Marinated Roast Turkey Breast

Having a smaller Thanksgiving or Christmas? You don’t need to cook a whole turkey when a smaller, more manageable turkey breast will do. This easy citrus and garlic marinated roast turkey breast is tender, moist, juicy and perfect for 4 people and I’ll show you how to make a turkey gravy from pan drippings.

For citrus marinated roast turkey breast

My usual prep for turkeys involves a brine, but for an oven roasted turkey breast, marinating works to tenderize the meat, add flavor and a little moisture. This citrus, herb and garlic marinade is bright and zingy. The key to a really juicy breast, however, is the cooking method, which we’ll get to in a minute. Let’s start with prepping the turkey breast.

I like to remove the backbone of the turkey for roasting the breast. Removing the back keeps the bird more stable in the roasting pan, rather than rolling and tipping from one side to another. This is an optional step, so if you don’t feel comfortable doing it, don’t fret – and move on to the marinating instructions.

Removing the turkey backbone

1. Flip the turkey onto the breast with the butt portion facing you (that’s the part with the big opening).
2. Using a pair of good kitchen sheers, follow the line between the turkey breast meat and the back bone and cut through the ribs on one side, but don’t try to cut through the top of the turkey, it’s too tough.
3. Repeat on the opposite side, up to the point where it’s difficult to cut.
4. Holding the breast portion with one hand and the backbone portion with the other, pry them apart until you hear a crack, then use the sheers to cut through the remaining cartilage and connective tissue.
5. Reserve the backbone for gravy if desired (recipe included here).

Marinating the turkey breast

Transfer the whole turkey breast to a zip top freezer bag and pour the marinade over it. Squeeze most of the air from the bag and seal it, then roll the bag around in your hands to distribute the marinade evenly over the turkey breast. Refrigerate the breast for at least 4 hours and up to 12.

Pro-Tip: Though you might be tempted to marinate the turkey for longer, the citrus acids in the marinade will do more harm than good, breaking down the fibers and making the flesh more mealy than juicy.

I’m a waste not, want not gal, so I use the turkey back and a few veggies to make a simple turkey stock that will go into the easy pan gravy for the marinated roast turkey breast. Here’s how to do it.

How to make quick turkey stock

1. Add the turkey back and any skin or other bones to a large saucepan.
2. Roughly chop a small onion, carrot and celery stalk and add them to the pot.
3. Add a bay leaf and some whole peppercorns then cover the turkey back with about 4 cups of cold water.
4. Bring the pot to a boil over medium high heat, then reduce the heat to a simmer and cover the pot with the lid slightly askew so steam can escape.
5. Simmer the stock for 15-20 minutes. (This makes the whole house smell like Thanksgiving).
6. Remove the turkey back and set aside and place a mesh strainer over a bowl to catch the stock. Pour the stock and vegetables through the strainer. (Discard the solids). This is the turkey stock to use for the gravy.

Pro Tip: Pick any meat off of the back carcass and reserve to add to the easy turkey gravy if you like it that way.

Cooking a turkey breast is actually pretty easy, and this simple roasting method keeps the breast meat tender and juicy.

Easy way to roast a turkey breast

1. Remove the turkey from the refrigerator about 45 minutes before roasting so it can come closer to room temperature.
2. Slice the onions into rings and scatter them in the bottom of a roasting pan.
3. Remove the turkey from the marinade and use paper towels to wipe off any excess marinade and pat the turkey dry on both sides. It’s important to dry the turkey well, otherwise, you’re steaming rather than roasting the bird.
4. Place the turkey breast on top of the bed of onions.
5. Pour chicken broth into the bottom of the roasting pan and cover the pan tightly with aluminum foil.
6. Roast the turkey in a low 325° oven for 45 minutes to 1 1/4 hours (depending on the size of your breast).
7. Remove the foil from the turkey, brush the skin with olive oil (to help with browning) and turn the oven up to 425°.
8. Continue to cook the turkey until an instant read thermometer reads about 165° (the safe zone for turkey, while keeping the meat moist).

