This dish is perfect for a holiday and can also be your new favorite weeknight dinner. The prep is fairly simple and then it’s set in the oven and walk away.
The MEAT: In these photos, I used two 3 lbs turkey skin on breasts. Make sure you pat the bird breast dry. Use a fork to pull up the skin, being careful not to remove the skin entirely. We are going to roast the turkey breast at a low heat of 325 F. for 1 hour and 45 minutes. The smaller the breasts the less the time and conversely, the larger the breast, the longer the time roasting.
The VEGETABLES: Cut up your carrots, celery and onions into large pieces. You don’t want them too small because they will be in the oven very long. This is also better for serving. I also included a sliced orange to the mix for a little sweetness to the drippings (which you will use later in the gravy).
The RUB: I used butter, 2 cloves of minced garlic, brown sugar, paprika, thyme, rosemary, salt and pepper. You can omit the brown sugar if you are sugar free.
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Roasted Turkey Breast
- 4 lbs turkey breast, boneless, skin-on
- 3 large carrots, halved
- 4 celery stalks, halved
- 1 large onion, quartered
- 1 orange, sliced in rounds
- 1/2 cup butter, room temp.
- 1 tbs fresh thyme
- 2 tbs fresh rosemarie
- 2 tbs brown sugar
- 1/2 tsp paprika
- 2 tsp salt
- 1 tsp black pepper
- 1 bay leaves
- 1 tbs butter
- 1 heavy splash white wine
- 1 tbs flour
- Preheat your oven to 325°F. Transfer the vegetables to a large baking dish. Squeeze some orange juice onto the bottom of the pan.
- Remove the net from the turkey breast and discard. Pat the meat dry. Use the back of a spoon to gently lift up the skin – you want to keep the skin attached though (it's what will keep the meat moist and juicy).
- In a small bowl, combine the butter, garlic, brown sugar, herbs, paprika, salt and pepper. Use the spoon to spread most of the butter compound onto the breast under the skin. Place the bay leaves under the breast.
- Bake for 45 minutes then remove the pan from the oven and baste/rub with the remainder of the butter compound. Place back in the oven and bake for another 45 minutes or until the breast registers an internal temperature of 165°F.
- Remove the pan from the oven, cover the meat and let it rest for 15 minutes. While that's happening, make the gravy.
- Transfer your pan liquids/drippings to a measuring glass.
- Melt your butter in a large pan on medium heat. Whisk in a heavy splash of your white wine. Sprinkle with the flour and whisk together for a minute. Slowly pour in the pan drippings while whisking constantly. Increase the heat and bring to a simmer. Cook the gravy until it thickens. Taste and season with salt and pepper if needed.