Roasted Turkey Breast Recipe

Prepare oven and turkey

Preheat the oven to 375°F (190°C). Pat the turkey breast dry with paper towels, loosening the skin gently with your fingers to create a pocket but keeping the skin intact.

Make herb butter

In a small bowl, combine the softened butter, chopped rosemary, chopped thyme, minced garlic, lemon zest, kosher salt, and freshly ground black pepper. Mix until well blended.

Season and roast

Rub the turkey breast all over with olive oil. Gently spread half of the herb butter under the skin over the meat and rub the remaining butter over the outside of the skin. Place the lemon halves in the roasting pan next to the turkey. Pour 1 cup low-sodium chicken stock and white wine (if using) into the bottom of the roasting pan. Roast uncovered on a rack set in the pan on the center oven rack.

Roasting time and basting

Roast until an instant-read thermometer inserted into the thickest part of the breast (without touching bone) reads 160°F (71°C). For a 4-lb bone-in breast, roast about 1 hour 20 minutes to 1 hour 40 minutes. Baste with pan juices every 20–25 minutes. If the skin begins to darken too quickly, tent loosely with foil.

Resting

When temperature reaches 160°F, remove the turkey from the oven and transfer to a cutting board. Tent loosely with foil and let rest for 15–20 minutes; carryover will bring the internal temp to 165°F and juices will redistribute.

Cook potatoes

While the turkey roasts, place peeled, cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender, 15–20 minutes.

Mash and finish

Drain the potatoes well and return them to the pot. Add 6 tbsp butter and warm milk. Mash with a potato masher or hand mixer until smooth and creamy. Season with 1 tsp black pepper and adjust salt to taste. Keep warm until serving.

Collect drippings

When the turkey is removed to rest, pour the pan drippings through a fine-mesh strainer into a heatproof bowl or fat separator. Skim off excess fat, reserving about 1–2 tbsp of fat in the roasting pan for gravy.

Make roux

Place the roasting pan (or a medium saucepan) over medium heat. Add 3 tbsp flour to the reserved fat and whisk continuously to form a smooth roux, cooking 2–3 minutes until lightly golden.

Finish gravy

Slowly whisk in 2 cups chicken stock and 1 cup strained pan juices. Bring to a simmer and cook until thickened, 4–6 minutes. Season with 1 tsp salt and 1/2 tsp black pepper; taste and adjust. Keep warm until serving.

Steam or sauté

About 15 minutes before the turkey is done, bring a medium pot of water to a boil for steaming, or heat a large skillet over medium heat. If steaming: add carrots and steam 6–8 minutes, then add green beans and steam 4–6 more minutes until crisp-tender. If sautéing: melt 2 tbsp butter in the skillet, add carrots and sauté 6–8 minutes, then add green beans and cook 4–6 more minutes until tender-crisp.

Season

Season vegetables with 1/2 tsp salt and 1/4 tsp black pepper. Toss and keep warm until plating.

Warm rolls

Warm store-bought or prepared dinner rolls in a 350°F (175°C) oven for 5–8 minutes, or until heated through. Brush with melted butter before serving.

Slice the rested turkey breast across the grain into 1/4- to 1/2-inch slices. Plate each portion with a generous scoop of mashed potatoes, a portion of vegetables, a warm dinner roll, and spoon turkey gravy over the turkey and potatoes.