Ingredients
For the Turkey:
- Protein: 1 whole bone-in or boneless turkey breast (approx. 5–6 lbs).
- Herb Butter: 1/2 cup unsalted butter (softened), 4 cloves minced garlic, 1 tbsp each of fresh chopped rosemary, thyme, and sage.
- Seasoning: Salt and freshly ground black pepper to taste.
- Aromatics (for the pan): 1 onion (quartered), 2 carrots (chopped), and 2 stalks of celery.
For the Savory Gravy:
- Pan Drippings: Collected from the roasting pan.
- Thickener: 2 tbsp all-purpose flour.
- Liquid: 2 cups chicken or turkey stock.
- Finish: A splash of heavy cream (optional for richness).
Instructions
1. Preparation
- Preheat your oven to 325°F (165°C).
- In a small bowl, mix the softened butter with the garlic, rosemary, thyme, sage, salt, and pepper until it forms a paste.
2. Seasoning the Bird
- Pat the turkey breast completely dry with paper towels.
- Gently loosen the skin and rub about half of the herb butter directly onto the meat under the skin. Spread the remaining butter all over the outside of the skin.
3. Roasting
- Place the onion, carrots, and celery in the bottom of a roasting pan. Place the turkey breast on top of the vegetables.
- Pour 1/2 cup of water or stock into the bottom of the pan to keep the environment moist.
- Roast for about 20 minutes per pound, or until a meat thermometer reaches an internal temperature of 165°F (74°C).
4. The Gravy (As seen in the photo)
- Once done, remove the turkey and let it rest for at least 15 minutes before slicing.
- Strain the pan drippings into a measuring cup. In a small saucepan, whisk 2 tbsp of the fat (or butter) with 2 tbsp of flour over medium heat for 1–2 minutes.
- Slowly whisk in the drippings and stock. Simmer until the gravy thickens to your liking.
5. Serving
- Slice the turkey into thick, succulent pieces. Arrange them on a platter and pour the warm gravy generously over the meat. Garnish with fresh sprigs of thyme.