Note: Depending on how large your turkey breast is it could require another 20-40 minutes of cooking time. My breast was a small 5-pounder and it took an extra 20 minutes at the higher temperature.

Do I really need an instant read thermometer?

In my humble opinion, yes. You do. A good instant read is an invaluable asset because it takes the guesswork out of cooking. You’ll KNOW when your turkey is done.

What’s the best instant read?

My favorite and the one I recommend is the Thermoworks Thermapen One digital instant read thermometer. Why?

• It’s well calibrated
• It’s a comfortable design with large easy-to-read numbers
• It has a built in light feature so if you’re grilling outside after dark, it senses it and lights the screen for you.
• It gives you accurate readings within a few seconds.
• To turn it on you un-fold the probe from the body of the Thermapen.
• To turn it off, you fold the probe into the body of the Thermapen.
• The fold-up design is genius — I can’t tell you how many times I’ve stabbed myself while trying to fish out a probe thermometer from our kitchen drawer.
• This isn’t a cheap item, but it’s worth every dime — and I would have paid more if I’d had to.

If you want a Thermapen One for yourself, please click on my affiliate link. You won’t pay any more for the item, and I’ll make a small commission, so I can buy more turkey breasts.

Rest the turkey breast

After the roasted marinated turkey reaches the right temperature (165°), transfer the breast to a cutting board and lightly tent with tin foil for 15 minutes, so the juices can redistribute throughout the flesh.

If you cut right into the breast without letting it rest, all those juices will flow right out of the bird. Not what we’re going for.

While the turkey rests, make the simple turkey gravy using the pan juices and turkey broth (or you can use canned low-sodium chicken broth if you didn’t make the stock). It’s really easy to do and only takes about 10 minutes.

Making turkey gravy from pan drippings

1. Pour the remaining turkey stock and drippings from the roasting pan into a glass measuring cup.
2. You can keep the onions in the pan or if you like a smoother gravy, discard them.
3. Add the butter to the roasting pan and place over medium high heat on your stovetop.
4. When the butter melts, sprinkle in the flour and stir until a paste forms (called a roux) and no dry bits of flour remain. Cook for about one minute until bubbly.
5. Slowly add the reserved pan drippings, stirring constantly. Don’t add all the liquid at once or you’ll get a lumpy gravy.
6. Add the turkey or canned chicken broth (whichever you’re using) and fresh sage leaves, stirring constantly and bring to a boil. Cook for about 1 minute or until the gravy thickens.
7. Season with salt, pepper and any turkey meat that you’ve picked from the back bone (if you made the turkey stock).
8. For a darker looking gravy, you can add half to one teaspoon of Gravy Master.

The flavor of the marinated roast turkey has a light citrus and herb flavor, so I’ve kept the seasonings of the pan gravy from turkey drippings to a minimum so it doesn’t clash with the meat. This simple turkey gravy is smooth and velvety, perfect for garnishing your sliced turkey, mashed potatoes and stuffing. The recipe makes about 3 cups of gravy, too, so there’s plenty for your diners.

How much turkey do I need per person?

Figure on 1/2 pound of turkey per person, but take into account the inedible parts of the bird as well… i.e. the bones, back (and any giblets, or extras they may have stuffed into your package).

Scott and I ate one turkey breast over the course of two dinners. The remaining turkey breast went into an epic turkey pot pie — and again, that was enough for two meals.

If you’re having a smaller holiday gathering, consider a turkey breast instead of a whole bird. You’ll still have enough for post-Thanksgiving turkey sandwiches.

What to serve with marinated roast turkey breast:

• Browned Butter Mashed Potatoes
• Roasted Garlic Mashed Cauliflower
• Roasted Parsnips and Carrots (shown)
• Butternut Leek & Sausage Stuffing
• Fennel, Apple & Sausage Stuffing
• Homemade Crescent Rolls
• Zinfandel Cranberry Sauce

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