Easy Roasted Turkey Breast with Perfect-Every-Time Gravy.
This easy roasted turkey breast can be the star of the show on Thanksgiving. It’s also simple enough to make any night of the week! Slathered with a spiced butter rub, it’s roasted to perfection and served with the best gravy ever.
It’s the official howsweeteats Thanksgiving kickoff!!
This is my favorite month of the year. Thanksgiving is my favorite holiday and I pride myself on being ridiculously prepared! We’re talking great tried and true recipes, a beautiful table set up, little favors for guests, desserts and more. The whole shebang!
I love eating the meal and preparing the meal. I don’t even mind cleaning up from the meal.
Because I’ve been doing this for so long, I don’t find Thanksgiving to be stressful. It’s an incredible added bonus of my job this time of year. There have been many days where I’ve made and photographed 15 recipes at one time (hello, cookbook shoots!). So making a Thanksgiving dinner for loved ones is enjoyable for me – I find it relaxing and fun. Plus, I know most of the recipes by heart.
When I make Thanksgiving dinner for my family, I rarely stray from the traditional meal. That is what we all want and crave: classic, traditional dishes. Over the years I’ve shared a slew of recipes that have modern twists, and this year I’ll do the same. I like to look at these as my “friendsgiving” dishes. I make them if we’re going to a special friendsgiving, or if I really want to introduce everyone to one dish. Just one!
The thing that almost always remains the same is my turkey. You just can’t beat the butter and herb roasted turkey (originally based on Martha Stewart’s recipe) – crispy skin, juicy, tender turkey and meat that is flavorful and never dry.
However! Turkey is not my favorite part of the meal. For me, it’s all about the side dishes. The incredible potatoes, vegetables, breads and more – the things that we really only get to enjoy once a year.
P.S. why do we do that?! I always say I’ll make stuffing more often, and I never do.
My mom makes a turkey breast a few times a year – and she always has. I think it’s mostly because she loves to make hot turkey sandwiches smothered in gravy, but it’s also a great, easy way to get turkey on Thanksgiving.
To make this roasted turkey breast, I mix spiced with softened butter and then rub it all over the turkey.
Next, I set it on a wire rack on a baking sheet and bake it for around 90 minutes or so, if it’s a three to four pound turkey.
It’s EASY. It’s simple – it doesn’t take all day. The bird won’t take 72 crazy hours to thaw, it will actually fit in your fridge, and you won’t waste a ton of turkey come a few days later.
It’s the perfect start to the most famous meal of the year!
Easy Roasted Turkey Breast with Perfect-Every-Time Gravy
Roasted Turkey Breast
- drippings from the turkey - anywhere from ¼ cup to ⅔ cup
- 16 ounces chicken or turkey stock
- 3 heaping tablespoons all-purpose flour
- Preheat the oven to 350 degrees F. Place a wire rack on a baking sheet or inside a roasting pan.
- Let the turkey sit at room temperature for 30 minutes. In a bowl, mixture together the butter, brown sugar, salt, pepper, smoked paprika, oregano and garlic. You want it to be totally combined and like a spreadable paste.
- Place the turkey breast on the rack. Rub the butter mixture all over the turkey breast, lifting some of the skin (gently!) and getting it underneath if you can.
- Roast the turkey breast for about 90 minutes, rotating the pan once during cook time. You want the internal temperature to read 165 degrees F. Remove the turkey and let it rest for 30 minutes before slicing. I often use the rest time to make the gravy.
- To make the gravy, pour the drippings from the turkey through a fine mesh sieve into a bowl. I like to strain out any of the larger bits before whisking them into the gravy.
- Heat the drippings in a saucepan over medium heat. In a shaker cup, shake the stock and flour together for at least 30 seconds to make a slurry, until it is fully combined.
- Pour the slurry into the drippings in the pan, whisking the entire time. Continue to whisk to avoid any lumps and stir until the gravy has thickened, anywhere from 10 to 20 minutes. Make sure you are scraping the bottom of the pan! Stirring is key - I have stood and stirred gravy for 20 to 30 minutes at a time!
- Taste the gravy and season it with salt and pepper to your liking. Salt and pepper make all the difference here. The drippings and stock add flavor, but the salt is what brings the flavor out.
- Keep the gravy over low heat, stirring often, for serving.I store extra gravy in the fridge for about a week. To reheat it,I place it in a saucepan (it will look rather gross) and add a touch of water or stock. I heat it over low heat, stirring occasionally, until it’s back to its original consistency. Like soups and sauces, it often tastes better the next day!