Roasted Turkey Breast with Gravy Recipe

For The Turkey Breast:

1. Preheat the oven to 450 degrees F/232 degrees C.
2. Remove the turkey breast from the fridge 30 minutes or an hour prior you are ready to roast it.
3. Meanwhile, make the herbed butter by mixing together butter, rosemary, thyme, sage, garlic, lemon zest, salt and pepper in a bowl until well combined.
4. Pat dry the turkey breast with paper towels on all sides.
5. Using your fingers, gently separate the top skin from the meat, being careful not to tear the skin.
6. Place three tablespoons of the softened herb butter underneath the skin on both sides.
7. Spread the remaining herb butter on the top and sides of the turkey skin.
8. Place one half of the lemon in the neck cavity rounded side up and secure the turkey skin with a toothpick*.
9. Spread onions, carrots, celery, and garlic in an even layer in a large roasting pan or a casserole dish. Pour in the wine (or chicken stock.)
10. Place the turkey breast on top of the vegetables. You may have to arrange the vegetables to “prop” the breast to stay upright.
11. If using a temperature probe, place it in the thickest part of the breast, being careful not to touch the bone. If you hit the bone, pull back by approximately ½ inch. Set it to alarm at 155 F/ 68 C. (see notes if you do not have a thermometer probe).
12. Place in the oven and immediately reduce the heat to 325 F/ 163 C.
13. Roast for 1 ½ -2 hours or until the internal temperature reaches 155 F/ 68 C.
14. Remove the turkey breast from the oven, place it on a cutting board, and lightly tent with foil. Do not remove the temperature probe if using it. Let it rest for 30 minutes. As it sits, it should reach 165 F/74 C with the help of the residual heat.

To Make The Turkey Gravy:

1. Remove the vegetables from the roasting pan.
2. Pour the pan drippings into a glass measuring cup. Set aside so that the fat can separate, for about 10-15 minutes. Skim the fat off and discard. You should end up with three tablespoons of drippings. If you have more, you can discard the rest.
3. Place the roasting pan on top of the stove at medium-high heat. If you use an oven- and stove-safe roasting pan, you can use it to make the gravy. Otherwise, you can use a medium saucepan.
4. Melt the butter and then sprinkle the flour. Cook, stirring constantly with a whisk, until the flour is lightly browned, about 6-8 minutes. Keep a close eye on it and adjust the heat accordingly to prevent burning.
5. Add the drippings and stir, scraping up any “brown bits” from the bottom of the roasting pan.
6. Add the stock and bring to a boil, then lower the heat to a simmer and cook, stirring frequently, for 10-15 minutes until thickened to your desired consistency.
7. Taste the gravy and season with salt and pepper, if desired.
8. You can serve it as it is or if you prefer a smooth and silky gravy, you can strain it. To do that, place a mesh strainer over your serving bowl. Pour the now-cooked gravy into the strainer, and use the back of a spoon or spatula to press “lumps.”

To Serve:

1. Remove the temperature prope.
2. Carve your turkey breast and transfer the slices onto a serving platter.
3. Serve with gravy on the side.