Slow-Roasted Turkey Breast

5 from 2 votes

Slow-roasted turkey breast with herb butter, crispy skin, and gravy made from the pan juices. Brining helps keep the meat tender and juicy.

Prep Time30

Cook Time2 10

Brining time1

Course: Main Course, Poultry

Cuisine: American

Servings: servings

Calories: 379kcal

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).

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.

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.

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.