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Herb Roasted Turkey Breast

roast turkey breast plated with side vegetables.

4.8 from 5 reviews

Turkey breast roasted with an herb butter, including sage, rosemary, thyme and lavender, herbs associated with the French term “garrigue”. Served with a light herbed gravy.

Ingredients

Scale
  • 2 cloves garlic, minced and divided
  • 5 tbsp butter (1 reserved), left out of fridge for 20 minutes or so to soften
  • 1 sprig rosemary, finely chopped
  • 4 sage leaves, chopped
  • 1 sprig thyme, chopped
  • salt and pepper to taste
  • 4 lbs boneless turkey breast
  • 2 tbsp shallot
  • 1 3/4 cup chicken stock (swap in 1/4 cup reserved porcini liquid or other such rich broth if you have it)
  • sliver lemon peel
  • pinch thyme
  • pinch lavender or substitute 2 basil leaves, chopped
  • 2 sage leaves

Instructions

  1. Preheat oven to 325 degrees convection setting (350 conventional).
  2. Make the herb butter: place 4 tablespoons of the softened butter in a small bowl. Add 1/2 of the minced garlic, the rosemary, 4 chopped sage leaves, the chopped thyme, and salt and pepper to taste. Stir to combine well, and set aside.
  3. With a clean paper towel, pat the turkey breast dry upon removing it from packaging. Set the turkey out on a clean work surface, and rub the butter all over the turkey. Put more on the skin side, work some under the skin if you can.
  4. Place the turkey breast on a roasting rack, in a roasting pan. Place in the oven and roast. Roasting times vary based on your oven and the size of the turkey. Roasting times for a 3 to 5 lb turkey breast typically given as 90 to 120 minutes. Check at 90 minutes, temperature in middle should be 170 degrees. Ours took about 100 minutes in a convection oven to be ready. When done, remove the turkey breast from oven and let rest for 10 minutes on a large platter.
  5. Begin making the light gravy after the turkey has been cooking for 30 minutes or so. Heat the remaining tablespoon of butter in a sauce pan. Add the shallot, and cook 5 minutes until softened.
  6. Add the chicken stock to the sauce pan, and bring to a boil. Then reduce heat to simmer.
  7. Add the lemon peel, pinch of thyme, lavender and 2 sage leaves. Simmer the stock until it is reduced by about 1/2. Keep warm.
  8. After you’ve put together the gravy ingredients and they are simmering together, pull out a quarter cup and use that to baste the turkey about halfway through the cooking time.
  9. When the turkey is cooked, strain the broth through a sieve, with a bowl underneath to catch and reserve the liquid. Pour the liquid into the roasting pan. Place the pan on the stove top, and bring the liquid to a boil. Reduce to a simmer, and stir frequently, scraping the bottom of the pan to incorporate the bits of turkey fat that dropped to the bottom of the pan during the roasting. Simmer for a few minutes, then pour the liquid into a serving bowl.
  10. Slice the the turkey, and plate a few pieces along with your side dishes. Serve with the light gravy and a bottle of red wine!

Notes

  • We previously included rinsing the turkey breast before cooking. We now follow the USDA guidelines to wash your hands, not the turkey!
  • Take the butter out about 30 minutes prior to cooking to soften it.
  • If you don’t have a convection oven, increase the temperature to 350 degrees for a conventional setting. Cooking time will be similar to convection with that adjustment.
  • The turkey breast should register 165 degrees upon inserting a meat thermometer into the thickest part of the breast meat.

Keywords: roasted turkey breast, turkey with herb butter, wine pairings for turkey

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