Easy Turkey Breast Recipe

Ash Tyrrell

Easy Turkey Breast Recipe

I made this turkey breast on a regular weeknight, and I honestly can't believe how simple it was. The butter rub melts into the meat while it roasts, so every slice comes out juicy and full of flavor.

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Total Time 2 15

Servings: 6

Ingredients Method Notes

Ingredients

1 bone-in turkey breast 3 to 4 lb: Pat it dry first so the rub sticks well.
4 tablespoons unsalted butter softened: Soft butter spreads easily and keeps the meat juicy.
1 tablespoon brown sugar: It adds light sweetness and helps the skin brown.
1 teaspoon salt: Season the meat all the way through.
1 teaspoon black pepper: Freshly ground gives the best flavor.
½ teaspoon smoked paprika: Adds a warm smoky touch and golden color.
½ teaspoon dried oregano: Brings a gentle herby note.
2 garlic cloves minced: Mince them fine so they blend into the butter.
Fresh herbs for serving: Use them at the end for color and freshness.
¼ to ⅔ cup turkey drippings: Strain them well for a smooth deep-flavored gravy.
16 oz chicken or turkey stock: Choose a good-quality stock since it carries the flavor.
3 heaping tablespoons of all-purpose flour: This thickens the gravy so shake it well to avoid lumps.

Method

Heat your oven to 350°F. Set a wire rack on a baking sheet or inside a roasting pan. Take the turkey out of the fridge and let it sit on the counter for 30 minutes. This helps it cook evenly, so the outside doesn't dry out before the center is done.
In a bowl, mix the softened butter, brown sugar, salt, pepper, smoked paprika, oregano, and garlic. Stir until you get a smooth, spreadable paste with no butter lumps. I like to taste a tiny bit of the paste, because it should smell rich and a little smoky.
Set the turkey on the wire rack. Gently loosen the skin with your fingers. Push some of the rub under the skin, then spread the rest all over the outside. Don't rush this step, because the butter is what keeps the meat so moist.
Slide the pan into the oven and roast for about 90 minutes for a 3 to 4 lb breast. Rotate the pan once halfway through so the turkey browns evenly. Check the thickest part with a thermometer, and pull it out when it reads 165°F.
Move the turkey to a cutting board or leave it on the rack for 30 minutes. Don't slice it early, or the juices will run out and the meat will turn dry. Use this time to make the gravy, so everything is ready together.
Pour the pan drippings through a fine mesh sieve into a bowl. This catches the larger bits so your gravy turns out silky and smooth. Keep those drippings, since they hold all the roasted flavor.
Add the stock and flour to a shaker cup and put the lid on tight. Shake hard for at least 30 seconds until the flour is fully dissolved. This step is the secret to a lump-free gravy.
Heat the drippings in a saucepan over medium heat. Slowly whisk in the slurry. Keep stirring and scrape the bottom of the pan often as it simmers. It takes 10 to 20 minutes to thicken, so be patient and keep whisking.
Taste the gravy and add salt and pepper if it needs it. Keep it on low heat and stir often until you are ready to serve. Slice the turkey, pour the gravy over the top, and finish with fresh herbs.

Notes

I always use a meat thermometer. Cooking by the clock alone can mislead you, so trust 165°F.
I rub the butter under the skin as well as on top. It keeps the meat noticeably more tender.
I let the turkey rest for the full 30 minutes. On my first try, I sliced too early and lost a lot of juice.
I rotate the pan once during roasting. My oven has hot spots, and this gave me an even golden color.
I scrape the bottom of the saucepan while the gravy cooks. That's where the flavor sticks.
I give a larger breast extra time. Some home cooks found an 8 lb breast took about 2.5 hours, so check the temperature early and often.
I make the gravy while the turkey rests. It saves time and everything lands on the table hot.