Easy Oven-Roasted Turkey Breast

Elevate your holiday or weeknight dinner with this simple and flavourful oven-roasted turkey breast recipe. Juicy, tender, and perfectly seasoned, it’s a delicious centrepiece that’s easy to prepare and sure to impress!

Ingredients

Marinade

• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp smoked paprika
• 1 tbsp mustard powder
• 1 tbsp sea salt
• 2 tsp cumin
• 2 tsp dried rosemary
• 2 tsp oregano
• 2 tsp parsley
• 2 tsp thyme
• 2 tsp basil
• 2 tsp black pepper
• 1/2 tsp cinnamon
• 1/2 cayenne
• 1/4 cup coconut sugar (smokey, mild)
• 1/4 cup apple cider vinegar
• 1/4 cup avocado oil (or other neutral oil)

NOTE: This will yield enough marinade for 2-3 breasts. Or, save what is left in the fridge and use up on chicken or white fish later in the week!

Gravy

• Pan drippings
• 2 tbsp grass-fed butter
• 2 tbsp flour
• 1 L organic bone broth
• 1 spring of rosemary
• 4-6 sage leaves
• 3 sprigs of thyme
• 1 tsp Dijon mustard
• 1 tsp tamari

Preparation

1. Combine all marinade ingredients in a bowl and whisk to make a paste. Slather all over the turkey, trying to get under the skin as best and as carefully as you can. Cover and allow to marinate for a minimum of 6 hours, and up to 24 hours.
2. Set the turkey on a roasting rack in the middle of the oven and roast at 350°F for approximately 1 hour, or until the internal temperature reads 165°F. Carefully remove the breast and place on a cutting board with a lip to catch any drippings. Loosely tent with foil for 20 minutes while you prepare the gravy!
3. Into a separate pan, strain any drippings from the roasting pan through a fine mesh sieve, pressing through with a spatula to extract as much goodness as you can. If you don’t think you’ve yielded enough drippings, add some leftover marinade to the pan! On medium heat, gently stir in the grass-fed butter. Make a slurry by adding some water to the flour in a little cup and stir into the spiced butter. Turn the heat down slightly. Whisk constantly for about 2 minutes, until the flour has been incorporated into a paste and it turns a nice brown colour and smells rich. Slowly and carefully, pour in the bone broth. Turn the heat back up to medium high. Bring to a boil and keep stirring to ensure the paste and broth don’t clump together. Add the fresh herbs, Dijon and tamari and let simmer for another 10 minutes, or until all of your other dishes are done! Taste and adjust seasonings as needed. Carefully remove the herbs, leaving behind any loose bits of leaves that may have detached themselves.
4. Slice you’re perfectly roasted turkey breast and pour the gravy over top. Garnish with some fresh rosemary, sage or thyme.

Note: Make sure that the internal temperature of the turkey breast is 165°F.

Recipe by: Shaunna Leinster – Culinary Nutritionist

More Recipes