Duck-Fat Turkey Breasts with Green Onion Puree

A luxurious preparation of turkey breast seared in duck fat and roasted with fresh thyme and garlic, served alongside a silky smooth green onion puree. The duck fat helps create a golden-brown, crispy skin while keeping the meat tender and juicy.

6 servings

1 hr 50 min

Published October 4, 2025

Ingredients

•1 whole bone-in turkey breast
•4½ pounds turkey breast half
•to taste Kosher salt
•to taste freshly ground black pepper
•¼ cup duck fat
•2 tablespoons unsalted butter
•1 bunch bunch thyme
•4 cloves garlic cloves
•½ pound green onions
•½ cup low-sodium vegetable stock
•2 teaspoons cream cheese
•to taste Kosher salt

Cooking Instructions

1.
Preheat the oven to 400°F. Pat turkey breast dry with paper towels and season both sides liberally with salt and pepper.
5 min
2.
Heat a large cast-iron skillet over very high heat. Add the duck fat to the skillet. When the fat shimmers, add the turkey breast, skin-side down, and cook until dark golden brown, 3 to 5 minutes.
5 min
3.
Remove skillet from heat and remove the turkey from pan. Carefully stir the butter into the pan juices. Arrange the thyme branches in the skillet to make a bed for the turkey. Place the turkey, seared-side-up, on the thyme and sprinkle the garlic around the sides. Baste the turkey, and transfer the pan to the oven.
5 min
4.
Roast, basting every 15 minutes, until a meat thermometer inserted into the thickest part of the breast without touching bone registers 155°F, about 1 hour. Baste once more and transfer the turkey to a platter. Let the turkey rest for at least 20 minutes before slicing and serving.
80 min
5.
While the turkey roasts, prepare the puree. In a medium saucepan, heat the stock over medium-high, add the green onions, and simmer until tender, about 5 minutes. Using a slotted spoon, transfer the scallions to a blender, reserving the cooking liquid. Blend on high until very smooth, about 5 minutes, adding a splash of cooking liquid if necessary to help the blender puree the scallions. Add the cream cheese and blend for 2 minutes more. Season with salt to taste. Slice the turkey breast across the grain and serve with the green-onion puree.
15 min

Ingredients

•1 whole bone-in turkey breast

•4½ pounds turkey breast half

•to taste Kosher salt

•to taste freshly ground black pepper

•¼ cup duck fat

•2 tablespoons unsalted butter

•1 bunch bunch thyme

•4 cloves garlic cloves

•½ pound green onions

•½ cup low-sodium vegetable stock

•2 teaspoons cream cheese

•to taste Kosher salt

Cooking Instructions

Preheat the oven to 400°F. Pat turkey breast dry with paper towels and season both sides liberally with salt and pepper.

5 min

Heat a large cast-iron skillet over very high heat. Add the duck fat to the skillet. When the fat shimmers, add the turkey breast, skin-side down, and cook until dark golden brown, 3 to 5 minutes.

5 min

Remove skillet from heat and remove the turkey from pan. Carefully stir the butter into the pan juices. Arrange the thyme branches in the skillet to make a bed for the turkey. Place the turkey, seared-side-up, on the thyme and sprinkle the garlic around the sides. Baste the turkey, and transfer the pan to the oven.

5 min

Roast, basting every 15 minutes, until a meat thermometer inserted into the thickest part of the breast without touching bone registers 155°F, about 1 hour. Baste once more and transfer the turkey to a platter. Let the turkey rest for at least 20 minutes before slicing and serving.

80 min

While the turkey roasts, prepare the puree. In a medium saucepan, heat the stock over medium-high, add the green onions, and simmer until tender, about 5 minutes. Using a slotted spoon, transfer the scallions to a blender, reserving the cooking liquid. Blend on high until very smooth, about 5 minutes, adding a splash of cooking liquid if necessary to help the blender puree the scallions. Add the cream cheese and blend for 2 minutes more. Season with salt to taste. Slice the turkey breast across the grain and serve with the green-onion puree.

15 min