Herb Roasted Turkey Breast with Pan Gravy

Name: Herb Roasted Turkey Breast with Pan Gravy
Prep time: 10 min
Total time: 65 min
Yield: 8
Ingredients: 1 small onion (peeled and roughly chopped); 1 lemon (cleaned); 12 fresh sage leaves; Large handful of fresh flat-leaf parsley (approximately 1/2 cup (from 12 stems)); 3 tablespoons of extra-virgin olive oil (plus more for greasing the pan); 1 teaspoon of salt (plus more if needed); 6 fresh bay leaves; 4 tablespoons of butter; 2 boneless turkey breast halves (with skin (approximately 2 to 2 1/2 pounds each)); Freshly ground black pepper; 3 tablespoons of all-purpose flour; 1/4 cup of apple or regular brandy (recommended: Calvados); 2 to 3 cups of apple cider; Salt and pepper to taste

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Herb Roasted Turkey Breast with Pan Gravy

Are you looking for a delicious and flavorful main dish for your next family gathering or holiday feast? Look no further than this mouthwatering Herb Roasted Turkey Breast with Pan Gravy. It’s the perfect centerpiece that will have everyone coming back for seconds.

Why Choose Turkey Breast?

When it comes to turkey, the breast is often the preferred choice for many reasons. Not only is it leaner and lower in fat compared to other cuts of turkey, but it also cooks faster, making it a great option for those who want a delicious meal without the lengthy cooking time. Plus, turkey breast is incredibly versatile and can be seasoned and flavored in a variety of ways to suit your taste.

Choosing the Right Herbs

One of the keys to a flavorful herb roasted turkey breast is selecting the right herbs. Think of herbs as the secret ingredients that elevate the taste of your dish. Popular choices include rosemary, thyme, sage, and parsley. The combination of these aromatic herbs will infuse your turkey breast with a tantalizing aroma and a burst of flavor.

Preparing the Turkey Breast

Before you start roasting your turkey breast, it’s important to properly prepare it. Begin by rinsing the turkey breast under cold water and patting it dry with paper towels. This step helps to remove any excess moisture and ensures a crispy skin. Next, season the breast generously with salt and pepper, and then rub a mixture of minced garlic, olive oil, and your chosen herbs all over the turkey. Allow the flavors to meld by letting the seasoned turkey breast sit in the refrigerator for at least an hour.

Roasting the Turkey Breast

Preheat your oven to 350°F (175°C) and place the seasoned turkey breast on a roasting rack in a shallow roasting pan. This setup allows for even cooking and helps to achieve a crispy skin. Roast the turkey breast until it reaches an internal temperature of 165°F (74°C), which usually takes around 1 to 1.5 hours depending on the size of the breast. Remember to baste the turkey breast with pan juices every 30 minutes to keep it moist and flavorful.

Creating the Perfect Pan Gravy

While your turkey breast is resting, it’s time to make the pan gravy. Start by removing the turkey breast from the roasting pan and set it aside to rest. Place the roasting pan on the stovetop over medium heat and add some chicken or turkey broth. Scrape up the browned bits from the bottom of the pan, as they are packed with flavor. Gradually whisk in some flour to thicken the gravy until it reaches your desired consistency. Season with salt, pepper, and any additional herbs for extra flavor.

FAQs

1. Can I use dried herbs instead of fresh herbs?

Yes, you can use dried herbs as a substitute for fresh herbs. Just remember to adjust the amounts, as dried herbs tend to have a more concentrated flavor.

2. How long should I let the turkey breast rest before carving?

It’s best to let the turkey breast rest for about 15 to 20 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful turkey.

3. Can I use this recipe for a whole turkey?

While this recipe is specifically designed for turkey breast, you can certainly adapt it for a whole turkey. Just remember to adjust the cooking time accordingly based on the weight of the bird.

4. How do I know when the turkey breast is fully cooked?

Use a meat thermometer to check the internal temperature of the turkey breast. It should reach 165°F (74°C) to ensure that it’s fully cooked and safe to eat.

5. Can I make the pan gravy ahead of time?

Absolutely! You can make the pan gravy ahead of time and reheat it when you’re ready to serve. Just make sure to store it in an airtight container in the refrigerator.

6. What can I serve with herb roasted turkey breast?

There are plenty of delicious side dishes that pair well with herb roasted turkey breast. Some popular options include mashed potatoes, roasted vegetables, cranberry sauce, and stuffing.

7. Can I freeze leftover herb roasted turkey breast?

Yes, you can freeze leftover turkey breast. Simply place it in an airtight container or wrap it tightly in aluminum foil before storing it in the freezer. It can be kept for up to three months.

8. Can I use different herbs for the pan gravy?

Absolutely! Feel free to experiment with different herbs to customize the flavor of your pan gravy. Rosemary, thyme, and sage are popular choices that complement the herb roasted turkey breast well.

In conclusion, this Herb Roasted Turkey Breast with Pan Gravy is a show-stopping dish that will impress your guests with its flavorful and juicy meat. With the right combination of herbs and a perfectly cooked turkey breast, you’ll create a memorable meal that will have everyone asking for seconds. So why wait? Give this recipe a try and savor the deliciousness!

Herb Roasted Turkey Breast with Pan Gravy

Prep10 min

Total1 hr 5 min

Servings8

1 small onion (, peeled and roughly chopped)
1 lemon (, cleaned)
12 fresh sage leaves
Large handful of fresh flat-leaf parsley (approximately 1/2 cup (, from 12 stems))
3 tablespoons of extra-virgin olive oil (plus more for greasing the pan)
1 teaspoon of salt (plus more if needed)
6 fresh bay leaves
4 tablespoons of butter
2 boneless turkey breast halves (, with skin (approximately 2 to 2 1/2 pounds each))
Freshly ground black pepper
3 tablespoons of all-purpose flour
1/4 cup of apple or regular brandy (recommended: Calvados)
2 to 3 cups of apple cider
Salt and pepper to taste

Preheat the oven to 450 degrees F. Grease a roasting pan and set it aside.
In a mini food processor, place the onion. Using a vegetable peeler, remove the thin strips of lemon zest, being careful not to include the bitter white pith. Add the lemon zest to the food processor and save the whole lemon for later use. Finely chop the onion and lemon zest until it forms a coarse paste. Add the sage, parsley, olive oil, and 1 teaspoon of salt. Pulse until well combined.
In a small pan, place 2 bay leaves and butter. Heat over medium-low heat until the butter is melted and bubbling. Remove from heat and set aside.
On a work surface, place the turkey breasts. Gently loosen the skin from one end to create a pocket without completely detaching it. Season the turkey breasts generously with salt and pepper. Stuff half of the herb paste under the skin of each breast, spreading it evenly. Transfer the breasts to the prepared roasting pan and tuck 2 bay leaves under each one. Baste the breasts with half of the bay butter using a pastry brush. Place the turkey in the preheated oven and immediately reduce the temperature to 400 degrees F. After 20 minutes, baste the turkey breasts with the remaining butter and continue roasting for an additional 20 to 25 minutes, or until the internal temperature reaches 170 degrees F.

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