Herb-roasted turkey breast with pan gravy
100 min · 49 g protein · 309 cals / serving
A Thanksgiving centerpiece that needs no whole bird: a boneless turkey breast rubbed with garlic, rosemary, thyme, sage and lemon zest, roasted over onions and carrots until the herbs crisp on top. The sticky, browned bits in the pan become a glossy, savory gravy, and the soft roasted vegetables go straight onto the platter.
Ingredients
- 3 1/2 lb turkey breast, boneless turkey breast roast, skin removed
Herb rub
- 1 tbsp butter, softened
- 2 tsp olive oil
- 5 cloves garlic, finely grated
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme, leaves
- 1 tsp dried sage
- 1 lemon's worth lemon zest
- 1 3/4 tsp salt
- 1 tsp black pepper
Pan gravy
- 2 1/2 cups chicken broth, low-sodium
- 2 tbsp cornstarch
- 1/2 tbsp tamari, gluten-free soy sauce
To serve
- a small handful fresh parsley, chopped
Steps
- Take the turkey out of the fridge 30 minutes before roasting and pat it dry. Mash the butter, olive oil, garlic, rosemary, thyme, sage, lemon zest, salt and pepper into a paste and rub it all over the turkey. If the roast is not already tied, tie it with kitchen string every 2 inch so it cooks evenly.
- Heat the oven to 425°F. Scatter the onion, carrot and celery in a roasting pan, pour in 1 cup of the broth and set the turkey on top of the vegetables.
- Roast for 20 minutes, then turn the oven down to 350°F. Roast for 50–60 minutes more, basting with the pan juices twice and loosely covering the top with foil if the herbs darken too fast, until an instant-read thermometer in the thickest part reads 165°F.
- Lift the turkey onto a board, cover it loosely with foil and let it rest for 15 minutes. Spoon the vegetables onto a warm platter.
- Set the roasting pan over medium heat, pour in the rest of the broth and scrape up every browned bit from the bottom. Stir the cornstarch with 3 tablespoons of cold water and the tamari, whisk it into the simmering pan and cook for 2 minutes until the gravy is glossy and coats a spoon. Pour in any juices from the resting board and taste for salt.
- Slice the turkey across the grain, lay it over the vegetables, scatter with parsley and serve the gravy hot alongside.
Good to know
Will a skinless breast dry out?
Not if you take it out the moment it reaches 165°F and let it rest before slicing. The herb butter bastes the outside, and the broth in the pan keeps the oven steamy. A thermometer matters more than the clock here.
Can I use a bone-in breast?
Yes. Use one of about 5 lb, keep the timing at 20 minutes hot, then allow roughly 1 1/4 to 1 1/2 hours at 350°F, always going by the thermometer.
Can I make the gravy ahead?
Roast the turkey a day early, make the gravy, and chill both. Reheat the sliced turkey covered in a splash of the gravy at 300°F for about 20 minutes, so it warms through without drying.
Alternatives
89the slow-cooker versionSlow cooker turkey breast
88the British turkey crownRoast turkey crown with lemon and thyme
79leftovers: turkey, cranberry and feta saladTurkey, cranberry and feta salad
85leftovers: turkey and barley soupTurkey and barley soup
67leftovers: turkey enchiladas verdesTurkey enchiladas verdes
Per
- Calories
- 115
- Protein
- (67%)
- 18 g
- Fat
- (20%)
- 2 g
- Carbohydrates
- (13%)
- 4 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 366 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 2475 kcal goes into the pot and 3019 g of ingredients comes out as about 2150 g of food: 115 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.