Roast Turkey Breast with Herb Butter

Ingredients

Equipment Needed

• •Large roasting pan with rack
• •Instant-read thermometer
• •Bulb baster or large spoon
• •Fat separator or glass measuring cup
• •Fine-mesh strainer

Instructions

1. 1

   Make the herb butter

   Combine softened butter with sage, thyme, rosemary, parsley, garlic paste, salt, pepper, and lemon zest in a bowl. Work it together with a fork until the herbs are evenly distributed throughout. The butter should be deeply flecked with green, fragrant enough that your kitchen already smells like Thanksgiving. Set aside half a cup for basting and gravy. The rest goes on and under the bird.

   Herb butter can be made up to 5 days ahead. Roll into a log in plastic wrap and refrigerate. Bring to room temperature before using.
2. 2

   Prepare the turkey breast

   Remove the turkey breast from its packaging and pat it thoroughly dry with paper towels. This step matters more than people realize. Moisture is the enemy of crisp skin. Starting at the thick end of the breast, gently work your fingers between the skin and meat, creating a pocket. Move slowly. The membrane tears easily. Once you've loosened the skin over both lobes, take half your herb butter and spread it directly onto the meat beneath the skin, distributing it as evenly as your fingers allow.

3. 3

   Season the exterior

   Rub the remaining butter generously over the entire surface of the skin. Get into every crevice. Season the outside with additional salt and pepper if desired. The butter coating will help the seasoning adhere and promote even browning. Let the prepared turkey sit at room temperature for 45 minutes to 1 hour before roasting. Cold meat shocks in a hot oven, tightening the proteins before they have a chance to relax.

   For even crispier skin, prepare the turkey the night before and let it rest uncovered in the refrigerator. The dry air firms up the skin beautifully.
4. 4

   Roast the turkey

   Position your oven rack in the lower third and preheat to 425°F. Place the turkey breast-side up on a rack set inside a roasting pan. Pour one cup of stock into the bottom of the pan to prevent drippings from scorching. Roast at 425°F for 30 minutes. This initial blast of high heat starts the browning process and renders fat from beneath the skin. After 30 minutes, reduce heat to 325°F and continue roasting until an instant-read thermometer inserted into the thickest part reads 160°F. This takes roughly 1 hour to 1 hour 15 minutes more, depending on your specific breast and oven.

   Resist the urge to open the oven door constantly. Each peek drops the temperature significantly. Trust your thermometer.
5. 5

   Baste during roasting

   Every 30 minutes after reducing the heat, baste the turkey with the pan drippings using a bulb baster or large spoon. If drippings look scarce, add a splash more stock to the pan. The basting helps develop that lacquered, burnished skin that makes people gasp when you bring the bird to the table. Watch for spots browning too quickly; tent those areas loosely with foil if needed.

6. 6

   Rest the turkey

   When the thermometer reads 160°F, transfer the turkey to a cutting board and tent loosely with foil. Let it rest for at least 30 minutes. I cannot overstate this. The temperature will rise another 5 to 10 degrees as it rests, carrying over to a safe 165°F while the juices redistribute throughout the meat. Carving too soon means dry turkey and a cutting board swimming in liquid that should have stayed in the meat.

7. 7

   Make the pan gravy

   While the turkey rests, pour the pan drippings through a fine-mesh strainer into a fat separator or glass measuring cup. Let it settle for a few minutes. Skim off 2 tablespoons of the fat and return it to the roasting pan over medium heat. Whisk in the flour and cook for 2 minutes, scraping up all the fond stuck to the bottom. This is where the flavor lives. Add the wine, stirring constantly until it reduces by half. Pour in the remaining stock and the defatted drippings. Bring to a simmer and cook until thickened to your liking, about 5 minutes. Stir in a tablespoon of the reserved herb butter and adjust seasoning.

   No fat separator? Pour drippings into a zip-lock bag, let fat rise, then snip off a corner to drain the good liquid first.
8. 8

   Carve and serve

   Remove the foil and transfer the turkey to your presentation platter. Carve at the table if you enjoy the theater, or slice in the kitchen for easier service. Cut along the breastbone, then slice against the grain into pieces about half an inch thick. Arrange slices on a warmed platter, drizzle with a little gravy, and pass the rest in a gravy boat. Garnish with fresh herb sprigs if the spirit moves you.

Chef Tips

• •Seek out a bone-in breast from a heritage breed if you can find one. The flavor difference is remarkable. Butterball and its industrial cousins are bland by comparison. Ask your butcher or check local farms in November.
• •The reserved herb butter keeps in the freezer for two months. Make extra and you'll have it ready for roast chicken, steamed vegetables, or spread on warm bread.
• •Turkey breast pairs beautifully with a lightly oaked Chardonnay or a Pinot Noir with good acidity. The butter and herbs can handle either direction.
• •Save the carcass. Roasted turkey bones make extraordinary stock. Cover with water, add aromatics, simmer for four hours. You'll have the base for next week's soup.
• •If serving a larger crowd, roast two breasts rather than one larger bird. They cook more evenly and you'll have plenty for seconds.

Advance Preparation

• •Herb butter can be made up to 5 days ahead and refrigerated, or frozen for up to 2 months.
• •The turkey can be prepped with butter under the skin up to 24 hours ahead. Store uncovered in the refrigerator for extra crispy skin.
• •Gravy base can be made from store-bought stock up to 2 days ahead; add pan drippings and finish on the day of serving.
• •Carved turkey can be held warm for up to 30 minutes tented with foil in a 200°F oven. Pour warm gravy over slices just before serving to restore moisture.

Frequently Asked Questions

Nutrition Information

1 serving (about 350g)