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Roast Turkey Breast

This Roasted Turkey Breast will steal the show from the holiday sides!  It’s the easy-to-prep alternative to a full-size turkey that comes pre-brined, cooks more evenly and quickly, with zero flipping required for foolproof, tender, just results every time.  The turkey breast is smothered in rich garlic herb butter under and over the skin which bastes the turkey as it roasts to succulent, juicy, golden-brown perfection, then served with a quick pan gravy made from the sensational drippings.  Serve this Roast Turkey Breast recipe with garlic mashed potatoes, green bean casserole and cornbread stuffing for the perfect feast!
Course Main Course, Main Dish
Cuisine American
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings 6 -8 servings

Ingredients

TURKEY

  • 6-8 pound bone-in, skin-on, brined turkey breast, THAWED, (two breasts still joined at the breast bone)
  • 12 garlic cloves smashed with side of knife
  • 2 medium onions, sliced
  • 1 orange, sliced
  • 1 handful fresh poultry blend herbs (like thyme, rosemary and sage)
  • 1 cup low sodium chicken broth

HERB BUTTER

  • 12 tablespoons unsalted butter, softened
  • 1 tablespoon olive oil
  • 1/2 tablespoon Dijon mustard
  • 1/2 TBS EACH garlic powder, paprika, dried rosemary, dried parsley, salt
  • 1 tsp EACH dried thyme, dried oregano, onion powder, ground cumin, pepper

GRAVY

  • 3 tablespoons unsalted butter
  • 2 tablespoons reserved Herb Butter divided, in directions
  • 1/3 cup flour
  • 2 cups low sodium chicken broth (more or less as needed with drippings)
  • chicken bouillon to taste (optional)

Instructions

BRING TO ROOM TEMPERATURE

  • Remove the turkey from the packaging and place it on a cutting board. Pat the turkey completely dry with paper towels. Let it sit at room temperature for 45-60 minutes. Meanwhile, prep the pan and make the herb butter and spread it over the turkey anytime in the 60-minute window (directions below).

Prep Pan

  • In the center of a 9x13 baking dish, or similar roasting pan, layer the garlic, sliced onion, oranges and fresh herbs. Pour 1 cup chicken broth into the pan (If preparing the turkey ahead of time and refrigerating, add broth just before roasting).
  • Preheat the oven to 450 degrees F.

MAKE and apply HERB BUTTER

  • Mix all of the Herb Butter ingredients together in a medium bowl until evenly combined. Transfer 2 tablespoons to another small bowl to use later in the gravy.
  • Gently loosen the skin of the turkey with the help of the upside of a spoon. Gently run your fingers between the skin and the meat to separate, taking care not to tear the skin. Spread about 2/3 of the butter under the skin of the turkey breasts (1/3 per breast), then gently press on the top of the skin to spread the butter to the edges. Rub the remaining butter all over top the turkey breast skin.
  • Transfer the turkey breast to the prepared pan BREAST/SKIN SIDE UP. You may need to move the onions/oranges around to stabilize it. You can even add more slices if needed to balance the breast.
  • STOP HERE FOR MAKE AHEAD OPTION. The turkey can be left tented with foil and refrigerated for up to 24 hours. Remove from the fridge 60 minutes before cooking then proceed with recipe.

ROAST THE TURKEY

  • Roast the turkey SKIN SIDE UP, uncovered, at 450 degrees F for 20 minutes.
  • Baste with juices from the bottom of the pan. Reduce the oven temperature to 325 degrees F. Continue to roast, uncovered, basting every 20 minutes for the first hour, then stop basting so the skin can get crispy (or don't baste at all for the crispiest skin).
  • Roast until the center or thickest portion registers between 155-160 on an instant read thermometer (or I’m obsessed with my digital meat probe thermometer (as seen in the video). COVER the turkey with foil when it becomes golden to your taste, at any point during the cook time. Allow 15-20 minutes per 1 lb. of turkey. (Always start checking early!) My 7 pound turkey took 2 ½ hours.

