Buttery Herb Roasted Turkey Breast
January 10, 2012
"I can't take total credit for this recipe. It is a mix of 2 or 3 very common recipes found on the web. But after playing around with the various recipes, this is my favorite. The turkey has a butter and herb mix stuffed under the skin of the breast and then basted as the turkey cooks with that same butter. The gravy is a mix of white wine, chicken broth and brandy. It is so easy to make and it comes out absolutely buttery moist and tender."
- Serving Size: 1 (740.2 g)
- Calories 3280.5
- Total Fat - 333.5 g
- Saturated Fat - 126.8 g
- Cholesterol - 549.8 mg
- Sodium - 699.2 mg
- Total Carbohydrate - 9.4 g
- Dietary Fiber - 1.1 g
- Sugars - 3 g
- Protein - 54.8 g
- Calcium - 59.6 mg
- Iron - 3.2 mg
- Vitamin C - 4.2 mg
- Thiamin - 0.1 mg
Turkey ... Make sure the turkey is completely thawed. Clean and rise the turkey completely. Then, let the turkey rest at room temperature for 30 minutes to take the chill off.
Butter ... In a small bowl, add the butter, shallot (and grate the shallot over the bowl to get the juice), garlic, and all the herbs. You can chop the herbs by hand, or you can use a mini food processor which is what I did. Mix everything together very well.
Turkey ... Use your fingers to push underneath the skin of the turkey without tearing it to create a pocket between the meat and the skin. Add half of the butter herb mixture under the skin pushing it in as far as you can. Rub the skin to spread the butter around as much as possible over the meat of the turkey.
Then place the turkey on a baking rack in a roasting pan. If you don't have a rack, you can use whole carrots, celery or thick slices of onion; those work just as well. Basically, you don't want the turkey to set directly on the bottom of the pan. A shallow roasting pan works best vs a pan with high or deep sides. Add the onion quarters around the turkey; broth, white wine and bay leaf.
Melt the remaining butter and herb mixture in the microwave for 15-20 seconds on medium heat. Dry the turkey off very well and season liberally with salt and pepper. Make sure to rub the seasoning in. Then drizzle little of the butter over the top of the turkey. You will baste the turkey a few more times during cooking.
Bake ... Preheat the oven to 425 degrees. Bake on the middle shelf for 15 minutes, uncovered; then reduce to 325 and continue to cook. Make sure to baste the turkey 3-4 times during cooking with the butter mixture. If the turkey gets to dark, you can use foil to make a small tent over the turkey. Cook until the internal temperature is 165 degrees. Make sure to take a couple of readings to get an accurate temperature. As the turkey rests, it will continue to cook. You want the turkey to reach 170 before serving. Remove the turkey to a serving platter and cover with foil to keep warm as it rests. Cooking time will depend on the size of your turkey. Follow cooking times on the package (as a guideline) and check with your meat thermometer to get an accurate temperature.
Gravy ... Spoon off any grease if needed, (usually with a turkey breast, there is very little). Remove the onions and bay leaf and either transfer the gravy to a pot, or you can make the gravy right in the roasting pan on the stove top. Add in the brandy and simmer just a minute, scraping off any bits from the bottom of the pan. Then, if you would like more gravy, you can add additional chicken broth. I always add a bit more broth, as I like lots of gravy. Then, mix the corn starch with cold water and slowly add the corn starch into the gravy mix and bring to a light boil. As it comes to a boil, the gravy will thicken. Thicken it as much as you like. Check for seasoning. Salt and pepper if necessary.
Serve ... Make sure the turkey rests at least 20-30 minutes before serving. Slice and ENJOY with the gravy.
Tips & Variations
No special items needed.