skin to rub the butter mixture underneath infuses more flavor and keeps the meat moist.
Rotating the roasting pan ensures even cooking and browning on all sides.
Using a meat thermometer is key to avoid overcooking the turkey breast, which can become dry.
Whisking the flour and stock into a slurry before adding to drippings prevents lumps in the gravy.
Stirring the gravy continuously while it thickens prevents it from scorching on the pan bottom.
Gravy often tastes better after resting; reheating with added stock or water restores smoothness.

Nutrition

Serving Size: 1 serving
Calories: 350 kcal
Sugar: 3 g
Sodium: 650 mg
Fat: 20 g
Saturated Fat: 8 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 8 g
Fiber: 1 g
Protein: 35 g
Cholesterol: 110 mg