Description
This Roasted Turkey Breast recipe delivers a juicy, flavorful centerpiece perfect for family gatherings or holiday meals. Infused with a fragrant garlic herb butter and roasted to golden perfection, the turkey breast is moist inside with a crisp, savory skin. Served with a luscious pan juice sauce made from white wine and chicken broth, this dish is both elegant and comforting.
Ingredients
Scale
Turkey and Butter Mixture
- 5-7 lbs skin-on turkey breast (boneless or bone-in; natural and un-brined)
- 16 tbsp unsalted butter (room temperature; 2 sticks)
- 20 cloves garlic (minced; about 2 heads)
- 1 tbsp Dijon mustard
- 1 tbsp chopped fresh rosemary leaves
- 2 tsp chopped fresh sage leaves
- 2 tsp chopped fresh thyme leaves
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 lemon (juiced and zested)
Roasting and Sauce
- 4 heads garlic (2 heads halved for roasting pan)
- ½ cup dry white wine
- 1 cup low-sodium chicken broth
Instructions
- Preheat and Prepare Pan: Preheat the oven to 325°F. Line a large roasting pan with foil and spray both sides of a wire rack with nonstick spray. Place the wire rack over the pan.
- Dry the Turkey: Pat the turkey breast dry inside and out using paper towels. Place it skin side up on the wire rack.
- Prepare Garlic: Mince 20 garlic cloves (about 2 heads) and cut the remaining 2 heads of garlic in half for roasting.
- Make Garlic Herb Butter: In a small bowl, combine the softened butter, minced garlic, Dijon mustard, chopped rosemary, sage, thyme, kosher salt, black pepper, lemon juice, and lemon zest. Mix well.
- Loosen Skin: Gently loosen the skin from the meat of the turkey breast with your fingers, being careful not to tear it.
- Apply Butter Mixture: Spread half of the garlic herb butter underneath the skin directly onto the meat on each side of the breasts. Use the remaining butter to evenly coat the outer skin.
- Secure the Skin: Use 2-3 toothpicks per half of the breast to pin the skin back in place. This prevents excessive shrinking during roasting.
- Add Liquids and Garlic to Pan: Pour the white wine and chicken broth into the bottom of the roasting pan. Place the garlic halves into the pan for added flavor.
- Roast the Turkey: Roast in the preheated oven for 1½ to 2 hours, or until an instant-read thermometer inserted into the thickest part of the breast reads 162°F-163°F. If the skin browns too quickly, tent with foil. If not crispy enough, broil for 2–3 minutes at the end, watching carefully.
- Rest the Turkey: Remove from oven and tent the turkey with foil. Let it rest for 15 minutes to allow juices to redistribute.
- Serve: Taste and season the pan juices as needed. Slice the turkey and serve with the pan juices drizzled over or on the side.
Notes
- Using toothpicks to secure the skin prevents it from shrinking away from the meat and helps retain moisture.
- Resting the turkey after roasting is crucial to keep it juicy and tender.
- Broiling for a few minutes at the end crisps the skin nicely but watch carefully to avoid burning.
- This recipe works with both boneless or bone-in turkey breasts.
- Leftover pan juices make a flavorful sauce and can be strained if desired.
