Entree: United States – North America – Roasted Turkey Breast

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 15 min

Additional 15 min

Total 1 hr 55 min

Ingredients

- 2 bone-in turkey breast halves, approx. 4 lb (1.8 kg) total
- 2 tbsp (30 ml) kosher salt
- 1 tsp (5 ml) freshly ground black pepper
- 4 tbsp (60 g) unsalted butter, softened
- 1 tbsp (15 ml) chopped fresh thyme
- 1 tbsp (15 ml) chopped fresh sage
- 1 tbsp (15 ml) chopped fresh rosemary
- 1 large onion, halved (for roasting)
- 2 cups (480 ml) low-sodium turkey or chicken stock (for stuffing and gravy)
- 4 cups (200 g) cubed day-old country bread (for stovetop stuffing)
- 2 tbsp (30 ml) unsalted butter (for stuffing)
- 1 cup (150 g) sliced mushrooms (optional, for stuffing)
- 1 small apple, peeled and diced (optional, for stuffing)
- 1/4 cup (30 g) all-purpose flour (for gravy)
- Salt and pepper to taste
- 1 cup (240 ml) cranberry sauce (optional accompaniment)
- 8 dinner rolls (optional, purchased or warmed) — quantity for serving

Instructions

1. Preheat oven to 350°F (177°C). Pat turkey breast halves dry and season with 1 tbsp (15 ml) kosher salt and 1/2 tsp (2.5 ml) pepper. Mix softened butter with thyme, sage, and rosemary and rub under and over the skin.
2. Place breasts skin-side up on a rack in a roasting pan with the halved onion and 1/2 cup (120 ml) stock in the pan; roast about 20 minutes per pound, approximately 1 hour 15 minutes for 4 lb (1.8 kg), until internal temperature reaches 165°F (74°C).
3. While the breast roasts, make stovetop stuffing: melt 2 tbsp (30 ml) butter in a skillet, sauté diced onion, mushrooms, and apple until softened, add bread cubes, pour in 1/2–3/4 cup (120–180 ml) stock to moisten, stir until combined, season with 1/2 tsp (2.5 ml) salt and pepper, finish with chopped parsley if desired.
4. Remove turkey from oven and let rest tented 10–15 minutes before slicing.
5. For gravy: spoon pan drippings into a saucepan, remove excess fat leaving about 2 tbsp (30 ml), whisk in 1/4 cup (30 g) flour over medium heat to form a roux, slowly add 1–1.5 cups (240–360 ml) stock, whisk until smooth and thickened, season to taste.
6. Slice the breast, serve with stovetop stuffing, gravy, warmed dinner rolls, and optional cranberry sauce.