Herb Roasted Turkey Breast with Gravy
Herb Roasted Turkey Breast with Gravy
INGREDIENTS
Fresh sage 2 bunches
Fresh thyme 6 sprigs
Fresh rosemary 2 sprigs
Garlic, cut in half 2 heads
Salted butter, softened ½ cup
Kosher salt as needed
Black pepper, freshly ground as needed
Gravy
Salted butter ¼ cup
All-purpose flour 6 tablespoons
Chicken stock 4 cups
Kosher salt as needed
LET'S GET COOKING!
Preheat your oven to 325°F and move your oven rack to the lowest position.
Use your fingers to separate the skin from the flesh of your turkey. Using softened butter, massage it under and over the skin of the turkey.
Season the entire turkey breast with kosher salt and freshly ground black pepper.
Place the turkey onto a tray with the garlic and herbs around the breast.
Place the turkey in the oven and roast for 1 hour.
Remove the turkey and baste with the pan juices before returning it back to the oven for another 30 minutes.
Continue to baste every 10 minutes until the turkey reaches 170°F when a thermometer is inserted into the thickest part of the breast.
Carefully transfer the turkey breast to a carving board and cover with foil to rest.
Strain the juices from the roasting pan and set aside.
Add the salted butter into the roasting pan and heat to melt.
Whisk in enough flour to make a smooth paste and until a rich brown color develops.
Continue whisking while pouring in the 4 cups of chicken broth as well as the pan juices.
Season with salt to taste.
Slice the turkey and serve with the gravy.