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Oven-Roasted Turkey Breast with Herb and Vegetable Stuffing Recipe

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This oven-roasted turkey breast recipe delivers a flavorful and juicy main dish perfect for family dinners and special occasions. The turkey is seasoned with a blend of fresh herbs, paprika, and olive oil, then roasted slowly in the oven with aromatic vegetables and chicken broth, resulting in tender meat with crisp, golden skin. A homemade herb-infused gravy made from pan drippings complements the dish beautifully.

Ingredients

Turkey and Seasoning

  • 7 lb bone-in skin-on turkey breast
  • 3 Tablespoons olive oil
  • ¾ tsp paprika
  • 2 tsp chopped poultry fresh herb mix (rosemary, sage, and thyme)
  • 1 tsp salt
  • ½ tsp ground black pepper

Vegetables and Broth

  • 1 medium onion, chopped into large slices
  • 4 garlic cloves
  • 2 celery stalks
  • 2 cups chicken broth

Gravy

  • 2 tablespoons cornstarch
  • ¼ cup cold water

Instructions

  1. Preheat and Prepare: Preheat your oven to 425 degrees Fahrenheit and prepare a roasting pan suitable for the turkey breast.
  2. Make the Seasoning Mix: In a small bowl, combine the olive oil, paprika, fresh herb mix, salt, and ground black pepper to create the seasoning blend.
  3. Prepare the Turkey: Rinse the turkey breast, remove the gravy pocket if present, then pat it dry thoroughly. Brush the turkey breast evenly with the olive oil seasoning mixture. Stuff one chopped celery stalk, two garlic cloves, and half the onion inside the turkey breast cavity. Arrange the remaining vegetables around the turkey in the pan, and pour the chicken broth into the bottom of the pan.
  4. Roast the Turkey: Place the turkey breast in the oven and roast for about 20 minutes per pound. For a 7 lb breast, roast for approximately 2 hours and 20 minutes. Baste the turkey with the pan juices every 20 minutes to keep it moist and flavorful.
  5. Optional Broiling for Crispy Skin: If a crisper skin is desired, switch your oven to broil at 440 degrees Fahrenheit after roasting. Broil the turkey until the skin turns golden and crispy, carefully watching and rotating the pan as needed to prevent burning.
  6. Make the Gravy: Strain the pan drippings through a sieve, pressing the onions and garlic to extract maximum flavor. Measure 2 cups of the strained liquid and transfer to a saucepan. In a small bowl, mix the cornstarch with cold water until smooth, then whisk this slurry into the saucepan. Bring the mixture to a boil, then reduce to a simmer, stirring until the gravy thickens to your desired consistency.

Notes

  • Basting regularly ensures a moist turkey breast.
  • Use fresh herbs for the best flavor in the seasoning mix.
  • Watch carefully while broiling to avoid burning the skin.
  • Leftover turkey breast is great for sandwiches or salads.
  • You can substitute vegetable broth for chicken broth if preferred.
  • Allow the turkey to rest for 10-15 minutes before slicing to retain juices.

Find it online: https://cookedbysarah.com/oven-roasted-turkey-breast-with-herb-and-vegetable-stuffing-recipe/