Roasted Turkey Breast

Make sure to thaw the turkey breast first, before preparing it to dry brine. Remember that the best way to thaw meat is in the refrigerator. Depending on the size, it could take up to 2 days to thaw.If there are any giblets that were included with your turkey, take them out and set aside to use in a homemade stock (you can even freeze it for using later in a stock).

Combine all of the seasoning in a bowl and mix well. Set aside about 1.5 tablespoons of this seasoning mix to use in herbed butter later.

Place turkey breast in a rimmed baking sheet and pat it dry inside and outside with a paper towel.

Very gently and slowly, slide your hand between the skin and the breast meat to separate the skin. Be careful not to tear the skin. I recommend separating most of the skin from the bottom and then from the top and leaving just a little in the middle so the skin can still hold onto the meat in and not completely off.

Using your hands, spread the seasoning all over the breast in between the skin and inside the cavity. No need to rub the outside of the skin because you will cover it with herb butter before baking.

Cover the turkey breast in aluminum foil and then cover the turkey and the tray with foil as well to secure it. Place in the refrigerator to dry-brine for 12-24 hours.

Take the turkey out of the refrigerator and take off the aluminum foil. Let it sit and warm up a little while preparing the oven and the roasting pan. Take out the butter as well and let it warm up for 30-45 minutes.

Preheat the oven to 350℉.

To prepare the roasting pan, cover the bottom in aluminum foil for easy clean up later.

Wash and chop the vegetables. Spread them in the prepared roasting pan. Add garlic, herbs, broth, and wine. Fit the rack in the roasting pan.

To make the herb butter, simply mix softened butter with the lemon zest and seasoning that you set aside before brining. Mix well, until well incorporated.

Pat the outside skin of the turkey breast with a paper towel and rub softened herb butter all over the outside of the turkey.

Place the seasoned turkey breast on the rack fitted in the roasting pan. To best keep track when the turkey is done, use a leave-in meat thermometer. Insert the probe into the breast from the top, along the bone.If no leave-in thermometer, take the turkey out of the oven to check the internal temperature. Always check the thickest part.

Roast turkey breast at 350℉ for about 1 hour and 30 minutes to 1 hour and 45 minutes, until internal temperature reads 160℉. (Note that smaller turkey breast will take less time, start checking the internal temperature every 10-15 minutes after 1 hour in the oven.)

Take the roasting pan out of the oven and tent with aluminum foil. Let it sit for 10-15 minutes. It will gain about 5℉ more as it rests.

Once the turkey breast is rested (if cooking one that has a back included), tip it over to drain off juices with the rest of the drippings. Set it aside on the cutting board to carve. When ready, cut the breast meat off the bone and slice it against the grain.

Strain the pan drippings from the roasting pan into a measuring cup through a fine mesh strainer. Press on the vegetables gently to get some trapped juices out. (If you have less than two cups of pan drippings, add some chicken broth.)

Measure and prepare all the gravy ingredients first because this is a fast cooking recipe. Melt butter in a wide cooking pan over medium heat. Once melted, whisk in flour until smooth and blended.

Keep whisking and start pouring in the pan drippings. Keep whisking slowly but constantly until smooth. Taste to see if you need to add any salt and pepper. Slowly stir as the gravy comes to a gentle simmer and thickens. Cook for a couple extra minutes, stirring slowly, and take off heat.