Unlike a whole roast turkey, roast bone-in turkey breast is unfussy and a great option for a Sunday dinner, especially when served with a rich gravy. Unfortunately, turkey breast has a reputation for turning out dry, which can dissuade cooks from preparing it. We’ve used several tricks to prevent dry meat, but no method delivers a juicier turkey breast than roasting it in a covered Dutch oven at very low heat. With all the moisture trapped in the pot, the turkey essentially braises in its own flavorful juices, and the gentle heat decreases the risk of overcooking the delicate white meat. A good gravy can be as fussy as the turkey itself, involving drippings, stock, and a roux. For a simpler but ultraflavorful gravy, we surrounded the turkey breast with shallots, celery, dried porcini mushrooms for earthy depth, tomato paste for an umami boost, and thyme and a bay leaf for backbone. As they cooked in the turkey’s rendered juices, the seasonings became so flavorful that, while the meat rested, we simply transferred the contents of the pot to a blender (minus the herbs), added broth and lemon juice, and pureed them until luxuriously smooth. Voilà—perfectly juicy turkey and an ultrasimple gravy. If using a self-basting turkey breast (such as a frozen Butterball) or kosher turkey, do not season with salt in step 2.
Ingredients
- 1 (5- to 6-pound) bone-in whole turkey breast
- Salt and pepper
- 2 tablespoons extra-virgin olive oil
- 8 shallots, chopped
- 2 celery ribs, chopped
- ½ ounce dried porcini mushrooms, rinsed and minced
- 2 teaspoons tomato paste
- 4 sprigs fresh thyme
- 1 bay leaf
- ¼ cup chicken broth
- 1 tablespoon lemon juice
- Adjust oven rack to lowest position and heat oven to 250 degrees. Place turkey breast on counter, skin side down. Using kitchen shears, cut through ribs, following vertical line of fat where breast meets back, from tapered end of breast to wing joint. Using your hands, bend back away from breast to pop shoulder joints out of sockets. Using paring knife, cut through joints between bones to separate back from breast; discard back. Trim excess fat from breast.
- Pat breast dry with paper towels and season with salt and pepper. Heat oil in Dutch oven over medium-high heat until just smoking. Brown breast on all sides, about 12 minutes; transfer to plate.
- Pour off all but 2 tablespoons fat from pot. Add shallots and celery and cook over medium heat until softened and lightly browned, 5 to 7 minutes. Stir in mushrooms, tomato paste, thyme sprigs, and bay leaf and cook until fragrant, about 1 minute. Off heat, return breast, skin side up, to pot, adding any accumulated juices. Cover, transfer pot to oven, and cook until turkey registers 160 degrees, 2 to 2½ hours.
- Remove pot from oven. Transfer turkey to carving board and let rest for 20 minutes. Meanwhile, discard thyme sprigs and bay leaf. Transfer vegetables and any cooking liquid from pot to blender. Add broth and lemon juice and process until smooth, about 30 seconds. Return gravy to now-empty pot and set over low heat to keep warm. Season with salt and pepper to taste. Carve turkey, discarding skin, if desired. Serve, passing gravy separately.