Ingredients

The following ingredients have 1 Servings
  • 1 (2-2.5 lbs.) turkey breast, boneless and skin-on
  • 2 tablespoons butter, melted
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 sprig fresh thyme, stem removed
  • 1 medium onion, sliced
  • ¼ cup all-purpose flour, or more if needed (optional to make gravy)

Instruction

  • Preheat oven to 450 F.
  • Wash and pat dry turkey with paper towels. Brush both sides of turkey breast with melted butter. Rub on salt, pepper, and thyme.
  • On a roasting pan, add sliced onions and olive oil. Toss to coat. Layer roasting rack on top and place turkey breast with the skin up on a roasting tray. Roast for 25 minutes, until the skin is golden brown, then lower the oven temperature to 350 F and loosely cover the turkey with aluminum foil. Continue to roast until the turkey reaches an internal temperature of 165 F as read on a meat thermometer, approximately 30-40 minutes, depending on thickness.
  • For extra crispy skin, turn the broiler on high and broil for 2-3 minutes until crispy. Keep a close eye on the broiler as things can burn quickly. 
  • Remove from oven and allow turkey to sit for 15 minutes before carving.
  • Garnish with fresh thyme on top and serve with caramelized onions, a side of mashed potatoes, and a drizzle of gravy (or pan juices).
  • For an easy gravy, pour 2 cups of turkey drippings through a fine mesh sieve and into a cooking pot. Add flour and whisk to combine. Make sure the flour is fully dissolved. Transfer the pot to the stove and heat over medium heat for 3-4 minutes, continuously stirring until gravy is thickened. If the gravy gets too thick, add one tablespoon of water at a time to thin it out. If it is too thin, whisk constantly and bring it to a boil to thicken, or whisk in ½ tablespoon of flour at a time.