Savory Herb Roasted Turkey (Printable)
Tender turkey breast infused with herbs and served alongside a rich, flavorful gravy.
# What's Needed:
→ Turkey
01 - 1 (4-5 lb) boneless, skin-on turkey breast
02 - 2 tbsp olive oil
03 - 1 tsp kosher salt
04 - 1/2 tsp freshly ground black pepper
→ Herb Butter
05 - 4 tbsp unsalted butter, softened
06 - 2 tbsp fresh parsley, finely chopped
07 - 1 tbsp fresh rosemary, finely chopped
08 - 1 tbsp fresh thyme leaves, finely chopped
09 - 3 cloves garlic, minced
10 - 1 tsp lemon zest
→ For Roasting
11 - 1 large onion, quartered
12 - 2 carrots, cut into chunks
13 - 2 celery stalks, cut into chunks
14 - 1 cup low-sodium chicken broth
→ Gravy
15 - 2 tbsp unsalted butter
16 - 2 tbsp cornstarch
17 - 2 cups turkey drippings and/or chicken broth
18 - Salt and pepper, to taste
# How to Make It:
01 - Preheat oven to 350°F.
02 - Pat the turkey breast dry with paper towels. Gently loosen the skin without detaching it.
03 - In a small bowl, mix together butter, parsley, rosemary, thyme, garlic, and lemon zest.
04 - Rub half the herb butter under the skin of the turkey breast and the remaining on top. Drizzle with olive oil and season with salt and pepper.
05 - Arrange onions, carrots, and celery in a roasting pan. Place the turkey breast on top, skin side up. Pour chicken broth into the pan.
06 - Roast uncovered for 1 to 1 1/2 hours, or until the internal temperature reaches 165°F. Baste with pan juices every 30 minutes.
07 - Remove turkey from oven, tent with foil, and let rest 15 minutes before slicing.
08 - Strain pan drippings into a measuring cup.
09 - In a saucepan, melt butter over medium heat. Stir in cornstarch and cook 1 minute.
10 - Gradually whisk in 2 cups of pan drippings/broth. Simmer until thickened, about 3-5 minutes. Season to taste.
11 - Slice turkey breast and serve with the herb gravy.
# Tips for Success:
01 -
- The herb butter under the skin keeps the meat impossibly juicy while creating golden crispy skin on top
- You get all the holiday flavors in half the time with almost zero cleanup
02 -
- A meat thermometer is absolutely non-negotiable—guessing will ruin everything
- Letting the turkey rest is the difference between juicy meat and a dry disappointment
03 -
- Brining the turkey breast for 8 hours before roasting adds an extra layer of flavor and moisture
- Use arrowroot instead of cornstarch if you need the gravy to be completely grain-free