Slow Roasted Turkey Breast
The scent of garlic and rosemary fills the air, wrapped in the comforting warmth of a slow-roasted turkey breast that’s golden and inviting. Picture a perfectly cooked turkey breast with glistening skin, enveloped in a bed of savory onions, adding texture and flavor. There’s something undeniably nostalgic about the aroma wafting from the oven, reminding me of family gatherings and holiday feasts filled with laughter and joy. Whether it’s a cozy Sunday dinner or a festive celebration, preparing a slow roasted turkey breast strikes a chord that resonates with many of us.
Nothing quite compares to the simple pleasure of slicing into a juicy turkey breast, its tender meat paired with luscious gravy. Trust me, this method brings out the best flavors you will want to share with those you love. I can hardly contain my excitement for you to create this feast; it’s time to roll up your sleeves and bring the warmth of a home-cooked meal to your table. Let’s dive in!
Table of Contents
Why You’ll Love This Recipe
- Simple & Quick: This delicious meal comes together in just over two hours, making it perfect for any occasion.
- Irresistible Flavor: Infused with garlic and fresh rosemary, every bite bursts with mouthwatering juiciness and aromatic bliss!
- Eye-Catching Appeal: The beautiful presentation of the turkey breast makes it a standout dish at any gathering or dinner party.
- Flexible Serving: Whether it’s a family dinner, a holiday feast, or leftovers for sandwiches, this dish is versatile!
- Diet-Friendly Options: A fantastic gluten-free dish, perfect for all your guests!
Ingredients You’ll Need
- 3 ⅓ lbs boneless turkey breast, skin on – The star of your dish! A boneless breast ensures even cooking and tender meat. Look for the freshest meat for the best flavor.
- 3 cloves garlic, cut into slivers – Adds a wonderful, aromatic quality to the turkey. For a milder flavor, you can use garlic powder instead.
- 2 stalks fresh rosemary – Enhances the turkey with an earthy, piney aroma. Dried rosemary can be used if fresh isn’t available.
- 1 ½ tsp cooking sea salt – Essential for flavor; you can adjust to taste or use kosher salt for a milder effect.
- ½ tsp freshly ground black pepper – For layering flavor; freshly ground offers the best taste.
- 2 tbsp extra virgin olive oil – Used for browning and adds richness. Feel free to substitute it with melted butter for a different flavor.
- 2 medium onions, peeled and cut into thick rounds – These provide a savory base that caramelizes beautifully during roasting.
- 2 tsp dried oregano – Adds depth; you can aid the flavor with Italian seasoning if you prefer.
- 2 cups chicken stock – This keeps your turkey moist while it cooks. Homemade stock will give you the best flavor!
- 2 tbsp unsalted butter – For the gravy; it adds richness. Use margarine if you want a dairy-free option.
- ¼ cup plain/all-purpose flour – A thickening agent for your gravy. Gluten-free flour can be a good substitute if needed.
- 2 cups stock from the pan juices – This is the key to a delicious gravy. Be sure to save all the flavorful drippings!
How to Make Slow Roasted Turkey Breast
Preheat and Prepare: Start by removing the turkey breast from the refrigerator. You’ll want it to be at room temperature when it hits the oven for even cooking. With a sharp knife, make deep slits into the skin and fat side of the breast, inserting slivers of garlic and sprigs of fresh rosemary. Ideally, these should be spaced out evenly, about 1 inch apart. Don’t forget to rub salt and pepper all over the breast, both for flavor and to draw out moisture.
Truss and Brown: After seasoning, truss the turkey with kitchen twine. This step isn’t just for looks—it helps the turkey cook uniformly. Preheat your oven to 320°F. In a sturdy Dutch oven, heat olive oil over medium-high heat until shimmering. Add your turkey breast skin-side down and sear for 3-5 minutes until it’s beautifully brown. Turn it over and brown the other side too.
Add Onions & Stock: Now that the turkey is brown, turn off the heat and add the onion rounds around the turkey. Lightly sprinkle with oregano and pour chicken stock around the edges. This stock will keep the meat moist during the slow roasting process. Cover the pot with a tight-fitting lid and pop it in the preheated oven.
Baste and Roast: After 45 minutes, give your turkey a loving baste with its own juices. This helps enhance the flavors and keeps the meat succulent. Return it to the oven for an additional 45 minutes, or until the turkey’s internal temperature reaches 165°F. Depending on your oven, the total cooking time can vary widely!
