Turkey Breast Recipe

Prep and season

Remove the turkey breast from the refrigerator 30–60 minutes before roasting to come toward room temperature. Pat the skin and cavity dry with paper towels. Sprinkle kosher salt evenly over the skin and underside (about 1.5 tablespoons total) and then grind 1 teaspoon black pepper over the skin.

Tie (optional)

If the breast is uneven in thickness, use kitchen twine to tie it into a uniform shape for even cooking. Tuck any loose skin under to keep the breast compact.

Make the herb butter

In a small bowl, combine the 6 tablespoons softened butter, minced rosemary, thyme, sage (1 tablespoon each), minced garlic (3 cloves), lemon zest (1 tablespoon), and 1 tablespoon olive oil. Mix thoroughly until smooth and the herbs and garlic are evenly distributed.

Apply the butter

Gently loosen the turkey skin over the breast meat by sliding your fingers between skin and meat, being careful not to tear the skin. Spread about two-thirds of the herb-butter mixture directly onto the breast meat under the skin. Spread the remaining butter over the top of the skin to help brown and flavor the exterior.

Arrange aromatics

Preheat the oven to 375°F (190°C). Place the quartered onion, carrot pieces, and celery pieces in a roasting pan to form a bed; drizzle them with a little olive oil if the pan is dry. Pour 1 cup of chicken or turkey stock into the pan and add 1/2 cup white wine if using. This creates steam and flavorful pan juices.

Roast

Set the buttered turkey breast, skin-side up, on top of the aromatics. Insert a probe thermometer into the thickest part of the breast without touching bone. Roast in the preheated oven at 375°F (190°C). Estimate roasting time at about 20 minutes per pound — for a 3 lb breast plan on approximately 60 minutes — but rely on internal temperature rather than time alone. Roast until the internal temperature reaches 160°F (71°C).

Rest and finish

When the thermometer reads 160°F (71°C), remove the turkey breast from the oven and tent loosely with foil. Let rest 15–20 minutes; during this time the internal temperature will rise to the safe serving temperature of about 165°F (74°C) and juices will redistribute. Strain pan juices if desired. Carve the breast against the grain in thin slices and spoon pan juices over the slices. Garnish with chopped parsley to taste.

Use the reserved pan juices to make a quick gravy: skim fat, deglaze the pan with a splash more stock or wine if needed, and simmer with a cornstarch slurry or roux until slightly thickened. Season to taste with salt and pepper and strain before serving.