Categorized:

  • Main Dish
  • Poultry
  • Thanksgiving

Tagged:

  • butter
  • carrots
  • celery
  • garlic
  • rosemary
  • sage
  • thyme
  • turkey
  • yellow onion
Roast Turkey Breast - 1

Roast Turkey Breast

Ingredients

  • 6 lb. bone-in skin-on turkey breast, fresh or frozen and fully thawed*
  • 1/2 cup unsalted butter, softened
  • 1 Tbsp minced garlic (3 cloves)
  • 1 Tbsp minced fresh thyme
  • 1 Tbsp minced fresh rosemary
  • 1 Tbsp minced fresh sage or parsley
  • Salt and freshly ground black pepper
  • 1 large yellow onion, peeled and cut into chunks
  • 1 large carrot, peeled and cut into chunks
  • 2 celery ribs, cut into chunks

Gravy

  • 1/3 cup purpose flour
  • 3 cups low-sodium chicken broth, preferably homemade, plus more to thin as desired

Instructions

  • Preheat oven to 325 degrees. Move oven rack one level below center.
  • Carefully separate skin from breast using a large spoon or the handle of a wooden spoon, while leaving outer edges if skin intact (so butter doesn’t just seep out).
  • In a mixing bowl stir together butter, garlic, thyme, rosemary, sage and season with some salt and pepper.
  • Dab chicken dry with paper towels. Rub about half of the butter mixture all over underneath the skin then remaining half over.
  • Season all over with salt and pepper.
  • Add onion, carrot and celery to a medium roasting pan. Place a roasting rack over veggies if you have one (otherwise you can just place turkey directly over vegetables).
  • Place turkey skin side up on rack. Roast in preheated oven until center or thickest portion registers 165 on an instant read thermometer, about 2 to 2 1/4 hours.
  • Let turkey rest on a carving board tented with foil for about 10 minutes before carving.
  • For the gravy, discard veggies then pour drippings into a fat separator or liquid measuring cup. Measure out 1/3 cup of the fat drippings.
  • Heat fat drippings in saucepan over medium heat. Add flour and cook, stirring constantly 1 minute. While whisking pour in broth an any remaining turkey broth drippings.
  • Let cook, whisk constantly, until mixture thickens. Season with salt and pepper to taste as needed, thin with more chicken broth as desired.

Notes

  • *For this size of turkey breast plan on about 1 1/2 to 2 days to thaw (36 to 48 hours) in the fridge. Never cook frozen.
  • If you find skin is over-browning near the end of baking then just loosely tent with aluminum foil.

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