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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 1008 kcal
- Protein
- 88 g
- Carbohydrates
- 40 g
- Fat
- 52 g
- Fiber
- 3 g
- Sugar
- 29 g
- Sodium
- 1237 mg
- Saturated Fat
- 18 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 20 g
- Polyunsaturated Fat
- 9 g
- Cholesterol
- 297 mg
- Potassium
- 1042 mg
- Calcium
- 93 mg
- Iron
- 4.0 mg
- Magnesium
- 120 mg
- Phosphorus
- 745 mg
- Zinc
- 3.6 mg
- Vitamin A
- 203 mcg
- Vitamin C
- 18 mg
- Vitamin D
- 1.7 mcg
- Vitamin E
- 2.5 mg
- Vitamin K
- 5 mcg
- Vitamin B6
- 2.3 mg
- Vitamin B12
- 1.4 mcg
- Thiamin
- 0.27 mg
- Riboflavin
- 0.41 mg
- Niacin
- 41.4 mg
- Folate
- 23 mcg
- Water
- 380 g
- Alcohol
- 3 g
Sources: Aggregated Public Data, USDA FoodData Central
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.
Troubleshooting
Turkey breast is dry
Cause: Overcooking; turkey breast has very little fat and dries out instantly past 74°C (165°F)
Fix: Slice thinly and bathe in the cranberry-wine sauce or warm chicken stock before serving
Prevention: Use a digital thermometer and pull the meat exactly when it hits temperature
Skin is soggy
Cause: Skin wasn't dried properly or oven temp was too low
Fix: If meat is done but skin is pale, broil for 1-2 minutes, watching constantly to prevent burning
Prevention: Pat dry thoroughly; ensure the initial oven blast is hot (220°C/425°F)
Cultural Context
Turkey is the quintessential centerpiece of the North American Thanksgiving table, originating from wild turkeys indigenous to the continent. This preparation modernizes the tradition by focusing solely on the breast—often the most coveted part—paired with a gastrique-style sauce that bridges the gap between savory gravy and sweet cranberry relish.
