Print

Savory Compound Herb Butter Roasted Turkey Breast Recipe with Easy Pan Gravy

compound herb butter roasted turkey breast - featured image
Print Recipe

A comforting and flavorful roasted turkey breast infused with a compound herb butter and served with a rich, easy pan gravy. Perfect for holiday dinners or cozy Sunday suppers.

Ingredients

Scale
  • 3 to 4 pounds bone-in, skin-on turkey breast
  • ½ cup (115 g) unsalted butter, softened
  • 2 tablespoons finely chopped fresh rosemary
  • 2 tablespoons finely chopped fresh thyme
  • 2 tablespoons finely chopped fresh parsley
  • 3 cloves garlic, minced
  • Zest of 1 lemon
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste
  • 2 tablespoons olive oil
  • 1 cup (240 ml) chicken or turkey stock
  • 1 tablespoon all-purpose flour
  • 1 small shallot, finely chopped (optional)

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a mixing bowl, combine softened unsalted butter with minced garlic, chopped rosemary, thyme, parsley, lemon zest, salt, and pepper. Mix until evenly incorporated.
  3. Carefully loosen the turkey skin by sliding fingers or a small knife between the skin and meat, starting at the thicker end without tearing the skin.
  4. Spoon about two-thirds of the compound butter under the skin, spreading evenly over the meat. Rub the remaining butter all over the skin’s surface.
  5. Season the turkey generously with kosher salt and freshly ground black pepper over the skin and inside the skin pocket if accessible.
  6. Place the turkey breast skin-side up on a roasting rack and drizzle olive oil over the skin.
  7. Roast in the oven for 60 to 75 minutes, or until an instant-read thermometer inserted into the thickest part of the meat (not touching bone) reads 160°F (71°C).
  8. Remove from oven, tent loosely with foil, and let rest for 15 to 20 minutes.
  9. While the turkey rests, place the roasting pan over medium heat on the stovetop. Add chopped shallot (if using) and sauté briefly in the turkey drippings.
  10. Stir in 1 tablespoon flour and cook for 1-2 minutes to form a roux.
  11. Gradually whisk in 1 cup chicken or turkey stock, scraping up browned bits from the pan. Simmer until thickened, about 5 minutes. Season with salt and pepper.
  12. Slice the turkey breast and drizzle with the pan gravy before serving.

Notes

If the skin isn’t crisp enough, broil for 2-3 minutes at the end, watching carefully to avoid burning. Use a meat thermometer for best results. For dairy-free, substitute butter with plant-based margarine or coconut oil. For gluten-free gravy, substitute flour with cornstarch or arrowroot powder.

Nutrition

Keywords: turkey breast, herb butter, roasted turkey, pan gravy, Thanksgiving, holiday dinner, comfort food

Find it online: https://lumalunch.com/savory-compound-herb-butter-roasted-turkey-breast-recipe-with-easy-pan-gravy/