Herb Roasted Turkey Breast with Gravy
A super moist, flavorful herb roasted bone in turkey breast recipe with a rich, white wine gravy.
Servings: 3 people
- 1 bone in skin on split turkey breast between 2-3 lbs
- 1/2 teaspoon fresh chopped sage leaves
- 1/2 teaspoon fresh thyme leaves
- 1/2 teaspoon fresh chopped rosemary leaves
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 6 Tablespoons room temperature butter
- 2 cups low sodium chicken stock
- 1/2 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!