REST

  • Transfer turkey to a cutting board. Let rest, UNCOVERED (so the skin doesn’t get soggy), for 15 before carving. Meanwhile, make the Gravy:

GRAVY

  • Add the drippings from the pan (remove whole herbs, onions, oranges and garlic) to a gravy fat separator cup to skim off the fat when poured.
    OR if you don’t have one, add the drippings to a large freezer bag and allow the fat to separate to the top. Seal the bag and hold over a 3+ liquid measuring cup so that one bottom corner tip is facing down into the measuring cup like a spout. Make a small cut in this corner with scissors. The bottom liquid will flow through the cut, stop when you reach the fat.
  • Add enough chicken broth to the drippings in the measuring cup to equal 2 1/2 cups.
  • Add 3 tablespoon unsalted butter and ONE tablespoon reserved Herb Butter to a large saucepan and melt over medium heat. Add the flour and cook for 3 minutes, whisking constantly.
  • Reduce heat to low and slowly whisk in the combined 2 1/2 cups drippings/broth. Bring to a simmer until thickened to desired consistency, whisking constantly. If it becomes too thick at any point, whisk in additional broth.
  • The gravy will vary from turkey to turkey because we are using the dripping from a pre-brined turkey, so, the amount of extra seasonings relies on YOU.  Taste and add additional reserved butter if desired for more flavor. If the gravy needs more salt, I suggest starting with chicken bouillon, 1/4 teaspoon at a time (up to 1 teaspoon), before salting to taste. Season with pepper to taste.

Video

Notes

  • Turkey breast:  One whole bone-in turkey breast are two breasts still attached at the breast bone, with the legs and wings removed (also called the turkey crown) and weigh 5 to 8 pounds.  Sometime they are labeled “Turkey breast with ribs, back portion, wing portion, etc.” Half turkey breast or split turkey breast is just one side of the breast and is much smaller, usually only 3 pounds (not what we want).  Most grocery stores sell bone-in turkey breast year-round. You’ll either find them in the chest coolers or in the butcher’s display case.  In either location, they will likely be frozen, so make sure to plan enough time to thaw your bird. 
  • Thaw the turkey breast properly.  Never cook your turkey breast from frozen or partially frozen or it will cook unevenly and portions will dry out. As a rule of thumb, plan on AT LEAST 24 hours for every 4-5 pounds.  For a quick thaw, submerge the turkey (in packaging) in cold water and allow 30 minutes for every 1lb of turkey.  Change the water every 30 minutes.  This means an 8 pound turkey will take 4 hours using this method. 
  • Use a meat thermometer!  You NEED an instant read meat thermometer for roasting a turkey breast – this is NON-NEGOTIABLE. You can pick up an inexpensive instant read thermometer at any grocery store or Target, Walmart – most places should carry them, or there is always Amazon.  Instead of an instant thermometer, I’m obsessed with my digital meat probe thermometer (as seen in the video). You stick the probe in the turkey (or any protein, I use it for chicken, steak, pork, etc. every day) and set an alert for the finished temperature, walk away and it will beep when ready!  This will guarantee perfectly cooked juicy turkey every time! 
  • Always check the turkey breast early.  Turkey shape, size, brine, type of pan, exact oven, can all affect the cooking time, so make sure you check the temperature early and then continue roasting as needed.
  • Make ahead instructions: To prepare the Roasted Turkey Breast in advance, prepare the recipe as written through rubbing the herb butter all over the turkey.  Allow the turkey to air-chill in the refrigerator for up to 24 hours - this will create crispier skin too! Remove the turkey breast from the fridge 60 minutes before cooking and then proceed with the recipe.
  • To store: Leftover Oven Roasted Turkey Breast can be stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months. 
  • To freeze:   Remove the turkey from the bone, tightly wrap the meat in plastic wrap, then freeze in freezer bags.  Press out as much air from the bags as possible before sealing to prevent freezer burn. Freeze for up to 3 months.
  • To reheat: Microwave individual portions for 30 seconds followed by 10-second intervals as needed or warm in the oven in an oven-safe dish with a splash of broth or water.  For extra decadent juiciness, dot the slices with butter. Cover with foil and bake at 350ºF for 15 minutes or until warmed through.  To warm in the skillet, add a splash of water or broth.  Cover and cook on low until warmed through.