With Turkey Breast Recipe

Prepare and dry-brine the turkey breast

Pat the turkey breast dry with paper towels. Mix 2 tbs kosher salt, 1 tsp black pepper, 1 tsp garlic powder and 1 tsp smoked paprika in a small bowl. Rub the turkey all over with 2 tbs olive oil, then evenly massage the dry-brine mixture under and over the skin and on the meat. Place breast on a rack set over a tray or plate and refrigerate, uncovered, for at least 8 hours or overnight. This concentrates flavor and promotes crispy skin.

Bring to room temperature before roasting

Remove the turkey breast from the refrigerator 30–60 minutes before roasting so it comes closer to room temperature; this helps cook it evenly.

Make the herb butter

In a bowl, combine 6 tbs softened butter, chopped parsley, thyme, rosemary, lemon zest, minced garlic, 1/2 tsp salt and 1/4 tsp black pepper. Mix until fully incorporated and smooth. Reserve about 1 tbs of the butter for finishing the sauce (if making).

Loosen skin and spread butter

Use your fingers to gently separate the skin from the meat across the breast without tearing it. Push several tablespoons of the herb butter under the skin and spread it evenly over the meat. Rub remaining butter over the skin. If skin is already salted heavily from the dry brine, be mindful of added salt in the butter.

Prepare vegetables

Preheat oven to 425°F (220°C). Toss the quartered onion, carrot pieces, celery and smashed garlic with 1 tbs olive oil and a pinch of salt and pepper. Spread in an even layer in the bottom of a roasting pan or a rimmed baking sheet. Add the bay leaf.

Set turkey on vegetables

Place the prepared turkey breast, skin-side up, on a rack set over the vegetables or directly on top of the vegetables. The vegetables will flavor drippings and prevent the breast from sitting in rendered fat.

Roast the turkey breast

Insert an instant-read thermometer into the thickest part of the breast, not touching bone. Roast at 425°F (220°C) for 20 minutes to jump-start browning. Reduce oven temperature to 350°F (175°C) and continue roasting until the thermometer reads 160°F (71°C) — usually another 30–45 minutes for a 3–4 lb breast, depending on oven and exact size. Tent loosely with foil if the skin is browning too quickly.

Rest

Remove the turkey breast from the oven when it reaches 160°F (71°C). Transfer to a cutting board and tent with foil. Let rest 15–20 minutes; carryover cooking will raise the internal temperature to the safe final temperature of about 165°F (74°C) and juices will redistribute.

Deglaze pan

While the turkey rests, place the roasting pan over medium heat on the stovetop (if using an ovenproof pan) or transfer pan juices and vegetables to a sauté pan. Add 1/2 cup white wine and scrape up browned bits with a wooden spoon. Reduce by half, about 2–3 minutes.

Make the sauce

Add 1–2 cups stock and thyme sprigs, bring to a simmer. Whisk 1 tbs flour into 2–3 tbs of the hot pan liquid (or make a slurry with cold water) to thicken, or sprinkle the flour into the pan and whisk thoroughly to avoid lumps. Simmer 3–5 minutes until slightly thickened. Remove thyme sprigs and strain the sauce through a fine mesh sieve into a small saucepan, pressing on solids to extract flavor.

Finish the sauce

Swim in the reserved 1 tbs cold butter and season to taste with salt and pepper. Keep warm until serving.

Carve the breast

Slice the rested turkey breast against the grain into 1/4–1/2-inch slices. If skin is attached, serve with skin for crisp texture. Arrange slices on a warmed platter.

Serve

Serve the sliced turkey with the pan sauce warmed alongside and roasted vegetables from the pan. Leftovers keep well refrigerated for 3–4 days.