This slow-roasted turkey breast is brined, rubbed with herb butter, and roasted until tender. Serve it with an easy gravy made from the pan juices.
I brine the turkey breast first, rub it with herb butter, and roast it at a low temperature. The meat stays tender, the skin gets crispy, and there's enough liquid in the pan to make gravy.
I usually cook half a large turkey breast, which is plenty for our family. It's also a good choice for a smaller Thanksgiving dinner when you don't need a whole turkey.
For more slow-cooked turkey recipe ideas, check out our Slow Cooker Whole Turkey, Slow Cooker Turkey Legs, or Pulled Turkey.
Ingredients: 16 | Prep Time: 30 minutes | Brining time: 20-36 hours | Cook Time: 2 hours and 10 minutes | Servings: 12 slices | Difficulty: Easy
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How do I roast juicy turkey breast without it getting dry?
- Brine the turkey breast: Brining is the best way to ensure the meat stays moist and juicy. The salt in the brine helps season the turkey breast throughout, not just on the outside. The herbs and spices add some extra flavor.
- Slow roast the breast: I roast the turkey breast at 320°F/160°C until the internal temperature reaches 165°F/74°C in the thickest part. A meat thermometer is the easiest way to check.
- Adding a bit of liquid to the roasting pan also helps keep the meat moist.
- Try our juicy Bacon-Wrapped Turkey Breast as well.
Recipe ingredients
Ingredients for the brine
- Water, fine sea salt, white sugar, peppercorns, rosemary, thyme, garlic, and bay leaves.
- You will also need a large container that will fit the piece of meat and all the brine. I used a large, oval, enameled Dutch oven.
Ingredients for the roast
- Turkey breast: You will need half a large boneless breast with its skin on. The size can differ very much from bird to bird. I usually roast only half a breast; it is enough for our family. It weighs typically between 3-4.5 lbs/ 1.3-2 kg.
- Herbed butter: Butter - preferably unsalted because the brine already contains lots of salt- a few small sprigs of fresh rosemary and oregano, 2-3 leaves of sage (depending on size), smoked paprika, fine sea salt, and ground black pepper.
- For the pan: One onion and one cup of chicken stock.
- Gravy: The cooking juices, cornstarch, and cold water.
How to slow-roast turkey breast in the oven?
Step 1: Simmer the brine.
Step 2: Brine the meat in the fridge for 20-36 hours. Bring it to room temperature and dry it well.
Step 3: Mix the butter with chopped herbs and spices in a small bowl.
Step 4: Spread the butter onto the breast, including under the skin.
Step 5: Scatter the onion pieces into the tin. Place the breast on top and pour the stock around it.
Step 6: Roast the turkey breast until the internal temperature reaches 165°F/74°C in the thickest part of the meat. Let rest.
Step 7: Strain pan drippings into a small pot.
Step 8: Thicken gravy with cornstarch slurry.
Roasting time for turkey breast
The piece I had weighed about 4 lbs/ 2 kg. I roasted it for 10 minutes at 450°F/220°C, then turned the heat down to 320°F/160°C and slow-roasted it for exactly 2 hours until it reached the internal temperature of 165°F/74°C.
Tips
Salt: I've only used fine sea salt to make the brine and never tested this recipe with table salt. Different salts can have varying potency levels, so if you need to use table salt in this recipe, you can use less.
- Reducing the required amount by 2 tablespoons is a helpful guideline, as table salt is generally denser and more concentrated than sea salt.
I recommend using an instant-read thermometer. The breast size can vary, and the thermometer ensures that the meat is cooked safely but also not overcooked and dry.
Pat dry with paper towels before rubbing the meat with the herb butter. Dry skin ensures better crisping during roasting.
Rest for 15 minutes before slicing so the juices don't run out as much when you cut it.
Store and reheat
Store leftover turkey breast in an airtight container in the refrigerator. It can be kept for 3-4 days. For longer storage, freeze it for up to 2-3 months. Defrost in the fridge and reheat before serving.Â
Reheat in the oven: Preheat to 325°F/165°C, cover with foil, and heat for 20-30 minutes.
Reheat on the stovetop: Slice turkey and heat with broth in a pan, stirring until warm.Â
Reheat in the microwave at short intervals.
What to serve with it?
The classic way to serve it is with Mashed Potatoes with Garlic, Yeast Rolls, Cranberry Sauce, and stuffing.Â
You can also serve it with Caramelized Brussels Sprouts, French Green Beans, or Sweet Potato Dauphinoise.
