Ingredients
Method
Prepping the Turkey & Pan Bed
- Preheat your oven to 375°F (190°C) with the oven rack positioned in the lower-middle third.
- Scatter sliced onions, celery, carrots, halved garlic head, lemon halves, and herb sprigs into the bottom of a heavy roasting pan. Pour in 1.5 cups of turkey or chicken bone broth.
- Pat the bone-in turkey breast completely dry with paper towels inside and out. Thorough drying is essential for achieving a deeply crispy, crackling skin.
Applying the Garlic Herb Compound Butter
- In a mixing bowl, combine softened butter, minced garlic, chopped rosemary, thyme, sage, 1 tablespoon kosher salt, black pepper, and paprika into a smooth, fragrant paste.
- Using your fingers, gently separate the turkey skin from the breast meat, being careful not to tear it.
- Rub about two-thirds of the garlic herb butter directly underneath the skin against the meat. Smooth the remaining butter evenly across the entire exterior skin surface.
Roasting to Juicy Golden Perfection
- Place the seasoned turkey breast on a roasting rack set over the bed of aromatics and broth.
- Roast at 375°F (190°C) for 60 to 70 minutes (approx. 10 to 12 minutes per pound). Tent loosely with foil if the skin browns quickly past the 40-minute mark.
- Insert an instant-read meat thermometer into the thickest part of the breast without touching bone. Remove when it registers 160°F (71°C)—carryover cooking will bring it to the USDA-safe 165°F (74°C).
- Transfer turkey breast to a cutting board, tent with foil, and let rest for a full 15 minutes before carving to lock in all internal juices.
Whisking the Pan Dripping Gravy
- Pour the rich roasting pan drippings through a fine mesh strainer into a glass measuring cup and skim off excess surface fat.
- Melt 2 tablespoons of butter in a saucepan over medium heat. Whisk in 2.5 tablespoons of flour and cook for 1 to 2 minutes until bubbly and light nutty golden.
- Slowly pour in the warm strained pan drippings while whisking continuously. Simmer for 3 to 5 minutes until glossy and thickened. Season to taste.
- Carve turkey breast into thick, juicy slices across the grain, arrange on a warm holiday platter, and serve with the velvety pan gravy.