Roast Turkey Breast Recipe

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).

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.

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 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.

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