Roast Turkey Breast
Ingredients
The turkey
-
6
lb
bone-in skin-on turkey breast
-
½
cup
unsalted butter
-
1
Tbsp
minced garlic
-
1
Tbsp
minced fresh thyme
-
1
Tbsp
minced fresh rosemary
-
1
Tbsp
minced fresh sage or parsley
-
to taste
salt
-
to taste
black pepper
For the gravy
-
1/3
cup
all-purpose flour
-
3
cups
low-sodium chicken broth
-
1
large
yellow onion
-
1
large
carrot
-
2
ribs
celery
Instructions
- Preheat the oven to 325°F and adjust the oven rack to one level below center.
- Loosen the skin from the turkey breast using a spoon, keeping the edges intact.
- Mix the softened butter with garlic, thyme, rosemary, sage, salt, and pepper.
- Dry the turkey with paper towels and rub half of the butter mixture under the skin and the rest on top.
- Season the turkey generously with salt and pepper.
- Place the onion, carrot, and celery in a roasting pan, then place the turkey on a rack over the vegetables.
- Roast the turkey until the thickest part reaches 165°F, about 2 to 2¼ hours.
- Let the turkey rest for about 10 minutes before carving.
- For the gravy, discard the vegetables and pour the drippings into a fat separator, measuring out 1/3 cup of fat.
- In a saucepan, heat the fat, add flour, and stir for 1 minute, then whisk in the broth and drippings until thickened.
Nutrition Facts (estimated)
Servings
6
Calories
350
Total fat
20g
Total carbohydrates
10g
Total protein
40g
Sodium
500mg
Cholesterol
120mg
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