Pechuga de pavo asada con hierbas

Ingredientes

• 6-8 pound bone-in, skin-on, brined turkey breast, thawed (two breasts still joined at the breast bone)
• 12 garlic cloves, smashed with side of knife
• 2 medium onions, sliced
• 1 orange, sliced
• 1 handful fresh poultry blend herbs (thyme, rosemary, sage)
• 1 cup low sodium chicken broth
• 12 tablespoons unsalted butter, softened
• 1 tablespoon olive oil
• 1/2 tablespoon Dijon mustard
• 1/2 tablespoon garlic powder
• 1/2 tablespoon paprika
• 1/2 tablespoon dried rosemary
• 1/2 tablespoon dried parsley
• 1/2 tablespoon salt
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• 1 teaspoon pepper
• 3 tablespoons unsalted butter
• 2 tablespoons reserved herb butter (divided, used in directions)
• 1/3 cup flour
• 2 cups low sodium chicken broth (more or less as needed with drippings)
• Chicken bouillon to taste (optional)

Preparación

1. 1

   Bring to Room Temperature: Remove the turkey from packaging, pat dry with paper towels, and let sit at room temperature for 45-60 minutes. During this time, prepare the pan and herb butter.

2. 2

   Prep Pan: In a 9x13 baking dish or similar roasting pan, layer garlic, sliced onions, orange slices, and fresh herbs in the center. Pour 1 cup chicken broth into the pan. If preparing ahead, add broth just before roasting.

3. 3

   Make and Apply Herb Butter: Mix all herb butter ingredients until evenly combined; reserve 2 tablespoons for gravy. Loosen the turkey skin carefully with a spoon and fingers, then spread about 2/3 of the butter under the skin evenly. Rub the remaining butter all over the skin surface. Place the turkey breast in the prepared pan breast and skin side up, adjusting onions and oranges to stabilize.

4. 4

   Make Ahead Option: If desired, cover the turkey loosely with foil and refrigerate up to 24 hours. Remove 60 minutes before roasting to return to room temperature.

5. 5

   Roast the Turkey: Preheat oven to 450 degrees F. Roast uncovered, skin side up, for 20 minutes. Baste with pan juices, then reduce heat to 325 degrees F. Continue roasting uncovered, basting every 20 minutes for the first hour, then stop basting for crispy skin. Roast until the thickest part reaches 155-160°F on an instant-read thermometer. Cover with foil if skin browns too quickly. Allow about 15-20 minutes per pound; a 7-pound breast takes approximately 2 hours 30 minutes.

6. 6

   Rest: Transfer turkey to a cutting board and let rest uncovered for 15 minutes before carving to keep skin crispy.

7. 7

   Make Gravy: Remove solids from pan drippings and separate fat using a fat separator or freezer bag method. Add chicken broth to drippings to total 2 1/2 cups. Melt 3 tablespoons unsalted butter and 1 tablespoon reserved herb butter in a saucepan over medium heat. Whisk in flour and cook for 3 minutes. Slowly whisk in drippings/broth mixture, bring to simmer until thickened, whisking constantly. Add more broth if too thick. Season with chicken bouillon or salt and pepper to taste.