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    Home » Herb Roasted Turkey Breast with Gravy

    November 13, 2020 Christmas

    Herb Roasted Turkey Breast with Gravy

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    Of all the bone in turkey breast recipes out there on the internet, why choose this one? It's super simple, makes a delicious white wine turkey gravy, and gives you a flavorful, moist alternative to fussing with an entire bird.

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    roasted turkey breast with gravy

    This roasted turkey breast is a great alternative to making an entire bird for a smaller celebration, but it's also easily scalable for the larger gatherings who are white meat lovers.

    Sliced Bone-In Turkey Breast with Fresh Herbs on a platter

    The white wine gravy has all the familiar flavors of a traditional turkey gravy, with a big punch of wine for extra umph and flair. The wine also adds a bit of acidity to the gravy that balances out the meat nicely, and is still delicious on stuffing, rice, or mashed potatoes.

    How to Roast a Turkey Breast

    My basic way to make a deliciously moist turkey breast in the oven is to:

    • leave the skin on
    • roast bone-in
    • slather it in butter
    • moisture/liquid from the underside while roasting from the top

    First, place sliced onions in the bottom of your 3 quart baking dish. This will be the base for your turkey and will also add a ton of flavor to the gravy and bird.

    Sliced onions as ready to be the base of the turkey breast
    Onion base for roasting the bird

    Now you can place your bone in turkey breast on top of the onions, turkey skin side up.

    Bone in Turkey Breast ready for roasting on onions

    Mix the fresh herbs into the butter to make the herb butter rub.

    fresh herb butter ready to be mixed
    LOVE a fresh herb butter

    Slather it all over the top of the turkey breast, on top of the skin. Warning: this is more difficult than it seems like it should be ( butter will get all over your fingers but I promise fingers are the best way to go about this task!) but it does not need to be perfect.

    See below for proof:

    Butter slathering doesn't have to be perfect! It still comes out delicious

    Once you've slathered all the herby butter on, pour the chicken broth and wine into the baking dish, being careful not to pour it directly on top of the turkey as this will make the butter slide off.

    It's okay if the liquid covers part of the turkey. It's also okay if it doesn't!

    Now we're ready for the oven! Bake in a 375 degree Fahrenheit oven for about 55 minutes, or until the internal temperature of the meat is 165 degrees.

    Once the bone in turkey breast is cooked, remove it from the baking dish and set it aside under a tent of foil to stay warm while you make the gravy.

    Roasted Turkey Breast fresh from the oven

    To Make the Turkey Gravy

    We're going to follow the basic method of making a roux, then adding the liquid from the baking dish to it so we get all that delicious turkey / herb / wine/ onion flavor.

    If you've never made a roux before, it's very simple, but a picture HELPS! Below you can see what the roux looks like when it's done. When your turkey gravy roux looks like the picture below, it is time to start gradually adding your liquid.

    Roux ready for liquid

    You want to add 2 cups total of liquid to make the gravy. Depending on the size of your baking dish, you may or may not use all of the liquid left in the dish after baking the turkey breast.

    Sliced bone in roasted turkey breast

    Looking for some great side dishes for turkey breast?

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    roasted turkey breast with gravy

    Herb Roasted Turkey Breast with Gravy

    A super moist, flavorful herb roasted bone in turkey breast recipe with a rich, white wine gravy.
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    Prep Time: 5 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 5 minutes
    Servings: 3 people
    Author: Marianne

    Ingredients

    • 1 bone in skin on split turkey breast between 2-3 lbs
    • ½ teaspoon fresh chopped sage leaves
    • ½ teaspoon fresh thyme leaves
    • ½ teaspoon fresh chopped rosemary leaves
    • ¼ teaspoon salt
    • ¼ teaspoon ground black pepper
    • 6 Tablespoons room temperature butter
    • 2 cups low sodium chicken stock
    • ½ cup dry white wine
    • slices of yellow onion enough to make a rough "base" for the turkey to sit on - about 3 slices of a large onion, 5-6 of a small
    • 2 Tablespoons All Purpose Flour

    Instructions

    • Preheat oven to 375° F.
    • Mix four tablespoons of the butter with the sage, thyme, rosemary, salt, and pepper until well combined. Set the remaining two tablespoons of butter aside for later.
    • Rub all of the herb butter mixture all on top of the turkey breast.
    • Place the onion slices in the bottom of a roasting pan. Place the turkey breast bone-side down on top of the onions. Pour the chicken broth and wine into the pan.
    • Place the pan in the oven and bake for 45 minutes to 1 hour, until the internal temperature is 165°F.
    • Once the turkey is cooked through, remove it from the pan and set it on a cutting board to rest, loosely tented with foil, while you make the gravy.

    To make the white wine turkey gravy:

    • In a small sauce pan over medium heat, melt the remaining two Tablespoons of butter set aside earlier. Once the butter is melted, stir in the flour, forming a paste. Slowly whisk the paste in the pan for about a minute, or until it changes from a pale yellow to a slightly deeper color yellow.
    • Slowly drizzle in 2 cups of the liquid ( but not the onions ) from the bottom of the roasting pan into the small pan with the flour and butter, whisking as you go. Once all 2 cups of the liquid is combined, let the mixture simmer for another minute over medium heat, or until it thickens. You may add more liquid from the pan for a thinner gravy, or simmer the mixture for longer for a thicker gravy.
    • Carve the turkey and serve with gravy!
    Tried this recipe?Mention @basilandbubbly or tag #basilandbubbly!
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    My name is Marianne, and I'm two parts food, one part booze, and a dash of snark. I live in Atlanta, GA with my two cats. My personal motto: Champagne and stretchy pants. Sign up for my mailing list to keep up with the new and seasonal recipes!

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