Roasted Turkey Breast Recipe
Roasted Turkey Breast is juicy and flavorful with garlic herb butter and an easy homemade pan gravy, perfect for a smaller holiday meal.
Servings: 8
Ingredients
- ¼ cup butter, softened
- 1 clove garlic, minced
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon salt-free garlic & herb seasoning, like Mrs. Dash
- salt & black pepper, to taste
- 1 (3-pound) turkey breast with skin
- ½ teaspoon onion powder
- 1 tablespoon butter
- 2 tablespoons chicken broth + 1 teaspoon lemon juice
- 1 cup chicken stock
- 3 tablespoons all-purpose flour
- 2 tablespoons half-and-half, optional for a creamier gravy
Instructions
- Preheat your oven to 350 degrees F.
- In a small bowl, mix together the softened butter, garlic, paprika, Italian seasoning, garlic & herb seasoning, salt, and pepper.
- Place your turkey breast skin-side up in a roasting pan. Gently loosen the skin with your fingers (go slow so it doesn’t tear!) and rub half of the butter mixture underneath the skin and all over the top. Save the rest for basting. Lightly tent the turkey with foil.
- Bake for 1 hour. Remove the foil, baste with the remaining butter mixture, and return the turkey to the oven for about 30-60 more minutes, or until a thermometer inserted into the thickest part reads 165°F.
- Move the turkey to a cutting board and let it rest for 10–15 minutes so all the juices stay inside.
- While the turkey rests, pour the pan drippings into a skillet and leave behind about 1 tablespoon of the fat. Add the onion powder and cook over low heat for about 2 minutes. Stir in 1 tablespoon butter, then whisk in the broth and lemon juice (scrape up any browned bits). Whisk in the chicken stock and flour until smooth and let the gravy simmer until thick and silky. Add a splash of half-and-half if you want it extra creamy. Taste and adjust seasonings as needed.
- Slice the turkey and serve it warm with your homemade gravy.
Notes
Recipe Tips.
- Go slow when loosening the skin so it doesn’t tear, that’s where the flavor and moisture come from.
- Tent with foil for the first hour to prevent over-browning, then finish uncovered for crisp skin.
- Use a thermometer, turkey is done at 165°F in the thickest part.
- Let it rest 10 to 15 minutes before slicing for juicier meat.
- Whisk gravy well when adding flour to avoid lumps, and scrape up all those browned bits.
Nutrition
Calories: 92kcal | Carbohydrates: 4g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 262mg | Potassium: 54mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 363IU | Vitamin C: 0.2mg | Calcium: 13mg | Iron: 0.4mg