Wednesday, November 13

Herb Roasted Turkey Breasts with Pan Gravy

I was in Chicago last week for a work conference and wanted to make something before I left that my husband could eat for leftovers while I was away. Thanksgiving yields the ultimate leftover situation, but since I wasn't about to roast a whole turkey before a week of hectic travel, I went with just as delicious but much more manageable roasted turkey breasts. Bone-in, skin-on turkey gets rubbed with a flavorful herb-garlic butter and then cooked in the oven until juicy and golden. The drippings get made into a super simple pan gravy that will have you begging for mashed potatoes. Leftovers make the perfect turkey sandwiches and will last for days in the fridge.

Herb Roasted Turkey Breasts with Pan Gravy:

  • Combine 1/2 stick room temperature butter with 1 tbsp. minced rosemary, the zest of 1/2 lemon, and 3 cloves of minced garlic.
  • Pat 2 bone-in skin-on turkey breasts* dry with paper towels, then rub the butter all over the meat, making sure to loosen the skin and smear some butter between the skin and meat. Season generously with salt and pepper.
  • Place the turkey breasts, skin-side up, in a rack over a large roasting pan and add 1/2" of low-sodium chicken stock in the bottom of the pan.
  • Roast the turkey in a 400F oven for 60-75 minutes, or until the turkey registers 165F in the thickest part of the breast.
  • Transfer turkey to a platter, cover with foil, and let rest for 10 minutes.
  • Meanwhile, place the roasting pan on the stove over medium heat.
  • You should have around 2 tbsp. of turkey drippings and fat, but if you have more pour off all but 2 tbsp. and if you have less, add enough butter to equal 2 tbsp.
  • Whisk in 2 tbsp. flour until a smooth paste forms, then whisk in 1 c. chicken stock and reduce until the gravy is thickened. Add more stock if it's too thick.
  • Pour in a splash of cream, then strain the gravy through a fine mesh sieve. Season with salt and pepper as needed.
  • To serve, slice the turkey and serve with gravy alongside.

Serves six-eight
*I could only fine split breasts and the two combined weighed 3 1/2 lbs.