Description
This roasted turkey breast recipe features a flavorful rub made with butter, brown sugar, smoked paprika, garlic, and herbs, roasted to juicy perfection. Served with a rich homemade gravy made from the turkey drippings and chicken stock, it’s an excellent main course for holiday dinners or special family meals.
Ingredients
Scale
Turkey and Butter Mixture
- 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
Gravy
- ¼ cup to ⅔ cup drippings from the turkey
- 16 ounces chicken or turkey stock
- 3 heaping tablespoons all-purpose flour
For Serving
- Fresh herbs, for garnish
Instructions
- Preheat Oven: Preheat the oven to 350 degrees F. Place a wire rack on a baking sheet or inside a roasting pan to ensure even cooking and air circulation around the turkey breast.
- Prepare Turkey: Let the turkey breast sit at room temperature for 30 minutes to ensure even roasting. Meanwhile, in a bowl, combine the softened butter, brown sugar, salt, black pepper, smoked paprika, dried oregano, and minced garlic until the mixture forms a smooth, spreadable paste.
- Apply Butter Mixture: Place the turkey breast skin-side up on the wire rack. Gently lift the skin and rub some of the butter mixture underneath, then spread the rest evenly all over the skin to infuse flavor and moisture.
- Roast Turkey: Roast the turkey breast in the preheated oven for 90 minutes, rotating the pan once halfway through to ensure even cooking. Use a meat thermometer to check that the internal temperature reaches 165 degrees F. Once done, remove from oven and let rest for 30 minutes before slicing to allow the juices to redistribute.
- Prepare Gravy: Carefully collect the drippings from the roasting pan and strain them through a fine mesh sieve to remove any large bits. Heat the drippings in a saucepan over medium heat.
- Make Slurry: In a shaker cup or bowl, vigorously mix the chicken or turkey stock with the flour for at least 30 seconds to create a smooth slurry without lumps.
- Combine and Thicken Gravy: Slowly whisk the slurry into the heated drippings, stirring continuously to prevent lumps and sticking. Continue to whisk and cook for 10 to 20 minutes until the gravy thickens to desired consistency, scraping the bottom of the pan regularly.
- Season Gravy: Taste the gravy and add salt and black pepper as needed to enhance the flavors. Keep the gravy warm on low heat, stirring frequently until ready to serve.
- Serve: Slice the rested turkey breast and serve with freshly garnished herbs and warm gravy on the side. Store any leftover gravy in the refrigerator for up to one week, reheating gently with a splash of water or stock before serving.
Notes
- Letting the turkey rest before roasting ensures even cooking and juicy meat.
- Gently lifting the skin to rub butter underneath adds moisture and flavor.
- Stir gravy continuously to avoid lumps and burning; patience results in a silky smooth texture.
- If turkey drippings are scarce, supplement with additional chicken or turkey stock for the gravy.
- Reheating gravy with a little water or stock prevents it from becoming too thick or clumpy.
- Using fresh herbs for garnish adds a bright, fresh note to the rich roasted turkey.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 140 mg
