Juicy Roasted Turkey Breast with Herb Butter
Easy roasted turkey breast recipe for cozy holidays
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Rate this RecipeEquipment
- Roasting Pan
- Pastry Brush
- Mixing Bowl
- Meat Thermometer For checking internal temperature
- Strainer For collecting roasting juices
- Saucepan For simmering the gravy
Ingredients
- 1 stick butter Unsalted, 1/2 cup or 113 grams
- 1 tablespoon seasoning rub Smoky chicken rub for added depth
- 1 turkey breast Bone-in, skin-on, 4-6 pounds or 1.8-2.7 kg
- 1 stalk celery Approximately 100 grams
- 1 carrot Medium, approximately 65 grams
- 1 onion Small, approximately 115 grams
- 2 tablespoon olive oil For butter mixture
- 2 turkey gravy mix 1.5 ounces each, or 42 grams total
- 1 cup water For making gravy
Step-by-Step Instructions
- Start by taking one stick of unsalted butter (1/2 cup, or 113 grams) and letting it soften at room temperature until it's easily spreadable. In a small bowl, mix the softened butter with one tablespoon (15 ml) of your favorite seasoning blend—I'm using a smoky chicken rub for a rich, deep flavor. Make sure the seasoning is well incorporated throughout the butter. This step adds an intense depth of flavor that will permeate the turkey during roasting.
- Take a bone-in, skin-on turkey breast, about 4-6 pounds (1.8-2.7 kg), and pat it dry with paper towels to ensure crispy skin when roasted. Now, carefully use your hands to loosen the skin from the turkey breast—you want to create a small pocket but keep the skin intact. Take half of the seasoned butter mixture and spread it evenly under the skin. This will help to keep the meat moist and infused with flavor as it cooks.
- For added depth of flavor, take a few aromatic vegetables: one stalk of celery (approximately 100 grams), one medium carrot (65 grams), and one small onion (115 grams). Roughly chop these vegetables and stuff them into the cavity of the turkey breast. This will help keep the meat juicy and fragrant, giving a subtle hint of sweetness and earthiness to the final dish.
- Place the seasoned turkey breast in a roasting pan, skin side up. To the remaining herb butter mixture, add two tablespoons (30 ml) of olive oil and mix thoroughly. Using a pastry brush, generously coat the entire turkey breast with the butter and olive oil blend. Sprinkle additional seasoning on top to build a flavorful crust. Roast the turkey breast at 375°F (190°C) for approximately 1.5 to 2 hours. Keep an eye on the internal temperature—it should reach 165°F (74°C) at the thickest part for safe consumption. A meat thermometer is your best friend here for precision.
- Once the turkey is done, strain the roasting pan juices to collect all that delicious flavor. Measure out one cup (240 ml) of the turkey juices and combine with one cup (240 ml) of water. I'm using two packs of smoked turkey gravy mix (typically 1.5 ounces each, or 42 grams total) for convenience, but feel free to use homemade roux if you prefer. Simmer the gravy mixture over medium heat until it thickens to your desired consistency. This gravy is the perfect complement to your roasted turkey breast and goes wonderfully with mashed potatoes.
Notes
Use a meat thermometer to avoid overcooking. Resting the turkey breast for 15 minutes allows juices to redistribute for a tender slice.