Roast Turkey Breast with Pan Gravy
Tender, juicy turkey breast roasted golden brown with herb butter, finished with a silky pan gravy that makes the whole bird sing.
Ingredients (serves 6)
- 1 whole turkey breast (4 lbs)
- 4 tablespoons butter
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh thyme
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 cups chicken stock
- 1 onion
- 2 carrots
- 2 tablespoons cornstarch
- 3 tablespoons water
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Save this recipeInstructions
- 1
Preheat oven to 325°F. Pat turkey breast dry and place skin-side up on a roasting pan.
- 2
Mix softened butter with chopped rosemary, thyme, salt, and pepper. Rub all over the turkey breast and under the skin.
- 3
Arrange halved onion and carrot chunks around the turkey. Pour 1 cup chicken stock into the pan.
- 4
Roast for 60 minutes, basting every 20 minutes, until internal temperature reaches 165°F at the thickest part.
- 5
Transfer turkey to a cutting board and rest for 10 minutes.
- 6
Strain pan drippings into a saucepan, discarding solids. Whisk in remaining chicken stock and bring to a simmer.
- 7
Mix cornstarch and water into a slurry and whisk into the gravy. Simmer for 2 minutes until thickened.
- 8
Carve turkey and serve with warm gravy poured over each slice.
