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Golden Roasted Turkey Recipe – Perfect Sunday Dinner!

By Elaine Mellen

Posted on January 19, 2016

Luscious family dinners are a Sunday staple at my house, and this Golden Roasted Turkey recipe has been a family favorite for years. The tradition dates back to my grandparents, who gathered the whole clan for a big feast on Sundays. We would all sit around the large dinning room table for a meal that my grandmother had prepared, until my mother took on the tradition. She passed it along to me, including this wonderful recipe.

Having a beautifully prepared dinner on Sunday is a wonderful treat. Golden roasted turkey breast makes for a memorable meal, with so many tasty side dishes that compliment it.

Golden Roasted Turkey Breast

Ingredients:

1 turkey breast (6 lbs)
1 tablespoon butter, at room temperature
2 cloves garlic, chopped
2 teaspoons sage
1 teaspoon rosemary
1 teaspoon pepper
4 thin slices of lemon
1 tablespoon olive oil
Juice of 1 lemon
1 teaspoon salt
1 teaspoon pepper
1/4 cup unbleached all-purpose flour
3 cups turkey or chicken broth, homemade or low-sodium store bought

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Directions:

Soak the poultry in salt water for about one hour. Rinse and pat dry. Place in roasting pan.

Preheat oven to 325 degrees F.

In a small bowl combine butter, garlic, sage, rosemary and pepper. Mix to form a paste.

Gently separate the turkey breast skin from the meat to make a pouch between the skin and meat. Divide butter mixture in half and stuff into each pouch. Place two lemon slices into each pouch as well.

Rub olive oil on turkey breast, and pour lemon juice over turkey. Season with salt and pepper.

Set the meat breast-side up in the roasting pan. Roast for 2 to 2 1/2 hours, or until an instant read thermometer inserted into the thickest part of the roast registers 160 degrees F.

Transfer the turkey to a cutting board and tent loosely with foil for 30 minutes. (The breast temperature will continue to rise to 170 degrees as it rests.)

Pour the pan drippings into a de-greasing cup* or small bowl. Reserve 3 tablespoons of the fat, discarding the rest, and add the juices to the stock. Add the reserved fat to the roasting pan and place on a burner over medium high heat.

Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir in the flour and cook for 2 minutes, stirring constantly. Whisk in the stock and continue to stir.

Bring to a boil and cook until thickened, about 3 minutes. Strain the gravy, discarding the vegetables, and season with salt and pepper to taste.

Carve the turkey breast and serve with the gravy.

* I really like the de-greasing cup from William Sonoma, the “no spill” gravy separator. This helpful tool really makes preparing gravy so easy!