Jamie Oliver Turkey Breast Recipe

This roasted turkey breast is juicy, flavorful, and easy to make! It’s rubbed with a spiced butter mix and roasted until golden brown. Serve it with a rich homemade gravy made from turkey drippings. Perfect for Thanksgiving or a simple weeknight meal!

Ingredients Needed:

• 1 (3 to 4-pound) bone-in turkey breast
• 4 tablespoons unsalted butter, softened
• 1 tablespoon brown sugar
• 1 teaspoon salt
• 1 teaspoon black pepper
• ½ teaspoon smoked paprika
• ½ teaspoon dried oregano
• 2 garlic cloves, minced
• fresh herbs, for serving

Gravy:

• drippings from the turkey – anywhere from ¼ cup to ⅔ cup
• 16 ounces chicken or turkey stock
• 3 heaping tablespoons of all-purpose flour

How To Make Turkey Breast Recipe?

1. Preheat the oven: Set the oven to 175°C. Place a wire rack on a baking sheet or in a roasting pan.
2. Prepare the turkey: Let the turkey sit at room temperature for 30 minutes. In a bowl, mix butter, brown sugar, salt, pepper, smoked paprika, oregano, and garlic to make a smooth paste.
3. Season the turkey: Place the turkey breast on the rack. Rub the butter mixture all over, making sure to get some under the skin.
4. Roast the turkey: Bake for 90 minutes, rotating the pan halfway through. The turkey is done when the internal temperature reaches 75°C.
5. Rest the turkey: Remove from the oven and let it rest for 30 minutes before slicing.
6. Make the gravy: Strain the turkey drippings through a fine mesh sieve into a bowl. Pour into a saucepan over medium heat. In a shaker cup, mix stock and flour for 30 seconds to make a slurry. Slowly pour the slurry into the pan while whisking. Keep stirring for 10 to 20 minutes until the gravy thickens. Season with salt and pepper to taste.

Recipe Tips:

• Let the Turkey Rest Before Cooking: Take the turkey out of the fridge 30 minutes before cooking so it cooks evenly. A cold turkey straight from the fridge will cook unevenly, leaving some parts dry.
• Spread Butter Under the Skin: Carefully lift the skin and spread the butter mixture directly onto the meat. This helps keep the turkey moist and adds deep flavor as it roasts.
• Use a Meat Thermometer: The turkey is done when the thickest part of the breast reaches 75°C. Check the temperature early to avoid overcooking and drying out the meat.
• Let the Turkey Rest After Cooking: After roasting, let the turkey sit for at least 30 minutes before slicing. This helps the juices stay inside the meat, making it tender and juicy.
• Whisk the Gravy Constantly: When making gravy, whisk the stock and flour mixture slowly into the drippings to prevent lumps. Stir the gravy the whole time while cooking to make it smooth and creamy.

How To Store & Reheat Leftovers?

• Refrigerate: Let the roasted turkey breast cool down first. Then, store it in a sealed container in the fridge for up to 4 days.
• Freeze: After cooling, put the turkey in a freezer-safe container and freeze for up to 3 months.
• Reheat: Warm the turkey in a skillet over low heat with a splash of broth, stirring occasionally until heated through.

Nutrition Facts:

• Calories: 320 kcal
• Total Fat: 12g
• Saturated Fat: 5g
• Cholesterol: 95mg
• Sodium: 480mg
• Potassium: 400mg
• Total Carbohydrate: 6g
• Dietary Fiber: 0.5g
• Sugars: 1g
• Protein: 45g

Jamie Oliver Turkey Breast Recipe

Course: DinnerCuisine: BritishDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

1

hour 

30

minutes

Calories

320

kcal

This roasted turkey breast is juicy, flavorful, and easy to make! It’s rubbed with a spiced butter mix and roasted until golden brown. Serve it with a rich homemade gravy made from turkey drippings. Perfect for Thanksgiving or a simple weeknight meal!

Ingredients

• 1 (3 to 4-pound) bone-in turkey breast

• 4 tablespoons unsalted butter, softened

• 1 tablespoon brown sugar

• 1 teaspoon salt

• 1 teaspoon black pepper

• ½ teaspoon smoked paprika

• ½ teaspoon dried oregano

• 2 garlic cloves, minced

• fresh herbs, for serving

• Gravy:

• drippings from the turkey – anywhere from ¼ cup to ⅔ cup

• 16 ounces chicken or turkey stock

• 3 heaping tablespoons of all-purpose flour

Directions

• Preheat the oven: Set the oven to 175°C. Place a wire rack on a baking sheet or in a roasting pan.
• Prepare the turkey: Let the turkey sit at room temperature for 30 minutes. In a bowl, mix butter, brown sugar, salt, pepper, smoked paprika, oregano, and garlic to make a smooth paste.
• Season the turkey: Place the turkey breast on the rack. Rub the butter mixture all over, making sure to get some under the skin.
• Roast the turkey: Bake for 90 minutes, rotating the pan halfway through. The turkey is done when the internal temperature reaches 75°C.
• Rest the turkey: Remove from the oven and let it rest for 30 minutes before slicing.
• Make the gravy: Strain the turkey drippings through a fine mesh sieve into a bowl. Pour into a saucepan over medium heat. In a shaker cup, mix stock and flour for 30 seconds to make a slurry. Slowly pour the slurry into the pan while whisking. Keep stirring for 10 to 20 minutes until the gravy thickens. Season with salt and pepper to taste.

Notes

• Let the Turkey Rest Before Cooking: Take the turkey out of the fridge 30 minutes before cooking so it cooks evenly. A cold turkey straight from the fridge will cook unevenly, leaving some parts dry.
• Spread Butter Under the Skin: Carefully lift the skin and spread the butter mixture directly onto the meat. This helps keep the turkey moist and adds deep flavor as it roasts.
• Use a Meat Thermometer: The turkey is done when the thickest part of the breast reaches 75°C. Check the temperature early to avoid overcooking and drying out the meat.
• Let the Turkey Rest After Cooking: After roasting, let the turkey sit for at least 30 minutes before slicing. This helps the juices stay inside the meat, making it tender and juicy.
• Whisk the Gravy Constantly: When making gravy, whisk the stock and flour mixture slowly into the drippings to prevent lumps. Stir the gravy the whole time while cooking to make it smooth and creamy.