Description
This Butter and Herb Turkey Breast Roast with Easy Pan Gravy recipe is a delicious way to enjoy a flavorful and moist turkey roast with a simple pan gravy that complements the dish perfectly. The blend of fresh herbs, garlic, and lemon infuses the turkey with aromatic flavors, while the savory pan gravy ties everything together for a satisfying meal.
Ingredients
Units
Scale
Turkey Roast:
- 3 pound fresh boneless turkey breast
- 1/2 sweet onion, sliced
- 1 lemon, sliced
- 1 handful of fresh poultry blend herbs, like thyme, rosemary, and sage
- 1/4 cup unsalted butter, softened
- kosher salt and pepper
- 1/2 teaspoon garlic
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon dried thyme
- 1/4 cup turkey or chicken stock
Pan Gravy:
- 1 tablespoon unsalted butter
- 3 cups turkey or chicken stock
- 1/4 cup all-purpose flour
- kosher salt and pepper
Instructions
- Preheat the Oven: Preheat the oven to 450 degrees F. Prepare a cast iron skillet or ceramic pan with a layer of sliced onion, lemon, and fresh herbs.
- Prep the Turkey: Pat the turkey dry and place it in the pan. Rub with butter, season with salt, pepper, garlic, smoked paprika, and thyme. Add stock to the pan.
- Roast the Turkey: Roast at 450°F for 20 minutes, then reduce heat to 350°F and continue roasting for 30-40 minutes until internal temperature reaches 165°F. Rest the turkey.
- Make the Gravy: Remove excess bits from the pan. Heat drippings, add butter, then whisk in flour and stock. Cook until thickened into gravy.
- Serve: Slice the turkey and serve with the gravy.
Notes
- If your turkey has a casing or twine, leave it on for roasting before slicing.
- The gravy reheats well; gently warm in a saucepan with a few drops of stock.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 350 kcal
- Sugar: 1g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 125mg
