Description
This recipe details how to make a flavorful and perfectly roasted bone-in turkey breast complete with savory homemade gravy that’s perfect for any gathering.
Ingredients
Units
Scale
Main Ingredients
- 1 (3 to 4 pound) bone-in turkey breast
- 4 tablespoons unsalted butter, softened
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 2 garlic cloves, minced
- Fresh herbs, for serving
Gravy Ingredients
- Drippings from the turkey – anywhere from 1/4 cup to 2/3 cup
- 16 ounces chicken or turkey stock
- 3 heaping tablespoons all-purpose flour
Instructions
- Prepare the Oven: Preheat the oven to 350 degrees F. Place a wire rack on a baking sheet or inside a roasting pan.
- Prepare the Turkey: Let the turkey sit at room temperature for 30 minutes. In a bowl, mix together the butter, brown sugar, salt, pepper, smoked paprika, oregano, and minced garlic until it forms a combined, spreadable paste.
- Season the Turkey: Place the turkey breast on the wire rack. Rub the butter mixture all over the turkey breast, gently lifting the skin and spreading some of the mixture underneath it.
- Roast the Turkey: Roast the turkey breast for approximately 90 minutes, rotating the pan halfway through cooking. The turkey is ready when the internal temperature reads 165 degrees F. Once fully cooked, remove the turkey from the oven and let it rest for 30 minutes before slicing. Use this resting time to prepare the gravy.
- Prepare the Drippings: Strain the drippings from the turkey through a fine mesh sieve into a bowl to remove larger bits before whisking them into the gravy.
- Make the Gravy Base: Heat the drippings in a saucepan over medium heat. In a shaker cup, combine the chicken or turkey stock and all-purpose flour, shaking vigorously for at least 30 seconds to make a smooth slurry.
- Add the Slurry to the Drippings: Gradually pour the slurry into the saucepan with the drippings, whisking constantly to avoid lumps. Stir over medium heat until the gravy thickens, which can take 10 to 20 minutes.
- Season the Gravy: Taste the gravy and adjust the seasoning with salt and pepper as needed. These seasonings elevate the flavor of the drippings and stock.
- Serve and Store: Keep the gravy over low heat, stirring occasionally, until ready to serve. Leftover gravy can be stored in the refrigerator for up to a week. To reheat, place it in a saucepan with a touch of water or stock and heat over low, stirring until it reaches the original consistency.
Notes
- Rest the turkey for 30 minutes after cooking to ensure juicy and tender slices.
- Season the gravy to personal preference by gradually adding salt and pepper and tasting as you go.
- Leftover gravy can be enhanced with additional stock or water when reheating, improving its consistency.
- Stirring continuously while making the gravy prevents lumps and helps achieve a smooth texture.
Nutrition
- Serving Size: 6 ounces
- Calories: 380
- Sugar: 2g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 120mg
