Description
This roasted turkey breast recipe features a flavorful butter and herb rub, slow-roasted to juicy perfection. The recipe includes a rich gravy made from the pan drippings, perfect for a comforting and elegant main course suitable for family dinners or holiday meals.
Ingredients
Scale
Turkey and 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
- ¼ to ⅔ cup drippings from the turkey
- 16 ounces chicken or turkey stock
- 3 heaping tablespoons all-purpose flour
Instructions
- Preheat oven: Preheat the oven to 350 degrees F and place a wire rack on a baking sheet or inside a roasting pan.
- Prepare turkey: Let the turkey sit at room temperature for 30 minutes. In a bowl, mix together the butter, brown sugar, salt, pepper, smoked paprika, oregano, and minced garlic until fully combined into a spreadable paste.
- Apply rub to turkey: Place the turkey breast on the rack. Gently lift the skin and rub some butter mixture underneath, then spread the rest all over the turkey breast evenly.
- Roast turkey: Roast the turkey breast for about 90 minutes, rotating the pan once during cooking. Roast until the internal temperature reaches 165 degrees F.
- Rest turkey: Remove the turkey from the oven and let it rest for 30 minutes before slicing to allow juices to redistribute. Use this resting time to prepare the gravy.
- Strain drippings: Pour the turkey drippings through a fine mesh sieve into a bowl to remove any large bits before using for the gravy.
- Make slurry: In a shaker cup, vigorously shake together the chicken or turkey stock and all-purpose flour for at least 30 seconds until completely combined.
- Prepare gravy: Heat the strained drippings over medium heat in a saucepan. Slowly whisk in the slurry, stirring continuously to avoid lumps.
- Simmer gravy: Continue whisking and stirring for 10 to 20 minutes, scraping the bottom of the pan frequently until the gravy thickens to desired consistency.
- Season gravy: Taste and season with salt and pepper as needed to enhance flavor.
- Serve and store: Keep the gravy warm over low heat, stirring often. Store any leftover gravy in the refrigerator for up to one week. To reheat, warm over low heat with a splash of water or stock, stirring occasionally until smooth.
Notes
- Gently lifting the skin is key to getting flavor underneath without tearing the skin.
- Rotating the pan during roasting helps ensure even cooking and browning.
- Allowing the turkey to rest after roasting keeps it juicy and easy to carve.
- Whisking the stock and flour slurry well prevents lumps in the gravy.
- Continuous stirring and scraping the pan bottom while making gravy prevents burning and promotes smooth texture.
- Adjust salt and pepper to taste after gravy thickens, as seasoning can change while cooking.
- Reheated gravy may require thinning with stock or water for best consistency.
- Using fresh herbs for serving adds a bright, fresh note to the finished dish.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 125 mg
