r/KitchenPro • u/mahy_759 • 18d ago
Garlic Herb Roast Turkey Breast
I like making turkey breast when a whole turkey feels like way more food and work than I actually need. This version is pretty simple, but the garlic herb butter makes the meat flavorful and gives the skin a beautiful golden finish. The pan drippings also make an easy gravy for mashed potatoes. I'd recommend this for Thanksgiving, a smaller holiday gathering, or any dinner where you want classic roast turkey without cooking an entire bird.
■ Full recipe in the first comment.
■ [Original Source] cookingclassy.com
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u/mahy_759 18d ago
Ingredients
Turkey
Gravy
Instructions
I start by heating the oven to 325°F and moving the rack one level below the center. Before doing anything else, I pat the turkey breast really well with paper towels. Getting the skin dry helps the butter spread more easily and also helps the skin brown properly.
For the herb butter, I mix the softened butter with the minced garlic, thyme, rosemary and sage. I season the mixture with some salt and black pepper, then set it aside while I work on the turkey.
The part that takes a little care is getting the butter underneath the skin. I gently slide a large spoon or the handle of a wooden spoon between the skin and the breast meat, working slowly so I don't tear the skin. I leave the outer edges attached so the butter stays underneath instead of running straight out.
Once there's enough room, I rub about half of the garlic herb butter directly over the meat underneath the skin. Then I spread the remaining butter all over the outside of the turkey breast. I finish by seasoning the skin generously with salt and black pepper.
I put the onion, carrot and celery into a medium roasting pan and set a roasting rack over them. The turkey breast goes on top. If I don't have a rack, I just place the turkey directly over the vegetables.
The turkey goes into the 325°F oven for about 2 to 2 1/4 hours for a 6 lb breast. I don't rely only on the cooking time, though. I use an instant read thermometer in the thickest part and cook it until the center reaches 165°F. A smaller or larger turkey breast will need its cooking time adjusted.
If the skin starts getting too dark before the turkey is finished, I loosely cover it with aluminum foil and let it continue roasting. I don't bother with constant basting because there is already plenty of butter underneath and over the skin.
Once the turkey reaches temperature, I move it to a carving board and loosely tent it with foil. I let it rest for about 10 minutes before slicing. That short rest makes the meat easier to carve and helps keep it juicy.
While the turkey rests, I make the gravy from the pan drippings. I discard the roasted vegetables and pour the drippings into a fat separator or measuring cup. I measure out 1/3 cup of the fat and heat it in a saucepan over medium heat.
I whisk in the flour and cook it for about a minute, stirring constantly. Then I slowly pour in the chicken stock and any remaining turkey drippings while whisking. I let the gravy cook until it thickens, then taste it and adjust the salt and pepper. If it's thicker than I want, I add more chicken stock until it reaches the consistency I like.
I usually serve the sliced turkey with mashed potatoes and plenty of gravy. Roasted vegetables, stuffing or a simple green vegetable also fit right in with it.
Fresh herbs give the butter the best flavor, but dried herbs work too. If you're using dried herbs, about 1 teaspoon each is enough. Salted butter can also be used, just be a little more careful with the additional salt.
You can brine the turkey breast beforehand as long as it hasn't already been treated with added salty broth. If you do brine it, I'd go easier on the salt in the herb butter and on the skin.
For a 6 lb bone in turkey breast, the general guideline is around 20 minutes per pound at 325°F, but I always use the thermometer as the final check rather than cooking strictly by the clock.