More turkey breast for Thanksgiving
Recipe
Slow-Roasted Turkey Breast
Equipment
- Large pot
- Large container for brining Note 1
- Roasted tin
- Aluminum foil
- Small saucepan
Ingredients
- 1 turkey breast skin-on, about 3-4.5 lbs/ 1.3-2 kg, Note 2
Brine:
- 8 ½ cups water
- ¾ cup fine sea salt Note 3
- â…“ cup white sugar
- 4 garlic cloves grated
- 1 tablespoon peppercorns
- 1 tablespoon rosemary
- 1 tablespoon thyme
- 2 bay leaves
Butter:
- ¼ cup unsalted butter Note 4
- 1 small sprig rosemary
- 1 small sprig oregano
- 2-3 small sage leaves
- ¼ teaspoon black pepper
- â…› teaspoon smoked paprika
Roast and gravy:
- 1 medium onion
- 1 cup chicken stock
- 1 ½ tablespoons cornstarch
- 1-2 tablespoons cold water
Instructions
Brine the turkey:
- Make the brine: Heat the water in a large pot. Add salt and sugar and stir to dissolve for a couple of minutes. Add the peppercorns, dried herbs, and grated garlic.8 ½ cups water + ¾ cup fine sea salt + ⅓ cup white sugar + 1 tablespoon peppercorns + 1 tablespoon rosemary + 1 tablespoon thyme + 2 bay leaves + 4 garlic cloves
- Brine turkey: Let the brine cool completely, then refrigerate it until cold. Place the turkey breast in a large container, pour the cold brine over it, cover, and refrigerate for 20 to 36 hours.1 turkey breast
- Room temperature: Remove the meat from the container and pat it dry with paper towels. Let it come to room temperature before roasting (30-40 minutes).
Roast turkey breast:
- Preheat the oven to 450°F/220°C.
- Butter: Mix the soft butter with the finely chopped herbs and spices in a small bowl.¼ cup unsalted butter + 1 small sprig rosemary +1 small sprig oregano +2-3 small sage leaves + ¼ teaspoon black pepper + ⅛ teaspoon smoked paprika
- Rub meat: Ensure the meat is dry and spread the butter onto the breast, including under the skin. If the skin is still wet, it will be hard to spread the butter evenly.
- Assemble: Peel and cut the onion into wedges or thick slices. Arrange them in the roasting tin and place the turkey breast on top. Pour the chicken stock around the meat.1 medium onion + 1 cup chicken stock
- Roast the turkey at a high temperature for 10 minutes.
- Slow roast: Reduce the oven temperature to 320°F/160°C and roast the turkey breast until the internal temperature reaches 165°F/74°C in the thickest part of the meat. The exact roasting time depends on the cut and size of the turkey breast, so using a meat thermometer is the best way to ensure that the meat is safely cooked without being dry. I needed exactly 2 hours for a 4 lbs/ 1.9 kg piece.
- Rest: Remove the roast from the oven, cover it with a foil tent, and let it rest for about 15 minutes.
Gravy:
- Make the gravy while the turkey rests.
- Strain the cooking liquid into a small saucepan.
- Mix cornstarch with cold water to obtain a thick yet pourable slurry.1 ½ tablespoons cornstarch + 1-2 tablespoons cold water
- Thicken gravy: Bring the liquid to a simmer and whisk in the cornstarch mixture. Let the gravy bubble shortly; it will thicken almost immediately.
Notes
- Brining container: Something that fits in the refrigerator and is large enough to hold the meat and the brine. I used a large, oval, enameled Dutch oven.
- Turkey: The piece I had weighed 4 lbs/ 1.9 kg. I roasted it for 10 minutes at 450°F/220°C, then turned the heat down to 320°F/160°C and slow-roasted it for exactly 2 hours until it reached the internal temperature of 165°F/ 74°C.
- Salt: I only use fine sea salt to make the brine; I have never tested this recipe with table salt. If you have to use table salt, use less. Table salt is more potent, so reduce the amount by 2 tablespoons to keep the flavors right.
- Butter: It's best to use unsalted butter in this recipe because the meat is already salty from the brine.
Karen (Back Road Journal) says
We are always out of town for Thanksgiving but I enjoy cooking just a turkey breast when we return home for turkey sandwiches. Your cooking method sounds perfect.
Adina says
Hi Karen, nice to hear from you again. You should try this recipe, it's really good.