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Roasted Turkey Breast with Herb Butter and Rich Pan Gravy Recipe

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4.1 from 43 reviews

This roasted turkey breast recipe features a juicy, flavorful turkey breast cooked with herb compound butter and roasted with vegetables for enhanced flavor. The turkey is roasted at a high temperature initially to crisp the skin, then finished at a lower temperature for tender, moist meat. Served with a rich homemade turkey gravy made from pan drippings, this dish is perfect for holiday meals or special family dinners.

  • Total Time: 2 hours 5 minutes
  • Yield: 6 servings

Ingredients

For The Turkey Breast:

  • 6 pound turkey breast, skin and bone-in
  • ½ cup herb compound butter (recipe below)
  • 1 large onion, sliced into thick rounds
  • 1 large carrot, sliced in large chunks
  • 2 celery ribs, sliced in large pieces
  • 3 cloves garlic, peeled and rough chopped
  • 1 lemon
  • ½ cup dry white wine (such as sauvignon blanc or pinot gris) or chicken stock for alcohol-free option

For The Herb Compound Butter:

  • 2 oz unsalted butter (½ stick), at room temperature
  • 1 ½ teaspoons fresh rosemary (finely minced) or ½ teaspoon dried rosemary
  • 1 ½ teaspoons fresh thyme (finely minced) or ½ teaspoon dried thyme
  • ½ teaspoon fresh sage (finely minced) or ¼ teaspoon dried sage
  • 1 clove fresh garlic, finely minced or pressed
  • ½ teaspoon lemon zest
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper

For The Turkey Gravy:

  • 2 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 3 tablespoons drippings from roasting pan, fat separated
  • 3 cups chicken stock, or turkey/vegetable stock
  • Salt and pepper to taste

Instructions

  1. Prepare the Herb Butter: In a bowl, combine the unsalted butter, rosemary, thyme, sage, garlic, lemon zest, salt, and black pepper until well incorporated to create the herb compound butter.
  2. Prepare the Turkey: Remove the turkey breast from the fridge 30 minutes to 1 hour before roasting to bring to room temperature. Preheat the oven to 450°F (232°C). Pat the turkey breast dry with paper towels.
  3. Apply Herb Butter: Gently separate the skin from the meat using your fingers, being careful not to tear the skin. Spread three tablespoons of herb butter under the skin on both sides, then spread the remaining herb butter evenly on top and sides of the turkey skin.
  4. Stuff and Secure: Place half of the lemon into the neck cavity with the rounded side up. Secure the turkey skin over the cavity with a toothpick.
  5. Prepare Roasting Base: Arrange onions, carrots, celery, and garlic evenly in a large roasting pan or casserole dish. Pour in the white wine or chicken stock.
  6. Position Turkey: Place the turkey breast on top of the vegetables, adjusting the vegetables to prop the breast upright if needed.
  7. Insert Meat Thermometer: If available, insert a temperature probe into the thickest part of the breast, avoiding touching bone. Set to alarm at 155°F (68°C). If no probe, follow timing guidelines carefully as per weight.
  8. Roast the Turkey: Place the roasting pan in the oven and immediately reduce heat to 325°F (163°C). Roast for 1 ½ to 2 hours until internal temperature reaches 155°F (68°C).
  9. Rest the Turkey: Remove from oven and place on a cutting board. Lightly tent with foil. Keep the temperature probe inserted if used. Let rest for 30 minutes to allow residual heat to raise internal temperature to 165°F (74°C).
  10. Make the Gravy: Remove vegetables from the roasting pan. Pour pan drippings into a glass measuring cup and let fat separate for 10–15 minutes. Skim off and discard fat, reserving about 3 tablespoons of drippings.
  11. Prepare Roux: Place the roasting pan on the stove over medium-high heat or use a medium saucepan. Melt butter, sprinkle in flour, and cook whisking constantly for 6–8 minutes until lightly browned without burning.
  12. Add Drippings and Stock: Stir in reserved drippings, scraping up browned bits from the pan. Add stock and bring to a boil. Reduce heat to a simmer and cook, stirring frequently, for 10–15 minutes until thickened to desired consistency.
  13. Season Gravy: Taste and season with salt and pepper as needed. Optionally strain gravy through a mesh strainer for a smooth finish.
  14. Serve: Remove temperature probe if used. Carve the turkey breast into slices and arrange on a serving platter. Serve the gravy on the side.

Notes

  • This recipe yields 6 servings, approximately ¾ pound turkey breast per person with gravy included.
  • Starting the roast at a high temperature crisps the skin; lowering the heat cooks the breast gently to keep it moist.
  • Placing a whole lemon in the cavity helps keep the neck skin from sinking but is optional.
  • Use a meat thermometer for best doneness results; turkey should rest to ensure it reaches a safe internal temperature of 165°F (74°C).
  • Leftovers can be stored in airtight containers in the refrigerator for up to 3 days. Reheat sliced turkey with broth in a covered pan over medium-low heat for 5-8 minutes; warm gravy separately.
  • Gravy quantity varies by pan—using a roasting pan typically yields about 1 ½ cups; saucepan yields around 2 cups.
  • Author: Adeline
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 45 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American

Find it online: https://flavorhug.com/roasted-turkey-breast-with-herb-butter-and-rich-pan-gravy-recipe/