Roasted Turkey Breast
These roasted turkey breast are perfect for a Thanksgiving meal with family and firends but you can also quickjlycook them up for a weeknight meal.
Ingredients
- 4-6 pound turkey breast skin on, bone in or boneless
- 2.5 tablespoons salt
- 2 teaspoons dried thyme
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 150 g unsalted butter softened
- 1 1/4 teaspoons salt
- 1/2 teaspoon black pepper
- 2 cups unsalted chicken stock or vegetable stock
Instructions
- Dry Brine (optional): If desired, pat the turkey breast dry and rub the dry brine mixture all over, inside and out. Wrap and refrigerate for 24-48 hours.
- Remove the turkey breast from the fridge at least an hour before roasting. Pat dry and sprinkle with kosher salt.
- Combine butter, salt, and pepper to form a paste.
- Loosen the skin and spread the herb butter underneath. Rub the remaining butter on the skin.
- Preheat oven to 300°F/150°C. Place a wire rack over a foil-lined quarter sheet pan. Pour stock into the pan. Place the turkey breast on the rack, skin side up. Cover with foil and roast.
- Check the turkey and pan drippings at 60 minutes. Add more stock if needed.
- Check the internal temperature every 10 minutes after 1.5 hours. Remove from the oven when it reaches 160°F.
- Cover the turkey breast with foil and let it rest for at least 20 minutes before carving.
Notes
Gravy (optional):
3 tablespoons flour
3 tablespoons butter
Leftover turkey roast jus
2 cups turkey or chicken stock
Salt and pepper to taste