Equipment
* optional
Ingredients
Herb-Butter Turkey
- 2500 g bone-in, skin-on turkey breast, thawed, room temperature
- 85 g unsalted butter, softened
- 10 g fresh sage leaves, minced
- 5 g fresh thyme leaves, minced
- 3 garlic cloves, minced
- 1 lemon zest
- 15 g kosher salt
- 2 g black pepper, freshly ground
Cranberry-Wine Sauce
- 340 g fresh cranberries
- 180 ml dry white wine
- 150 g granulated sugar
- 1 shallot, finely minced
- 60 ml orange juice, freshly squeezed
- 1 orange zest, strips
- 10 ml olive oil
Nutrition (per serving)
Method
Remove the turkey breast from the refrigerator 45-60 minutes before roasting to allow it to come to room temperature. Pat the skin thoroughly dry with paper towels.
In a small bowl, combine softened butter, minced sage, thyme, minced garlic, lemon zest, 1 tsp of the salt, and the black pepper. Mash with a fork until a uniform paste forms.
Preheat the oven to 220°C (425°F). Carefully loosen the skin of the turkey breast from the meat using your fingers, being careful not to tear it. Spread 3/4 of the herb butter under the skin. Rub the remaining butter over the top of the skin and season liberally with the remaining salt.
Place the turkey breast on a rack in a roasting pan. Roast at 220°C (425°F) for 20 minutes to blast the skin. Then, reduce the oven temperature to 165°C (325°F) without opening the door. Continue roasting for 60-75 minutes until an instant-read thermometer inserted into the thickest part reads 74°C (165°F).
While the turkey roasts, prepare the sauce. Heat olive oil in a saucepan over medium heat. Add the minced shallot and sauté for 2-3 minutes until softened but not browned.
Deglaze the pan with the white wine, scraping up any browned bits. Add the cranberries, sugar, orange juice, and orange zest strips. Bring to a boil, then reduce heat to low.
Simmer the sauce gently for 10-15 minutes, or until most of the cranberries have popped and the sauce coats the back of a spoon. Remove from heat and discard the orange zest strips.
Once the turkey reaches 74°C (165°F), remove from the oven. Transfer to a carving board and tent loosely with foil. Let it rest for at least 20 minutes to allow juices to redistribute before carving.
Chef's Notes
- Always roast bone-in for breast meat if possible; the bone acts as a heat insulator, keeping the meat moist while adding flavor.
- The 'high heat start' method (blasting at 220°C then dropping to 165°C) creates the best skin texture without drying out the interior.
- For the wine, choose a dry white with high acidity like Sauvignon Blanc to balance the sugar in the cranberry sauce. Avoid oaked Chardonnays as they can turn bitter when reduced.
- Save the carcass! The roasted breast bone makes an incredible stock for soups or risottos the next day.
- Make sure to rest the meat. Cutting into it immediately will cause all the juices to run out onto the board, leaving the meat dry.
Storage
Refrigerator: 3 days — Store meat and sauce in separate airtight containers.
Freezer: 2 months — Turkey freezes well; sauce texture may loosen upon thawing.
Reheating: Reheat turkey gently with a splash of broth covered in foil at 150°C/300°F to prevent drying.
