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roasted turkey breast with gravy
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Herb Roasted Turkey Breast with Gravy

A super moist, flavorful herb roasted bone in turkey breast recipe with a rich, white wine gravy.
Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
Servings: 3 people
Author: Marianne


  • 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


  • 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!