Perfect Roast Turkey Breast
This Perfect Roast Turkey Breast is for those who prefer white meat or for a smaller family gathering. The turkey breast is dry-brined, stuffed and brushed with butter before roasting.
Servings 12
Calories 114kcal
Ingredients
- 1 7 - 9 lb bone-in, skin on turkey breast
- 1/3 cup kosher salt
- 1 tsp kosher salt
- 1 tbsp sugar
- 1 tsp black pepper
- 1/2 yellow onion
- 1 lemon
- 1/2 head garlic
- 1 bunch fresh thyme
- 13 tbsp unsalted butter divided
- 5 tbsp all-purpose flour
- 6 cups turkey (or chicken) broth
- salt and pepper to taste
Instructions
- Rinse the turkey breast with cold water and dry with paper towels. Place in a disposable foil pan, breast side up. Mix together 1/3 cup of salt, 1 tablespoon of sugar and one teaspoon of pepper. Sprinkle the inside and outside of the turkey breast thoroughly with the mixture. Place the turkey breast, uncovered, in the refrigerator overnight.
- Remove the turkey breast from the refrigerator and let rest for about an hour. Rinse well with cold water and dry thoroughly with paper towels. Place half onion, half lemon, half head of garlic and a bunch of fresh thyme into the cavity of the turkey breast. Tie with twine to keep the aromatics in place.
- Put the turkey, breast side up, on a rack in a roasting pan. Prop up with foil if necessary.
- Pour 4 cups of the turkey stock into the bottom of the roasting pan.
- Melt 8 tablespoons (1 stick) of butter on stove top or in microwave. Add the zest and juice of the other half of the lemon and 1 tablespoon of chopped, fresh thyme leaves to the melted butter.
- Brush the entire outside of the turkey breast with the melted butter mixture. Sprinkle the turkey breast with about one teaspoon of salt.
- Roast the turkey to start at 450 degrees for 30 minutes. Reduce the oven temperature (without opening the door) to 350 degrees and roast for an additional hour.
- Remove the turkey breast and baste. Return the turkey to the oven and roast at 350 degrees for an additional 30 - 60 minutes, or until a meat thermometer reads 165 degrees F at the thickest part of the breast.
- Remove the turkey breast to a sheet pan and tent with foil until ready to serve.
- Meanwhile, strain and separate the fat from the broth in the bottom of the roasting pan. This should yield about 3 cups of broth.
- Add the canned stock to equal 4 cups. In a large sauce pan, heat the remaining 5 tablespoons of butter over medium high heat. Whisk in the flour and cook, stirring constantly for about 2 minutes.
- Whisk in the turkey broth and continue whisking until the gravy is simmering and thickens. Add salt and pepper to taste.
- Carve the turkey breast using a serrated knife and place on a platter topped with gravy and additional fresh thyme.
Nutrition
Calories: 114kcal