Sandra This Bobby Flay Turkey Breast Recipe is a juicy and herb-crusted recipe, which is made with a succulent bone-in turkey breast and smoky paprika butter. It’s perfect for smaller gatherings, ready in about 2 hours and 30 minutes.
Bobby Flay Turkey Breast Recipe Ingredients
The Turkey:
- 1 (3 to 4 pound) bone-in turkey breast
- 4 tablespoons unsalted butter, softened
- 1 tablespoons 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
The Gravy:
- Drippings from the turkey – anywhere from ¼ cup to ⅔ cup
- 16 ounces chicken or turkey stock
- 3 heaping tablespoons all-purpose flour
How To Make Bobby Flay Turkey Breast Recipe
- Prep the oven and bird: Preheat your oven to 350°F. Place a wire rack on a baking sheet or inside a roasting pan. Remove the turkey from the fridge and let it sit at room temperature for 30 minutes to ensure even cooking.
- Make the spice paste: In a small bowl, mix together the softened butter, brown sugar, salt, pepper, smoked paprika, dried oregano, and minced garlic until it forms a smooth, spreadable paste.
- Rub the turkey: Place the turkey breast on the prepared rack. Gently loosen the skin with your fingers. Rub the butter mixture generously all over the skin and push some underneath the skin directly onto the meat.
- Roast the turkey: Roast the turkey breast for about 90 minutes. Rotate the pan halfway through the cooking time to ensure even browning. The turkey is done when the internal temperature reaches 165°F at the thickest part.
- Rest the meat: Remove the turkey from the oven and transfer it to a cutting board. Let it rest for 30 minutes before slicing. This allows the juices to redistribute. Use this time to prepare the gravy.
- Strain the drippings: Pour the turkey drippings from the roasting pan through a fine-mesh sieve into a bowl to remove any burnt bits.
- Make the slurry: Pour the cold chicken (or turkey) stock and the flour into a shaker cup (or a jar with a tight lid). Shake vigorously for 30 seconds until the mixture is completely smooth and lump-free.
- Finish the gravy: Pour the strained drippings into a saucepan over medium heat. Whisk the stock-flour slurry into the drippings. Stir constantly until the gravy thickens, about 10-20 minutes. Season with salt and pepper to taste. Keep warm until serving.
Recipe Tips
- Room Temperature Turkey: Do not skip the 30-minute rest before cooking. If you roast a cold turkey, the outside will dry out before the inside is cooked through.
- The “Slurry” Technique: Bobby Flay’s method of shaking the flour and cold stock in a jar is a foolproof way to avoid lumpy gravy. It eliminates the need to make a roux (butter/flour paste) in the pan.
- Brown Sugar & Paprika: The brown sugar aids in caramelization, giving the skin a beautiful color, while the smoked paprika adds a subtle BBQ-style depth that is a signature Bobby Flay flavor profile.
- Under the Skin: Rubbing the butter under the skin is crucial. It bastes the meat directly as it melts, ensuring the breast meat—which is prone to drying out—stays moist.
What To Serve With Bobby Flay Turkey Breast
Since this is a holiday-style main, stick to classic comfort sides.
- Mashed Potatoes: The perfect vessel for the homemade gravy.
- Cranberry Relish: The tartness cuts through the savory herb butter.
- Stuffing: A classic herb or cornbread stuffing.
- Roasted Brussels Sprouts: With bacon or balsamic glaze.
How To Store Bobby Flay Turkey Breast Recipe
- Refrigerate: Slice the meat off the bone and store it in an airtight container for up to 3-4 days. Store the gravy in a separate container.
- Reheat: To reheat the turkey without drying it out, place slices in a baking dish with a splash of chicken broth, cover tightly with foil, and warm in a 300°F oven.
- Freeze: You can freeze the cooked turkey slices for up to 3 months. The gravy also freezes well; just whisk it vigorously when reheating as it may separate slightly.
Bobby Flay Turkey Breast Recipe Nutrition Facts
- Calories: 350
- Total Fat: 18g
- Saturated Fat: 8g
- Cholesterol: 105mg
- Sodium: 650mg
- Total Carbohydrates: 6g
- Dietary Fiber: 0g
- Sugar: 3g
- Protein: 45g
Nutrition information is estimated per serving with gravy.
FAQs
Can I use a boneless turkey breast?
Yes, but the cooking time will be shorter. Check a boneless breast after 45-60 minutes. It is still done when it hits 165°F.
Why is my gravy thin?
Gravy thickens as it simmers (evaporation) and as the flour swells. If it is still too thin after 15 minutes, you can make a little more slurry (1 tbsp flour + 2 tbsp cold water) and whisk it in, simmering for another 5 minutes.
Do I have to use smoked paprika?
If you don’t have smoked paprika, you can use sweet paprika. However, the smoked variety gives it that distinct “Bobby Flay” southwestern kick.
Try More Recipes:
- Bobby Flay Grilled Chicken Breast Recipe
- Bobby Flay Brined Turkey Breast with Spanish Spice Rub and Sour Orange Sauce Recipe
- Bobby Flay Mango Salsa Recipe
Bobby Flay Turkey Breast Recipe
Description
A foolproof roasted turkey breast rubbed with a sweet and smoky herb butter, served with a lump-free pan gravy made using a shaker-cup slurry technique.
Ingredients
Instructions
- Bring turkey to room temp (30 mins). Preheat oven to 350°F.
- Mix butter, sugar, spices, and garlic into a paste.
- Rub paste over and under turkey skin.
- Roast on a rack for 90 mins (until 165°F).
- Rest turkey 30 mins. Strain drippings into a pan.
- Shake stock and flour in a jar to make a slurry.
- Whisk slurry into drippings; simmer 10-20 mins until thickened.
- Season gravy and serve with sliced turkey.
Notes
- Shaker Cup: Any jar with a tight lid works for the slurry; ensure the stock is cold so the flour doesn’t clump.
- Resting: Cutting the turkey too early will cause juices to run out, resulting in dry white meat.
- Pan: Using a rack in the pan ensures heat circulates around the whole breast for even skin crisping.
Bobby Flay Turkey Breast Recipe
