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Martha Stewart-Inspired Roasted Turkey Breast

Close-up of Martha Stewart-Inspired Roasted Turkey Breast showing its texture
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A beautifully browned, herb-butter roasted turkey breast with juicy meat and crisp skin, inspired by Martha Stewart’s classic entertaining style. The simple seasoning lets the turkey shine, while a quick pan sauce made from the drippings adds a elegant finish. Perfect for a smaller holiday gathering or a cozy Sunday dinner.

Ingredients

Scale
  • 1 whole bone-in turkey breast, about 6 pounds (2.7kg), skin on, at room temperature
  • 4 tablespoons (57g) unsalted butter, softened
  • 2 tablespoons finely chopped fresh sage
  • 1 tablespoon finely chopped fresh thyme
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 medium yellow onion, cut into 1-inch wedges
  • 2 medium carrots, cut into 2-inch pieces
  • 2 stalks celery, cut into 2-inch pieces
  • 1 cup (240ml) chicken broth, divided
  • 1/4 cup (60ml) dry white grape juice (or additional chicken broth)
  • 1 tablespoon all-purpose flour

Instructions

  1. Preheat oven to 350°F (175°C). Pat the turkey breast dry with paper towels and let it sit at room temperature for 30 minutes. In a small bowl, mash together the softened butter, sage, thyme, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper until well combined.
  2. Loosen the skin from the turkey breast by sliding your fingers carefully between the skin and meat, being careful not to tear the skin. Spread the herb butter evenly under the skin, then season the outside of the turkey all over with the remaining 1 teaspoon salt and 1/2 teaspoon pepper.
  3. Scatter the onion, carrots, and celery in the bottom of a roasting pan or a 9×13-inch (23x33cm) baking dish. Pour 1/2 cup (120ml) of the chicken broth into the pan. Place the turkey breast, skin side up, on top of the vegetables.
  4. Roast the turkey breast, basting occasionally with the pan juices, until an instant-read thermometer inserted into the thickest part of the breast (without touching bone) registers 165°F (74°C), about 1 hour 15 minutes to 1 hour 30 minutes. If the skin is browning too quickly, tent loosely with foil.
  5. Transfer the turkey breast to a carving board and let it rest for 15 minutes before carving. Meanwhile, strain the pan juices into a small saucepan, pressing on the solids to extract as much liquid as possible; discard the solids.
  6. Skim off and discard the fat from the surface of the pan juices. Add the remaining 1/2 cup (120ml) chicken broth and the white grape juice to the saucepan and bring to a simmer over medium heat.
  7. In a small bowl, whisk the flour with 2 tablespoons of the hot pan juices until smooth. Whisk this mixture back into the saucepan and simmer, whisking constantly, until the sauce thickens slightly, about 3 to 5 minutes. Season with salt and pepper to taste.
  8. Carve the turkey breast against the grain into slices. Serve with the warm pan sauce.

Notes

Store leftover turkey in an airtight container in the refrigerator for up to 3 days. To freeze, wrap individual slices tightly in plastic wrap and foil, then place in a freezer-safe bag for up to 2 months; thaw overnight in the refrigerator. Reheat slices covered in a 300°F (150°C) oven for 10 to 15 minutes, or until heated through. The herb butter can be made up to 2 days ahead and refrigerated; bring to room temperature before using. The turkey can be seasoned and refrigerated uncovered for up to 24 hours before roasting for extra-crisp skin.

Nutrition

Keywords: Martha Stewart roasted turkey breast, roasted turkey breast, herb butter turkey, turkey breast recipe, easy turkey breast, holiday turkey, Thanksgiving turkey, Sunday dinner, roasted poultry, pan sauce

Find it online: https://marthadishes.com/martha-stewart-roasted-turkey-breast-recipe/