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Fall Herb Butter Roasted Turkey Breast with Easy Pan Gravy

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This fall herb butter roasted turkey breast is the kind of recipe that makes you look like a hero in the kitchen without spending all day there. It’s built for real life, not a cooking competition.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 tablespoons fresh sage, finely chopped
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 (4-5 pound) bone-in, skin-on turkey breast
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 small yellow onion, quartered
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups low-sodium chicken broth
  • 1/4 cup dry white wine (optional)
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C). Remove the turkey breast from the fridge and let it sit at room temperature for 30 minutes.
  2. In a small bowl, combine the softened butter, sage, rosemary, thyme, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Mash together with a fork until well combined.
  3. Pat the turkey breast dry with paper towels. Using your fingers, gently loosen the skin from the meat, starting at the top and working your way down. Be careful not to tear the skin.
  4. Take about two-thirds of the herb butter and slide it under the skin. Spread it evenly over the breast meat. Rub the remaining butter all over the outside of the skin. Season the outside with the remaining salt and pepper, and drizzle with the olive oil.
  5. Scatter the quartered onion, carrots, and celery in the bottom of the roasting pan. Place a wire rack over the vegetables (if you have one). If not, just place the turkey directly on the veggies.
  6. Place the turkey breast in the oven and roast for 1 hour 15 minutes to 1 hour 45 minutes, or until the internal temperature reaches 155°F (68°C) in the thickest part of the breast. Start checking at the 1-hour mark.
  7. Remove the turkey from the oven and transfer it to a cutting board. Tent it loosely with foil and let it rest for at least 15 minutes.
  8. While the turkey rests, pour the pan drippings through a fine-mesh strainer into a fat separator or glass measuring cup. You should have about 1 cup of liquid. If you have less, supplement with chicken broth.
  9. Place the roasting pan on the stove over medium heat. Add 2 tablespoons of the rendered fat (or use butter) and whisk in the flour. Cook for 1 minute, stirring constantly.
  10. Slowly whisk in the strained drippings and the chicken broth (and wine, if using). Bring to a simmer and cook for 3-5 minutes, until thickened. Season with salt and pepper to taste.
  11. Carve the turkey breast against the grain into thick slices. Pour the warm gravy over the top and serve immediately.

Notes

Patting the skin dry is crucial for crispy skin. Use a thermometer, not a timer, for perfect doneness. Let the turkey rest for at least 15 minutes before slicing. If the gravy tastes flat, add a splash of apple cider vinegar or lemon juice.

Nutrition

Keywords: turkey breast, herb butter, roasted turkey, fall recipe, Thanksgiving, pan gravy, easy dinner

Find it online: https://cookluma.com/fall-herb-butter-roasted-turkey-breast-with-easy-pan-gravy/