Here’s everything you love about a classic turkey centerpiece scaled down. Roasting just a breast means the turkey cooks more quickly and evenly than a whole bird, is more likely to stay uniformly juicy and gives you wonderful white meat for easy slicing. Serve it with a delicious, speedy gravy made from the pan juices.
| Level: | Easy |
| Total: | 2 hr 55 min |
| Active: | 20 min |
| Yield: | 6 servings |
Ingredients
- One 6-pound fresh turkey breast, on the bone, patted dry
- 2 tablespoons unsalted butter, softened
- Kosher salt and freshly ground black pepper
- 1 stalk celery, cut into 2-inch pieces
- 1 small carrot, peeled and cut into 2-inch pieces
- 2 small onions, peeled and quartered
- 3 cups turkey or chicken broth, homemade or low-sodium store-bought
- 1/4 cup unbleached all-purpose flour
Instructions
- Preheat the oven to 325 degrees F.
- Rub the turkey all over with the butter, including the cavity of the breast. Season generously with salt and pepper. Scatter the vegetables on the bottom of a roasting pan just large enough to hold the turkey. Set the turkey breast-side up in the pan. Roast until an instant-read thermometer inserted into the thickest part of the roast registers 160 degrees F, 2 to 2 1/2 hours.
- Transfer the turkey to a cutting board and tent loosely with foil for 30 minutes. (The breast temperature will continue to rise to 170 degrees F as it rests.)
- Pour any pan drippings into a fat separator or small bowl. Reserve 3 tablespoons of the fat; discard the rest or the fat. Add the pan juices to the broth. Add the reserved fat to the roasting pan and place on a burner over medium-high heat. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir in the flour and cook for 2 minutes, stirring constantly. Whisk in the broth and continue to stir. Bring to a boil and cook until thickened, about 3 minutes. Strain the gravy, discarding the vegetables, and season with salt and pepper to taste.
- Carve the breast and serve with the gravy.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 756 |
| Total Fat | 34 g |
| Saturated Fat | 11 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 94 g |
| Cholesterol | 279 mg |
| Sodium | 1450 mg |
Reviews
I did not make this, but, t is very similar to turkey I have made in the past. If you are cooking a whole turkey you should cook breast down and breast up for last 45 minutes. The bottom of turkey is where that has fat, that keeps meat moist. I make a foil tent to put over turkey and remove when I turn turkey. Allow 20-25 minutes per pound. Cook at 350 F.
I use oil oil and lightly sprinkle Larry’s salt.
Followed this recipe for thanksgiving and my turkey breast was cooked perfectly and was nice and juicy. Simple, easy, tasty! This was the first time I ever cooked a turkey breast, and my guests were impressed.
Perfect! My father would be so proud of me for making a holiday dinner to share with friends. Plus It turned out beautifully! Easy and Sooooo tasty!
Worked PERFECTLY for my 8.3 lb bone-in turkey breast. 12/10.
Absolutely AWESOME! Simple, delicious, and juicy. Highly recommended!
Haven’t made this but, will. What cracks me up is we are roasting a turkey breast and directions say to put it in the pan breast side up! HUH????
Best Turkey Breast recipe. The meat is sooooo tender and juicy. Followed recipe to the T. Making a second time tomorrow, can’t wait yum!!!
Tender, juicey, and easy.
In the oven, smells great!
A turkey breast is a lot easier to cook than a whole turkey . Don’t use chicken broth or the gravy will taste like chicken gravy, not turkey gravy. Made that mistake. Brushing oil on the turkey will make the skin crisper than butter will.