Juicy Oven Roasted Turkey Breast with Brown Sugar and Butter Recipe
This Juicy Oven Roasted Turkey Breast recipe features a succulent bone-in, skin-on turkey breast seasoned with kosher salt, black pepper, and a flavorful butter mixture infused with brown sugar and smoked paprika. After a dry brine in the fridge to enhance tenderness and flavor, the turkey is roasted to juicy perfection with a crispy, golden skin. Served with garlic rosemary turkey gravy made from the pan drippings, this elegant yet easy-to-make dish is perfect for a festive meal or Sunday dinner.
- Prep Time: 12 hours 45 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 14 hours 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Ingredients
Turkey
- 2 to 3-pound skin-on, bone-in turkey breast
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Butter Mixture
- 1 stick (1/2 cup) unsalted butter, softened
- 1 tablespoon dark brown sugar
- 1 teaspoon smoked paprika
- Additional kosher salt and freshly ground black pepper, as needed
To Serve
- Garlic rosemary turkey gravy (made from pan drippings)
Instructions
- Prepare the Turkey: Place the turkey breast on a wire rack set over a baking sheet lined with parchment paper, skin side up. Pat dry with paper towels if necessary. Season generously on all sides and under the skin with kosher salt and freshly ground black pepper. Place uncovered in the refrigerator for 12 to 24 hours to dry brine, allowing liquids to accumulate naturally.
- Bring to Room Temperature: Remove the turkey from the refrigerator about 30 minutes before roasting. Allow the turkey and softened butter to come to room temperature so the butter becomes spreadable but matte in appearance.
- Preheat Oven and Prepare Butter Mixture: Preheat the oven to 350°F (175°C) and position the oven rack on the lower level. In a small bowl, combine the softened butter, dark brown sugar, smoked paprika, salt, and pepper thoroughly.
- Apply Butter Mixture: Evenly spread the flavored butter mixture all over the turkey breast, including under the skin. Use your hands to gently separate the skin and spread the butter under it for maximum flavor.
- Roast the Turkey: Transfer the buttered turkey breast skin side up to a clean baking sheet lined with fresh parchment paper or a large roasting pan. Optionally, use a large cast iron skillet or wide oven-safe skillet to make gravy later. Roast for 1.5 to 2 hours, depending on size, until the internal temperature of the thickest part reaches 165°F (74°C). Halfway through cooking, baste the turkey with its pan juices and rotate the pan for even roasting. If the skin browns too quickly, tent the turkey loosely with aluminum foil and continue roasting.
- Rest the Turkey: Remove the turkey from the oven and carefully transfer it to a cutting board. Let it rest for at least 15 minutes to allow juices to redistribute and keep the meat moist.
- Carve and Serve: Slice the turkey breast around the bone into even pieces. Serve the turkey alongside garlic rosemary turkey gravy made from the pan drippings for a flavorful finish.
Notes
- Dry brining enhances the flavor and keeps the turkey moist.
- Allowing the butter to soften to room temperature ensures easy spreading and absorption under the skin.
- Using a wire rack elevates the turkey so heat circulates evenly to crisp the skin.
- Covering the turkey with foil prevents over-browning if needed.
- Resting the turkey after roasting is crucial for juicy slices.
- Make gravy from the pan drippings for an extra savory serving accompaniment.