Roasted Turkey Breast Recipe

Prep and brine (optional)

If time allows, dry brine the turkey breast by patting it dry and sprinkling 1 tsp kosher salt evenly over the surface, then refrigerate uncovered for 4–12 hours. If skipping, proceed to seasoning.

Remove the turkey breast from the refrigerator 30–45 minutes before roasting to come closer to room temperature.

Preheat the oven to 425°F (220°C). Position a rack in the center of the oven.

In a small bowl, mash the unsalted butter with the olive oil, minced garlic, chopped thyme, chopped rosemary, 2 tsp kosher salt and 1 tsp black pepper until well combined. Zest the lemon and mix the zest into the butter, then cut the lemon in half and reserve.

Gently loosen the skin from the turkey breast with your fingers, creating pockets without tearing the skin. Spread about two-thirds of the herbed butter directly under the skin in an even layer over the meat. Rub the remaining butter over the skin surface. Tuck the lemon halves and any leftover herbs beside the breast in the roasting pan for aromatics.

Place the turkey breast skin-side up on a rack set in a roasting pan. Scatter the quartered onion, carrot pieces and celery around the breast in the pan to flavor drippings.

Pour 1 cup of chicken or turkey stock into the bottom of the pan. Add the optional 1 tbs white wine if using.

Roast uncovered at 425°F (220°C) for 20 minutes to brown the skin and set the butter.

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 4 lb boneless breast this will take about 45–60 minutes more; total roasting time ~65–80 minutes. Baste once or twice with pan juices during roasting if desired.

When the thermometer reaches 160°F (71°C), remove the turkey breast from the oven and transfer to a cutting board. Tent loosely with foil and let rest 15–20 minutes; carryover will bring the internal temp to 165°F (74°C). Reserve the pan drippings and roasted aromatics for the gravy.

While the turkey rests, prepare the giblets: place the giblet set (neck, heart, gizzard) in a small saucepan with 2 cups water and a pinch of salt. Simmer gently for 45 minutes to 1 hour until tender. If using liver, add it only during the last 10–15 minutes of simmering to avoid bitterness. Reserve the cooking liquid by straining and set aside.

Remove the giblets and finely chop the heart, gizzard and any meat from the neck. If included, chop the liver finely and set aside.

Pour the pan drippings from the roasting pan into a fat separator or a heatproof measuring cup. Skim off and reserve about 3 tbsp fat; pour off the remaining juices into a bowl to use for flavor or combine with the strained giblet cooking liquid to equal about 2 cups of stock for the gravy. If needed, add additional stock to reach 2 cups.

In a medium saucepan over medium heat, melt 3 tbsp unsalted butter. Add the chopped giblets and sauté 2–3 minutes to warm and develop flavor.

Whisk in the 3 tbsp all-purpose flour to the butter and giblets to make a roux. Cook, whisking constantly, for 1–2 minutes until the raw flour smell is gone and the roux is lightly golden.

Gradually whisk in the 2 cups reserved stock (pan juices + giblet cooking liquid), a half-cup at a time, smoothing lumps as you go. Bring to a gentle simmer and cook 4–6 minutes until the gravy thickens.

Stir in the chopped parsley, sage, 1 tsp salt and 1 tsp black pepper. Taste and adjust seasoning. For a silkier, richer gravy, stir in 2 tbsp heavy cream (optional). If too thick, thin with additional stock or water 1–2 tbsp at a time to reach desired consistency.

Strain the gravy through a fine-mesh sieve into a warm serving vessel if you prefer a smooth gravy; press gently on solids to extract flavor. Keep warm until serving.