Garlic Rosemary Roast Turkey Breast
Turkey isn't just for the holidays. Whip up a juicy, tender roast turkey breast flavored with garlic and rosemary all year long.
Ingredients
- 2 white onions sliced
- 5-6 lb bone-in turkey breast defrosted
- 12 tbsp unsalted butter 1½ sticks, softened
- 4 cloves garlic minced
- 2 tbsp fresh rosemary minced +2-3 sprigs
- 1 tbsp fresh thyme +2-3 sprigs
- 1 tbsp lemon juice
- ½ tbsp lemon zest
- 2 tsp dried oregano
- 2½ tsp salt
- 1½ tsp fresh black pepper
- 1½ cup chicken stock
Gravy
- 2 tbsp melted butter
- 2 tbsp all purpose flour
- 1½ cup pan drippings
- salt and pepper to taste
Instructions
- Preheat the oven to 325°
- Place sliced onions in the bottom of a medium sized roasting pan. Scatter additional rosemary and thyme sprigs over the onions.
- Pat the turkey breast dry and place on top of the onions and herbs.
- In a bowl, combine butter, garlic, minced rosemary and thyme, oregano, lemon juice and zest, and salt and pepper. Loosen the skin from the meat and push ⅓ of the butter underneath the skin. Smear the rest on the outside of the breast.
- Pour the stock into the bottom of the pan to allow steam and prevent burning
- Roast the breast for 1½-2 hours, depending on the weight. Insert a meat thermometer into the thickest part of the breast. It is done cooking when the internal temperature reaches 163-165 (it will reach a final temp of about 170 after resting).
- If the skin darkens to quickly, loosely tent the pan with foil
- Allow the breast to rest for 15 minutes before slicing.
Gravy
- While the turkey is is resting, melt butter in a saucepan. Add flour and whisk.
- Carefully pour in 1½cups of the liquid from the bottom of the roasting pan (subbing chicken stock if you do not have enough).
- Continue to whisk and bring to a simmer until it has thickened. Season with salt and pepper to taste.
- Serve on the side of the turkey and enjoy!