Herb Butter Roast Turkey Breast with Garlic Pan Gravy
A juicy bone-in turkey breast with golden herb-butter skin and a silky garlic gravy made from the pan drippings.
- Prep Time: 30 minutes
- Cook Time: 105 minutes
- Total Time: 155 minutes
- Yield: 8 servings
- Category: Dinner
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 1 bone-in, skin-on turkey breast (5 to 7 pounds), fully thawed
- 6 tablespoons unsalted butter, softened
- 4 garlic cloves, finely grated, divided
- 1 tablespoon finely chopped fresh sage
- 2 teaspoons finely chopped fresh rosemary
- 2 teaspoons fresh thyme leaves
- 1 tablespoon finely grated lemon zest
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 large yellow onion, cut into wedges
- 1 lemon, sliced
- 4 fresh herb sprigs
- 3 cups low-sodium turkey or chicken broth, divided
- 3 tablespoons reserved turkey fat or unsalted butter
- 3 tablespoons all-purpose flour
Instructions
- Prepare: Heat the oven to 325°F (165°C). Pat the turkey dry. Carefully loosen the skin without tearing it.
- Make the herb butter: Mix the butter, 3 garlic cloves, sage, rosemary, thyme, lemon zest, salt, and pepper. Spread half beneath the skin and the rest over the outside.
- Build the pan: Place the onion, lemon slices, and herb sprigs in a roasting pan. Add 1 cup broth and set the turkey skin-side up over the aromatics.
- Roast: Roast for 1 1/2 to 2 hours, adding broth if the pan dries, until the thickest part reaches 165°F (74°C) without touching bone. Tent loosely with foil if the skin darkens early.
- Rest: Transfer to a board, tent loosely, and rest 20 minutes before removing the meat from the bone and slicing across the grain.
- Make the gravy: Strain the pan liquid and skim the fat. Cook 3 tablespoons fat with the remaining garlic and flour for 2 minutes. Gradually whisk in the drippings plus enough broth to equal 2 cups. Simmer 5 to 7 minutes until smooth; season to taste.
Notes
Roasting time varies by size and shape; temperature determines doneness. Refrigerate leftovers within 2 hours and use within 3 to 4 days. Reheat to 165°F (74°C). Contains milk and wheat. Images are AI-generated illustrations; recipe not kitchen-tested.