Savory Herb Roasted Turkey (Printable)

Tender turkey breast infused with fresh herbs and served with rich homemade gravy for comforting meals.

# What You Need:

→ 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

# Steps:

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 - For the gravy: 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 or broth. Simmer until thickened, about 3-5 minutes. Season to taste.
11 - Slice turkey breast and serve with the herb gravy.

# Expert Hints:

01 -
  • The herb butter under the skin keeps the meat impossibly juicy while creating that gorgeous crispy skin everyone fights over
  • You get all the festive satisfaction with half the cooking time and practically zero stress
  • Homemade gravy from those pan drippings tastes like something your grandmother would have served
02 -
  • Using a meat thermometer is absolutely non-negotiable because overcooked turkey is basically just sadness on a plate
  • Letting the meat rest for the full 15 minutes is what makes the difference between juicy and dry
  • The vegetables underneath are not just for show, they are flavor bombs for your gravy
03 -
  • Brining the turkey breast overnight adds another layer of moisture and flavor that is pretty hard to beat
  • If your skin is browning too quickly, loosely tent with foil for the last 20 minutes of cooking

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