Slow Roasted Turkey Breast

5 from 1 vote

Slow-roasted turkey breast – a basic method for boneless breast with crispy skin and moist, tender meat. Make a delicious sauce with roasting juices.

Prep Time10

Cook Time1 30

Total Time1 40

Course: Poultry

Cuisine: American

Servings:

Calories: 401kcal

Author: Adina

Ingredients

1 turkey breast skin-on, about 1,5 kg/ 3.3 lbs
1 cup chicken stock 250 ml
1 large onion
3 large garlic cloves
sweet paprika powder
fine sea salt and pepper
2 tablespoons smetana/sour cream/ heavy cream
some parsley

Instructions

Preheat the oven to 180 degrees Celsius/ 360 degrees Fahrenheit.
Rub the breast with sweet paprika powder, salt, and pepper all over.
Assemble the dish: Pour the chicken stock into a roasting pan. Add the roughly chopped onion and the garlic cloves to the pan as well. Place the turkey breast on top of the vegetables.
Roast the turkey breast until the internal temperature reaches 70 degrees Celsius/ 158 degrees Fahrenheit. Don't forget to baste the turkey breast with the pan juices from time to time.
Lower temperature: Open the oven shortly to allow the heat to come out, close it again and lower the oven temperature to 75 degrees Celsius/ 170 degrees Fahrenheit. Leave the turkey breast inside until its internal temperature reaches 73 degrees Celsius/ 165 degrees Fahrenheit.
Check: If you don't use a meat thermometer, start checking the meat after about 1 hour of cooking time. Insert a long thin stick in the thickest part of the turkey breast; when the meat is done, the juices should run clear. If they are still red or pink, continue cooking the turkey, repeatedly checking about every 5 minutes or so until the juices run clear.
I needed about 1 hour and 30 minutes until the turkey was done.
Rest: Take the turkey breast out of the roasting pan and place it on a warm serving dish. Let rest for about 10-15 minutes before slicing it.
Gravy: Pour the pan contents into a small saucepan. Puree the onion and the garlic cloves. Bring the sauce to a simmer and whisk in the smetana/sour cream/heavy cream. Adjust the taste with salt and pepper, but only if necessary.
Serve: Chop the parsley and add most of it to the sauce. Sprinkle the rest on top and serve the roast with the sauce, potatoes, and vegetables or salad.

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