Lemon and Paprika Roast Turkey Breast
with garlic mushroom gravy
This recipe was originally written to make 8 servings. With a lemon paprika compound butter rubbed over top, this turkey breast is anything but ordinary. Smarts: Roast the turkey in a large skillet or oven-safe pan and you can transfer the pan directly to the stovetop to make the gravy. Smarts: The mushrooms in the gravy make it more substantial and flavorful, but if you prefer a smooth gravy, just skip the mushrooms.
- Butter - 3 Tbsp, softened
- Lemon zest - 2 tsp
- Paprika, smoked - 1 tsp (sub regular paprika)
- Salt - 1 tsp
- Black pepper - 1/2 tsp
- Oil, cooking - 2 Tbsp
- Turkey breast, boneless - 3 lbs
- Foil - to cover cooked turkey
- Garlic - 4 cloves, finely diced
- Mushrooms, any button - 8 oz, chopped (look for pre-chopped)
- Thyme leaves, fresh (opt) - 2 tsp, chopped
- Butter - 2 Tbsp
- Flour - 1/4 cup
- Miso paste (opt) - 1 tsp
- Stock, any type - 2 cups
- Garlic - (If prepping right before cooking, get oven heating first.) Dice garlic. (Can be done up to 5 days ahead)
- Make lemon paprika butter - Soften butter (portion for turkey) in the microwave. Whisk in lemon zest, paprika, salt, and black pepper. (Can be done up to 5 days ahead)
- Mushrooms / Thyme leaves - Prep as directed. Store separately. (Can be done up to 3 days ahead)
- Heat oven to 350F / 177C.
- Brush oil over the bottom of an oven-safe skillet. Add turkey breast, skin-side up. Rub the top and sides of the turkey with lemon paprika butter.
- Transfer skillet to oven and roast until turkey is cooked all the way through, 1 1/4 hours to 2 hours. (Cook time will vary depending on thickness. Start checking at the low end of the cook time. The turkey is done when a thermometer inserted into the thickest part registers 160F / 71C.)
- Transfer turkey to a cutting board and cover loosely with foil. Allow turkey to rest, covered, for at least 20 minutes.
- While turkey rests, place the skillet (including any pan drippings from the turkey) over medium heat. (Note: be very careful with the skillet handle since it will be hot!)
- Add butter (portion for gravy) to heated skillet. As butter melts, scrape up any browned bits on the bottom of the pan. Add mushrooms and saute until very tender, 6 to 7 minutes.
- Stir garlic and thyme leaves into mushrooms and saute until fragrant, ~1 minute.
- Sprinkle flour over mushrooms and stir until no dry spots remain. Whisk in miso and stock. Bring to a simmer. Simmer until gravy is thickened to your liking, 3 to 5 minutes.
- Taste gravy and season with some salt and pepper if needed.
- Slice turkey and serve with gravy over top.
Love the flavor of the lemon paprika butter. Will use this recipe in non-Thanksgiving times.0 Helpful
This was a great alternative to cooking an entire turkey. It was so simple, delicious, and came out perfectly cooked.0 Helpful
Great flavor! Just not a big fan of turkey in general. Omitted the mushrooms and the gravy was still great. Would use a lot less thyme though!0 Helpful
A nice, simple alternative.0 Helpful
This gravy recipe is amazing! Definitely going to be a Thanksgiving staple.0 Helpful
Wonderful highlight of our Thanksgiving meal! The gravy was the best gravy I’d ever had. We used a turkey breast with bone in and cooked for about 2 hours. Came out flavorful and tender!0 Helpful