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Lemon and Paprika Roast Turkey Breast
with garlic mushroom gravy

Active: 25 min Total: 1 hr 40 min
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.


Lemon and Paprika Roast Turkey Breast:
  • 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 Mushroom Gravy:
  • 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


  1. Garlic - (If prepping right before cooking, get oven heating first.) Dice garlic. (Can be done up to 5 days ahead)
  2. 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)
  3. Mushrooms / Thyme leaves - Prep as directed. Store separately. (Can be done up to 3 days ahead)

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  1. Heat oven to 350F / 177C.
  2. 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.
  3. 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.)
  4. Transfer turkey to a cutting board and cover loosely with foil. Allow turkey to rest, covered, for at least 20 minutes.
  5. 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!)
  6. 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.
  7. Stir garlic and thyme leaves into mushrooms and saute until fragrant, ~1 minute.
  8. 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.
  9. Taste gravy and season with some salt and pepper if needed.
  10. Slice turkey and serve with gravy over top.



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