Savory Herb Roasted Turkey (Printable)
Tender turkey breast enlivened with herbs and garlic, roasted and paired with a flavorful homemade gravy.
# What's Needed:
→ Turkey
01 - 1 boneless, skin-on turkey breast (2.5–3 lbs)
02 - 2 tablespoons olive oil
03 - 3 tablespoons unsalted butter, softened
→ Herb Blend
04 - 2 tablespoons fresh rosemary, finely chopped
05 - 2 tablespoons fresh thyme, finely chopped
06 - 1 tablespoon fresh sage, finely chopped
07 - 4 garlic cloves, minced
08 - 1½ teaspoons kosher salt
09 - 1 teaspoon 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 tablespoons pan drippings
17 - 2 tablespoons unsalted butter
18 - 2 tablespoons cornstarch
19 - Salt and pepper, to taste
# How to Make It:
01 - Preheat the oven to 375°F. Pat the turkey breast completely dry with paper towels to ensure crispy skin.
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 underneath the skin directly onto the meat for maximum flavor penetration.
04 - Rub the remaining herb paste evenly over the entire exterior of the turkey breast, coating the skin completely.
05 - Arrange quartered onion, carrot chunks, and celery stalks in the bottom of a roasting pan. Pour 1 cup of chicken broth over the vegetables to create a flavorful base.
06 - Place the seasoned turkey breast skin-side up directly on top of the vegetable bed in the roasting pan.
07 - Roast uncovered for 1½ hours, or until the internal temperature reaches 165°F in the thickest part of the breast. Baste with pan juices every 30 minutes for added moisture and flavor.
08 - 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.
09 - Strain the pan drippings through a fine mesh sieve, discarding the cooked vegetables. In a saucepan, melt 2 tablespoons butter over medium heat.
10 - Whisk cornstarch into the melted butter, stirring constantly for 1–2 minutes to form a smooth roux and cook out the raw starch flavor.
11 - Gradually whisk in 2 cups of broth and 2 tablespoons of reserved pan drippings, ensuring no lumps form.
12 - Simmer the gravy over medium heat, whisking continuously, for 5–7 minutes until thickened to desired consistency. Season with salt and pepper to taste.
13 - Slice the rested turkey breast and arrange on plates. Serve immediately with warm herb gravy ladled over the top.
# Tips for Success:
01 -
- The herb butter under the skin keeps the meat incredibly juicy without constant monitoring
- You get that impressive holiday centerpiece presentation with a fraction of the work and time
- The homemade gravy from pan drippings tastes like it came from a professional kitchen
02 -
- Always use a meat thermometer instead of relying on time alone because every oven cooks differently
- Letting the meat rest is not optional since it redistributes the juices throughout the breast
- Your gravy might need more cornstarch if it seems too thin just whisk it in carefully
03 -
- Room temperature butter mixes more easily into the herb paste
- Leftover gravy freezes beautifully for up to 3 months