Savory Herb Roasted Turkey (Printable)
Tender turkey breast roasted with fresh herbs and garlic, enhanced by rich homemade gravy for memorable meals.
# What You Need:
→ Turkey
01 - 1 boneless, skin-on turkey breast (about 2.5–3 lbs)
02 - 2 tbsp olive oil
03 - 3 tbsp unsalted butter, softened
→ Herb Blend
04 - 2 tbsp fresh rosemary, finely chopped
05 - 2 tbsp fresh thyme, finely chopped
06 - 1 tbsp fresh sage, finely chopped
07 - 4 garlic cloves, minced
08 - 1½ tsp kosher salt
09 - 1 tsp 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 tbsp pan drippings
17 - 2 tbsp unsalted butter
18 - 2 tbsp cornstarch
19 - Salt and pepper, to taste
# Steps:
01 - Preheat the oven to 375°F. Pat the turkey breast dry with paper towels to ensure crispy skin.
02 - In a small bowl, mix softened butter, olive oil, chopped rosemary, thyme, sage, garlic, lemon zest, salt, and pepper to form a consistent herb paste.
03 - Gently loosen the skin of the turkey breast and rub half the herb paste under the skin. Rub the remaining paste evenly over the outside.
04 - Arrange onion, carrots, and celery in a roasting pan. Pour 1 cup chicken broth into the pan. Place the turkey breast skin-side up on top of the vegetables.
05 - Roast uncovered for 1½ hours, or until the internal temperature reaches 165°F in the thickest part. Baste with pan juices every 30 minutes for moisture.
06 - Transfer the turkey breast to a platter, tent with foil, and rest for 15 minutes before slicing to retain juices.
07 - For the gravy, strain pan drippings and discard vegetables. In a saucepan, melt butter over medium heat. Whisk in cornstarch to form a roux.
08 - Gradually whisk in 2 cups broth and 2 tbsp pan drippings. Simmer, whisking constantly, until thickened (about 5–7 minutes). Season with salt and pepper.
09 - Slice turkey and serve with warm herb gravy.
# Expert Hints:
01 -
- The herb butter under the skin creates juicy, flavorful meat from the inside out
- Much more manageable than a whole bird but still feels like a feast
- Homemade gravy from pan drippings tastes like something your grandmother would have perfected
02 -
- A meat thermometer is non-negotiable, visual cues can be misleading with turkey
- Letting the meat rest is the difference between juicy and dry, don't skip this step
- Your gravy will look too thin right up until the moment it suddenly thickens
03 -
- Butter under the skin rather than oil creates a more succulent result
- Room temperature herbs release more flavor than cold ones straight from the fridge