Turkey House Breast Recipe

Prep and Season

Remove the turkey breast from the refrigerator 30–60 minutes before cooking to come toward room temperature. Pat dry thoroughly with paper towels. Place skin-side up on a cutting board or in the roasting pan. In a small bowl, combine softened butter, minced garlic, thyme, chopped rosemary (if using), lemon juice, and a pinch of kosher salt and black pepper. Rub the olive oil over the skin and exterior of the breast, then rub the herb-butter mixture under the skin where possible and over the top. Sprinkle remaining salt and pepper evenly over the surface.

Preheat Oven

Preheat the oven to 375°F (190°C). Position a rack in the center of the oven.

Roast

Place the seasoned turkey breast skin-side up in a shallow roasting pan or ovenproof skillet. Pour the chicken or turkey stock into the pan (not over the breast) to keep drippings from burning and to add moisture. Roast uncovered for approximately 18–22 minutes per pound until an instant-read thermometer inserted into the thickest part of the breast (without touching bone) reads 160°F (71°C). For 1 lb, roast about 18–22 minutes, checking temperature at the earlier end of the range.

Rest

Remove the turkey breast from the oven when it reaches 160°F. Tent loosely with foil and let rest for 10–15 minutes. The internal temperature will carry over to about 165°F (74°C) and juices will redistribute, ensuring moist meat.

Make pan sauce (optional)

While the breast rests, place the roasting pan on the stovetop over medium heat. Add the pan drippings and 1/4 cup additional stock (if needed). Scrape up brown bits, simmer 2–3 minutes to concentrate, and adjust seasoning with salt, pepper, and a squeeze more lemon juice if desired. Strain into a small saucepan and keep warm.

Carve and Serve

Slice the turkey breast against the grain into 1/4-inch to 1/2-inch slices. Arrange on a platter, spoon pan sauce or drippings over top, and garnish with chopped parsley.

Serve each plated portion with a drizzle of pan sauce and a sprinkle of chopped parsley. Leftovers can be refrigerated in an airtight container for up to 3–4 days.