Roasted Turkey Breast
User Reviews
0.0
0 reviews
Unrated
Roasted Turkey Breast
Report
This oven roasted turkey breast is tender, juicy and wonderful served with our simple pan gravy. It’s perfect not only for a smaller Thanksgiving dinner, but any night of the week too.
Share:
Ingredients
For the Turkey Breast
- 3 pound turkey breast boneless skin-on
- ¼ cup butter softened
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon fresh sage minced
- ½ teaspoon fresh Rosemary minced
- ½ teaspoon fresh thyme minced
For the Gravy
- ¼ cup onion finely chopped
- 2 cloves garlic minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ cups chicken broth
- ¼ cup heavy cream
- 1 teaspoon salt
- ½ teaspoon pepper
Add to Shopping List
Instructions
Prep the Turkey Breast
- Preheat the oven to 375° F. While the oven is preheating, remove the turkey breast from the refrigerator and let it sit at room temperature to help it cook more evenly.
- In a small bowl, add the softened butter, olive oil, minced garlic, salt, pepper, sage, rosemary, and thyme and mix it together with a fork.
- Rub the butter mixture over the entire turkey breast (even lift the skin gently and rub it underneath as well.
- Place the turkey breast, skin side up, in a large cast iron skillet or roasting pan, place it in the preheating oven and cook for about 20 minutes per pound. It needs to reach 165° F on an instant read meat thermometer. I like to start checking it at about 45-50 minutes. If it's not ready, check every 10 minutes until it is done.
- After it has reaches 165° F, remove it from the oven and place the turkey breast on a serving plate or cutting board, cover it with aluminum foil and let it rest while you make the gravy.
Make the Gravy
- In the same skillet you cooked the turkey, leaving all the turkey drippings, add the diced onion and cook over medium heat for 3-4 minutes until they start to become tender and translucent.
- Then add the minced garlic and cook for an additional minute.
- Next, add the butter, allow it to melt and then sprinkle the flour in and whisk it to create a roux.
- Cook for about one minute and then slowly add the chicken broth, whisking constantly, until there are no lumps remaining.
- Simmer the gravy for 2-3 minutes, stirring often and then add in the cream, salt, and pepper and continue whisking.
- Reduce the heat to low and keep warm.
Notes
- Store leftover roast turkey and gravy separately in airtight containers in the refrigerator for up to 3-4 days.
- Use a bone-in turkey breast and increase the cooking time until the meat thermometer reaches 165° F.
- Use different herbs onion powder, garlic powder, or tarragon.
Nutrition Information
Show Details
Serving
1serving
Calories
648kcal
(32%)
Carbohydrates
7g
(2%)
Protein
76g
(152%)
Fat
36g
(55%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
3g
Monounsaturated Fat
13g
Trans Fat
1g
Cholesterol
246mg
(82%)
Sodium
2613mg
(109%)
Potassium
966mg
(28%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
833IU
(17%)
Vitamin C
2mg
(2%)
Calcium
85mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 648 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 648kcal | 32% |
| Carbohydrates | 7g | 2% |
| Protein | 76g | 152% |
| Fat | 36g | 55% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 246mg | 82% |
| Sodium | 2613mg | 109% |
| Potassium | 966mg | 21% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 833IU | 17% |
| Vitamin C | 2mg | 2% |
| Calcium | 85mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
