← Recipes · Sunday Dinner · Roast Turkey Breast with Gravy
390 cal52g protein11g carbs15g fat820mg sodium
Estimated, per serving — stays per-serving no matter how many you cook for.
Everyday 25nothing beyond the everyday cabinet
Roast Turkey Breast with Gravy
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Sunday Dinner150 minComfortable cook
Serves−6+· written for 6 — change it and the ingredients follow
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Ingredients
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bone-in turkey breastthawed completely if frozen, patted dry5 lb
unsalted buttersoftened4 tbsp
garlicminced4 cloves
fresh thymeleaves chopped2 tbsp
fresh sagefinely chopped1 tbsp
kosher saltfor the turkey, plus more to taste for the gravy1 tbsp
black pepperfreshly ground1 tsp
paprika1 tsp
yellow onioncut into thick wedges2 medium
carrotscut into 2-inch chunks3 medium
celerycut into 2-inch pieces3 stalks
low-sodium chicken broth1 cup for the roasting pan, 2 cups for the gravy3 cups
all-purpose flour1/4 cups
soy saucefor color and depth in the gravy1 tsp
Cook it to
Turkey165°F / 74°C
USDA minimum internal temperatures. Measure at the thickest part, away from bone.
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SidesMost sides finish faster than the main — start the quick ones last so everything lands hot.
Steps
1If you have the time, salt the turkey breast with the kosher salt up to a day ahead and leave it uncovered in the fridge. If not, just salt it all over when you start. Let it sit on the counter for 30 minutes before roasting so it cooks evenly.
2Heat the oven to 425°F with a rack in the lower third. Scatter the onion, carrot and celery across the bottom of a roasting pan and pour in 1 cup of the broth.
3Mash the butter with the garlic, thyme, sage, pepper and paprika. Loosen the skin over the breast with your fingers and push about half the herb butter under it. Rub the rest over the outside of the skin.
4Set the turkey breast skin side up on the vegetables. Roast for 20 minutes to start the skin browning, then lower the oven to 350°F.
5Keep roasting until an instant-read thermometer in the thickest part of the breast, not touching bone, reads 160°F. This usually takes another 1 hour to 1 hour 15 minutes. If the skin gets dark before the turkey is done, tent it loosely with foil.
6Move the turkey to a cutting board and let it rest, uncovered or lightly tented, for 20 minutes. The temperature will climb to 165°F as it rests and the juices will settle into the meat.
7While it rests, lift the vegetables out of the pan with a slotted spoon into a serving dish and keep them warm. Pour the drippings into a heatproof measuring cup, let the fat rise for a minute, then spoon 1/4 cup of fat back into the roasting pan. Save the rest of the drippings.
8Set the roasting pan over two burners on medium heat. Whisk in the flour and cook for 1 to 2 minutes, scraping up the browned bits, until it smells toasty and looks like wet sand.
9Slowly whisk in the 2 cups of broth and the reserved drippings, leaving behind any remaining fat. Add the soy sauce. Simmer for 5 to 8 minutes, whisking now and then, until the gravy coats the back of a spoon.
10Taste the gravy and season with salt and pepper. Strain it through a fine sieve if you want it silky, and pour it into a warm pitcher or gravy boat.
11Carve the breast off the bone in two halves, slice across the grain, and serve with the roasted vegetables and plenty of gravy.