Description
A cozy and stress-free way to cook turkey breast, perfect for holidays or small gatherings, with juicy meat and crispy skin.
Ingredients
Units
Scale
Main Ingredients
- 1 piece turkey breast (bone in or boneless, thawed) (Plan for 3/4 to 1 pound per person for bone-in, 1/2 pound for boneless.)
- 1/2 cup butter, softened (Do not melt it.)
- 4 cloves garlic, minced or grated (For flavor.)
- 2 tablespoons fresh herbs (rosemary, thyme, parsley) (Or use dried herbs in a pinch.)
- 1 teaspoon salt (For seasoning.)
- 1 teaspoon black pepper (For seasoning.)
- 1 tablespoon lemon zest (optional) (For additional flavor.)
- 1 teaspoon paprika (optional) (For color.)
- 1 onion onion (For pan bed.)
- 2 pieces carrots or celery (For pan bed.)
- 2 cups broth (chicken or turkey) (For the roasting pan.)
Instructions
Preparation
- Ensure the turkey breast is fully thawed and remove from the fridge 30-45 minutes before roasting.
- Pat the turkey dry with paper towels to ensure crispy skin.
- Season the turkey generously with salt and pepper.
- Place the turkey on a bed of sliced onion, carrots, and celery in the roasting pan.
Herb Butter Application
- Mix softened butter with garlic, herbs, salt, pepper, and lemon zest if using.
- Gently loosen the skin over the turkey breast and create a pocket.
- Rub the herb butter under the skin, spreading it evenly.
- Rub a small amount of butter over the skin of the turkey.
Roasting
- Preheat the oven to 425°F (220°C).
- Roast the turkey for about 20 minutes to start browning.
- Lower the temperature to 350°F (175°C) and continue roasting.
- Cook for approximately 20-25 minutes per pound for boneless, slightly longer for bone-in.
- Use a meat thermometer; turkey is done when it reaches 165°F (75°C) in the thickest part of the breast.
Resting and Carving
- Let the turkey rest for 15-20 minutes before carving to retain juices.
- Slice against the grain using a sharp knife.
Gravy Making
- Pour pan drippings into a measuring cup and let fat rise to the top.
- Spoon off excess fat but keep some for flavor.
- In a saucepan, warm a few tablespoons of fat, whisk in flour, and cook for one minute.
- Whisk in drippings and broth until desired thickness is reached; season to taste.
Notes
Store leftover turkey in an airtight container in the fridge for up to 4 days. For long-term storage, freeze slices tightly for 2-3 months. Reheat gently at low temperatures to retain moisture.
- Prep Time: 45 minutes
- Cook Time: 2 hours
- Category: Dinner, Holiday, Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Calories: 250
- Sodium: 600
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 3
- Protein: 35
