Savory Herb Roasted Turkey Breast (Print Version)

Turkey breast roasted with herbs and garlic, paired with a rich, flavorful homemade gravy.

# What You’ll Need:

→ Turkey

01 - 1 boneless, skin-on turkey breast (2.5-3 lbs)
02 - 2 tbsp olive oil
03 - 3 tbsp unsalted butter, softened

→ Herb Blend

04 - 2 tbsp fresh rosemary, finely chopped
05 - 2 tbsp fresh thyme, finely chopped
06 - 1 tbsp fresh sage, finely chopped
07 - 4 garlic cloves, minced
08 - 1½ tsp kosher salt
09 - 1 tsp black pepper
10 - Zest of 1 lemon

→ For Roasting

11 - 1 onion, quartered
12 - 2 carrots, cut into large chunks
13 - 2 celery stalks, cut into large chunks
14 - 1 cup low-sodium chicken broth

→ Gravy

15 - 2 cups turkey or chicken broth
16 - 2 tbsp pan drippings
17 - 2 tbsp unsalted butter
18 - 2 tbsp cornstarch
19 - Salt and pepper, to taste

# Steps:

01 - Preheat the oven to 375°F. Pat the turkey breast completely dry with paper towels to ensure proper skin crisping.
02 - In a small bowl, combine softened butter, olive oil, chopped rosemary, thyme, sage, garlic, lemon zest, salt, and pepper. Mix thoroughly to form a cohesive herb paste.
03 - Gently loosen the skin from the turkey breast using your fingers. Rub half the herb paste directly under the skin, then spread the remaining paste evenly over the exterior surface.
04 - Arrange the quartered onion, carrot chunks, and celery stalks in the bottom of a roasting pan. Pour 1 cup of chicken broth over the vegetables.
05 - Place the turkey breast skin-side up on the vegetable bed. Roast uncovered for 1½ hours, basting with pan juices every 30 minutes, until the internal temperature reaches 165°F in the thickest portion.
06 - Transfer the roasted turkey breast to a serving platter. Tent loosely with aluminum foil and allow to rest for 15 minutes before slicing to retain juices.
07 - Strain the pan drippings, discarding the cooked vegetables. In a saucepan over medium heat, melt 2 tablespoons of butter.
08 - Whisk the cornstarch into the melted butter to form a roux. Gradually incorporate 2 cups of broth and 2 tablespoons of reserved pan drippings while whisking continuously.
09 - Simmer the gravy for 5-7 minutes, whisking constantly until thickened. Season with salt and pepper to taste. Slice the rested turkey and serve accompanied by warm herb gravy.

# Expert Tips:

01 -
  • The herb butter under the skin keeps the meat impossibly juicy while creating that gorgeous golden crackling we all crave
  • Homemade gravy from pan drippings transforms this into a company-worthy dinner that looks like you spent all day cooking
  • Leftovers (if there are any) make incredible sandwiches the next day
02 -
  • Letting the turkey rest is not optional, those juices need time to redistribute or they will all run out onto your cutting board
  • The cornstarch slurry method eliminates lumpy gravy forever, whisk it into melted butter before adding any liquid
  • Don't skip basting, those pan juices are creating layers of flavor every time you spoon them over the bird
03 -
  • Room temperature butter spreads more easily under the skin, so take it out of the fridge an hour before you start cooking
  • Add a splash of white wine to the roasting pan for extra depth in your gravy
  • For the crispiest skin, roast at 425°F for the first 15 minutes, then reduce to 375°F

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