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–+ servings
Beautifully sliced and garnished thanksgiving turkey breast recipe on a platter, ready for a holiday feast.
Oliver Grant

The Best Juicy Thanksgiving Turkey Breast Recipe

This recipe guides you through making a perfectly juicy and flavorful Thanksgiving turkey breast, infused with a rich Cajun herb butter and roasted to golden perfection. It also includes instructions for a simple pan gravy using the drippings.
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Prep Time 25 minutes
Cook Time 2 hours
Total Time 2 hours 45 minutes
Servings: 8 people
Calories: 750
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Turkey
  • 6 pounds bone-in turkey breast can work with turkey in range from 5 to 7 pounds and adjusted cook time
  • 1 cup chicken broth
  • 1 lemon or orange
  • 1 ¾ cup unsalted butter softened to room temperature
  • 6 cloves garlic
  • ¼ cup chopped herbs I recommend parsley, sage, rosemary, and thyme
  • 1 tablespoon smoked paprika
  • 3 teaspoons sea salt
  • 1 ½ teaspoon cayenne powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ¾ teaspoon black pepper
  • ¼ teaspoon white pepper
  • ¼ teaspoon thyme powder
Gravy
  • 2 tablespoons cornstarch
  • 2 tablespoons water or chicken broth

Equipment

  • Roasting dish
  • Meat thermometer
  • Foil
  • Cheesecloth
  • Small saucepan
  • oven

Method
 

To Make the Turkey Breast
  1. Set the turkey out, preheat oven to 325°F, and pour chicken broth into a roasting dish with lemon slices.
  2. Mix crushed garlic with softened butter, herbs, and all remaining spices to create compound butter; set aside ¼ cup to melt later.
  3. Gently loosen the turkey skin to create a pocket, then spread half the compound butter underneath and the other half on top of the skin.
  4. Place the turkey, skin side up, in the roasting dish over the lemon slices and broth; cover loosely with foil and put into the oven. Meanwhile, melt the reserved butter and soak a cheesecloth in it.
  5. After about an hour, check the turkey's temperature. Lay the butter-soaked cheesecloth over the turkey and continue cooking uncovered until the meat reaches 165°F and the skin is crisp, which takes about two hours total.
  6. Remove turkey from the oven, tent with foil, and let it rest for about 20 minutes before carving and serving.
To Make Gravy
  1. While the turkey rests, scoop about one cup of pan drippings into a small saucepan.
  2. Create a slurry by mixing cornstarch and water, then stir it into the saucepan with the drippings.
  3. Bring the mixture to a light boil, then reduce heat and simmer until the gravy thickens and the turkey is ready to serve.

Nutrition

Calories: 750kcalCarbohydrates: 15gProtein: 80gFat: 45gSodium: 1200mgFiber: 2gSugar: 2g

Notes

For the best flavor, allow the compound butter to sit at room temperature for at least 30 minutes before spreading. Ensure the turkey rests for the full 20 minutes to redistribute juices.

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