Roasted Turkey Breast Recipe

If time allows, brine the turkey breast to keep it juicy: in a large pot bring 2 cups of the water to a simmer and stir in the kosher salt and brown sugar until dissolved. Remove from heat, add remaining 4 cups cold water to cool the brine, then add peppercorns, bay leaves, thyme and rosemary. Submerge the turkey breast in the brine, refrigerate for 4–8 hours (no more than 12). If short on time, skip brine and proceed to seasoning step.

Remove the turkey from the brine, rinse briefly under cold water and pat very dry with paper towels. Let sit at room temperature 30 minutes before roasting to ensure even cooking.

Preheat the oven to 425°F (220°C).

In a small bowl, combine softened butter, olive oil, minced garlic, lemon zest, chopped thyme, chopped rosemary, 1 tsp salt and 1 tsp freshly ground black pepper to form a herb butter.

Gently loosen the skin over the breast meat with your fingers, creating pockets without tearing. Spread about two-thirds of the herb butter directly onto the meat under the skin. Rub the remaining herb butter over the outside of the skin to evenly coat.

Place the turkey breast skin-side up on a rack set in a shallow roasting pan. Tuck any loose skin neatly; arrange any remaining fresh sprigs of thyme and rosemary in the cavity or alongside the breast. Pour 1 cup stock (and optional 1/2 cup wine) into the roasting pan around — not over — the breast to keep drippings from burning.

Roast at 425°F (220°C) for 20 minutes to develop color and crisp the skin.

Reduce oven temperature to 350°F (175°C). Continue roasting until an instant-read thermometer inserted into the thickest part of the breast (not touching bone) reads 160°F (71°C). For a 2.5–3.5 lb breast this typically takes 45–60 more minutes; check after 40 minutes. Baste the breast with pan juices every 20 minutes to keep the surface moist.

When thermometer reaches 160°F (71°C), remove the turkey from the oven and tent loosely with aluminum foil. Let rest for 15–20 minutes. Carryover cooking will raise the internal temperature to 165°F (74°C) and juices will redistribute, making slicing easier and juicier.

While the turkey rests, pour the pan drippings through a fine-mesh strainer into a measuring cup or fat separator. Skim off excess fat if desired, reserving about 2 tablespoons of fat for the gravy (or use butter). You should have roughly 1 to 1 1/2 cups of flavorful liquid including stock; add additional stock if needed to equal about 1 cup of liquid plus drippings.

Make Roux and Finish Gravy

In a medium saucepan, melt 2 tablespoons unsalted butter over medium heat. Whisk in 2 tablespoons all-purpose flour and cook, whisking constantly, for 1–2 minutes until the mixture is golden and smells nutty (this removes raw flour taste). Slowly whisk in the reserved pan liquid and 1 cup chicken/turkey stock, smoothing out any lumps. Bring to a simmer; the gravy will thicken in 2–4 minutes. If too thick, whisk in up to 1/4–1/2 cup cold water to reach desired consistency. Season to taste with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Keep warm until serving.

Transfer the rested turkey breast to a cutting board. Using a sharp slicing knife, cut against the grain into 1/4-inch to 1/2-inch slices. Arrange on a warm platter.

Serve slices with hot gravy on the side or lightly ladled over the slices. Leftover gravy can be refrigerated for up to 3 days.