Creole Roasted Turkey Breast
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Firing up the stove
A bone-in turkey breast rubbed under and over the skin with Creole herb butter, roasted on a bed of onion, orange and sage until juicy and burnished. The Thanksgiving main for a smaller table, sliced and served with turkey demi-glace. Adapted from Southern Discourse.
Why It Works
Butter under the skin seasons and bastes the meat directly, while drying the skin before buttering the top helps it crisp. Starting in a preheated pan gives the underside a head start, and the onion, orange and sage act as an aromatic rack that perfumes the breast and the drippings. Pulling at 155°F and resting avoids the dry, overcooked breast that 165°F straight from the oven gives you.
Notes
Adapted from Southern Discourse. For even more flavor, dry brine the breast with 2 tsp kosher salt overnight uncovered in the fridge and skip the salt in the butter. Spoon the pan drippings into the demi-glace or the wild rice soup. A breast this size feeds 4–6 on its own; plan about 1 lb bone-in per person if it's the only protein.
RECIPE CARD
Creole Roasted Turkey Breast
Yield: 4–6 servings | Time: About 2 hours (10 minutes active)
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Ingredients
- 1 bone-in whole turkey breast, 5–5½ lb
- 1 Tbsp olive oil
- 4 Tbsp unsalted butter, softened
- 3 Tbsp Creole seasoning (Chef Daniel's Creole Seasoning works great)
- 1 Tbsp fresh thyme leaves
- 1 tsp kosher salt (less if your Creole seasoning is salty)
- 1 bunch fresh sage
- ½ yellow onion, cut into wedges
- 1 small orange or mandarin, cut into wedges
Instructions
- Preheat with the pan. Put the olive oil in a Dutch oven or large cast iron skillet, set it in the oven, and heat to 350°F.
- Make the Creole butter. Mash the butter with the Creole seasoning, thyme and salt.
- Butter the turkey. Gently loosen the skin from the breast without tearing it off. Rub half the butter underneath, right on the meat. Pat the outside of the skin dry, then spread the rest of the butter over the top.
- Build the rack. Carefully pull out the hot pan. Pile the onion, orange and sage in the center and set the turkey on top, skin side up.
- Roast. Roast about 1½ hours, until the thickest part of the breast reads 155°F (not touching the bone). If the skin browns too fast, tent loosely with foil.
- Rest. Rest 15–20 minutes; carryover heat brings it to a safe 160°F while keeping it juicy.
- Slice and serve. Carve the breast halves off the bone, slice across the grain, and fan on plates with Turkey Demi-Glace. Save the bone for the stock.
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