Rest and Prepare Gravy: Carefully transfer your turkey to a warm serving dish and cover loosely with foil. This resting period, about 15 minutes, allows juices to redistribute throughout the meat, keeping it juicy. While it rests, create a flavorful gravy. Melt the butter in a small saucepan over medium heat, add flour to create a roux, and gradually whisk in the pan juices until it thickens, usually just a few minutes.
Serve and Enjoy: Now for the fun part! Slice your turkey breast into thick pieces, about half an inch. You can serve it with the gravy drizzled on top and cranberry sauce on the side for that delightful pop of tartness.
Storing & Reheating
If you have leftovers, let the turkey cool before storing it in an airtight container at room temperature for up to 2 hours. After that, refrigerate it for up to 4 days. For longer storage, you can freeze the sliced turkey for up to 3 months. Just make sure to wrap it tightly to avoid freezer burn. When you’re ready, reheat in the oven at 350°F for about 15–20 minutes, or until warmed through. It’s worth noting that while the turkey may lose a little moisture during reheating, a drizzle of gravy can bring it back to life!
Chef’s Helpful Tips
- Avoid Overcooking: Use a meat thermometer to check doneness; removing it right at 165°F ensures juicy meat.
- Room Temperature: Allow your turkey to sit for 15 minutes before cooking for more even cooking.
- Timely Basting: Remember to baste your turkey halfway through cooking; this makes a significant difference in flavor!
- Gravy Consistency: If the gravy is too thick, simply whisk in a bit more stock to thin it out to your desired consistency.
- Make-Ahead: You can roast the turkey a day in advance and reheat for an easy holiday meal with minimal fuss.
Turkey lovers, this slow roasted turkey breast will surely become a family favorite for years to come! Not only is it bursting with flavor and tender juicy goodness, but it’s also a simple recipe that brings people together. Go ahead—experiment with the herbs and spices to make it your own, and enjoy every delicious bite!
Recipe FAQs
Can I use a different cut of turkey?
What can I do with leftover turkey?
How do I know when the turkey is done?
Can I prepare this turkey in advance?
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Slow Roasted Turkey Breast
- Prep Time: 30 minutes
- Cook Time: 125 minutes
- Total Time: 2 hours 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Roasting
- Cuisine: American
Description
This Slow Roasted Turkey Breast features irresistible flavors from garlic and herbs, simple preparation, and delicious results. Perfect for family gatherings or a cozy dinner at home.
Ingredients
- 1.5 kg (3 ⅓ lbs) turkey breast – boneless, skin on
- 3 cloves garlic – cut lengthways into matchstick width slivers
- 2 stalks fresh rosemary
- 1 ½ teaspoon cooking sea salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoon extra virgin olive oil
- 2 medium brown/yellow onions – peeled and cut into thick rounds
- 2 teaspoon dried oregano
- 2 cups (500 ml) chicken stock
- 2 tablespoon (40 g) unsalted butter
- ¼ cup (40 g) plain/all-purpose flour
- 2 cups (500 ml) stock from the pan juices
Instructions
- Remove the turkey breast from the fridge and make deep inserts in the skin, inserting slivers of garlic and rosemary leaves.
- Rub salt and black pepper over the breast. Truss using kitchen twine for even cooking.
- Preheat the oven to 160 degrees C (320 F). Let the turkey sit at room temperature for 15 minutes and pat dry with paper towel.
- Heat olive oil in a large Dutch Oven on medium-high heat. Brown the turkey, skin side down, for 3-5 minutes per side.
- Turn off stovetop heat, add onion wedges, sprinkle turkey with oregano, and add chicken stock. Cover and place in the oven.
- After 45 minutes, remove from the oven and baste. Return and cook for approximately 45 more minutes until internal temperature reaches 74 degrees C (165 F).
- Remove turkey to a warm serving dish, tent with foil, and let rest for 15 minutes.
- For gravy, melt butter in a small saucepan, add flour, whisk together for 1-2 minutes, then add pan juices and simmer until thickened.
- Slice the turkey and serve with gravy and cranberry sauce on the side.
Notes
Ensure the turkey is trussed for even cooking.
Feel free to add more herbs to customize the flavor.
Let the turkey rest before slicing for better juiciness.
Nutrition
- Serving Size: 1/4 of turkey breast
- Calories: 425
- Sugar: 2g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 46g
- Cholesterol: 120mg
