Good luck cutting this succulent southern roast turkey breast with a knife, y’all…it’s just tooo juicy and tender!! And the ultra-flavorful pan drippings at the bottom of the pot!! You transform it into a grain free, gluten free gravy worthy of your holiday table almost effortlessly. With roughly 30 minutes of total hands-on time, this holiday – or any day – recipe is a keeper, and a repeater. Yep, and yum to the tum…
Rising to the Thanksgiving Turkey Challenge
I love turkey, and can’t ever seem to get enough of it. If I thought about cooking it more throughout the year, I would try, with ‘try’ being the operative word. See, while I’m dreaming of eating Thanksgiving turkey bite by bite, Mark’s thinking of anything else he could eat but the bird. Sigh. He just doesn’t like turkey much, and he usually doesn’t get behind any cooking of a turkey. Shake of the head…
Well, this year I used the blog as an excuse to make a Southern slow roast turkey breast. And then I mentioned that if it was good, we could have another one on Thanksgiving. Mark laughed at me, saying ‘It better be ‘wow’ good.’
So, I immediately got busy obsessing over every detail of the preparations. The Thanksgiving turkey challenge was now on, y’all, and I was determined to win for the blog, and for Thanksgiving dinner every single year of my life…
Time to Prep the Southern Roast Turkey Breast
I went big on the southern roast turkey breast prep, y’all. I mean crazy BIG. I wasn’t taking the Thanksgiving turkey challenge lightly. Nope. I was all in, and all in to win.
So, I poured a rough-chopped onion, a few celery stalks, and a green bell pepper into a blender. Then, I topped the ‘trinity’ with fresh rosemary, parsley, basil, paprika, SP&C, brown sugar, garlic cloves, and two heaping teaspoons of Tabasco:
That came out as a green paste that I added to 2 quarts of chicken broth, salt, and vinegar. After a quick stir, I submerged more than half of the turkey breast into the marinade. I covered it, then refrigerated it for 24 hours. I turned the breast over before I went to bed.
The next day, I took it out of the fridge. I turned the turkey breast over carefully, and let the other side sit in the marinade while it came up to room temperature.
Time to Cook the Southern Roasted Turkey Breast
While the bird was warming up on the counter, I made a quick seasoned butter sauce to rub all over the turkey breast:
Then, I slow roasted the turkey breast on a rack in my big Dutch oven for roughly 3 hours. While it rested, I made the super easy grain free and gluten free gravy. And I hoped with all of my heart that it all tasted as good as it looked:
Once we ate it, we discovered that it tasted even better than it looked!! Yay and happy dance! The southern roast turkey breast is sooo tender and juicy that you can barely cut it with a knife. And the gluten free gravy is sooo flavorful from the marinade and the seasoned butter rub, y’all. It’s sooo good that it even shocked Mark into liking turkey. He ate it twice!! Yep and yay!!! And we’re having it again for Thanksgiving dinner. I can’t wait!! Yep and yay again!!
Have a blessed and bountiful Thanksgiving, and see y’all on the yum side…
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- 1 7-pound, bone-in turkey breast
- 8 cups chicken broth or turkey broth
- 1 large onion, cubed
- 1 large green bell pepper, cubed
- 3 celery stalks with leaves, cut in fourths
- 4 garlic cloves
- 1 tablespoon fresh rosemary leaves
- 1 teaspoon dried basil leaves
- 1 teaspoon smoked paprika
- 1 tablespoon cane sugar
- 2 heaping teaspoons Tabasco
- ⅓ cup salt
- 6 whole black peppercorns
- ½ cup apple cider vinegar
- Butter Rub
- 1 stick butter, melted
- 1 teaspoon Tabasco
- ¼ teaspoon gluten free liquid smoke
- ¼ teaspoon dried rosemary
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon parsley flakes
- ½ teaspoon paprika
- Gluten Free Gravy
- 1 tablespoons tapioca starch
- ¼ cup cold water
- Pour onion, bell pepper, celery, garlic, and rosemary into blender . Add dried basil, paprika, cane sugar, and Tabasco to blender. Pulse until incorporated.
- Pour chicken broth in large bowl with fitted lid. Add seasoning mixture from blender, and stir until combined.
- Submerge one half of the turkey breast in the marinade. Cover, and refrigerate for 24 hours. Flip the breast over in the marinade after 12 hours, if possible.
- Preheat oven to 275 degrees F.
- Remove bowl from refrigerator. Turn turkey breast over, and let come to room temperature for about 30 minutes.
- Stir the seasoned butter rub ingredients in a bowl until incorporated. Use your hands to massage the rub into the turkey breast.
- Set a small baking rack inside of a large cast iron Dutch oven. Place the turkey breast on top of the rack.
- Cover, and roast for 3 hours, or until a digital thermometer inserted deep with the breast reads 165 degrees F.
- Remove Dutch oven from oven, and place roasted turkey breast on a plate. Remove baking rack.
- Let rest 15 minutes.
- Remove fallen turkey breast skin pieces in bottom of Dutch oven with a slotted spoon.
- Place Dutch oven on the stove over a medium high fire. Mix the tapioca starch and water together to make a slurry. Pour the slurry into the roast turkey pan drippings, and stir until incorporated. Bring to a boil, stirring often until the mixture smooths out.
- Remove from heat.
- Let stand 5 minutes. Serve gluten free gravy over southern roasted turkey breast.