Name: Herb Roasted Turkey Breast with Pan Gravy
Cuisine: American
Ingredients: Whole turkey breast, thawed; 1 stick butter; Salt and pepper to taste; 2 teaspoons fresh finely chopped sage; 2 teaspoons fresh thyme, chopped; 2 teaspoons parsley, chopped; 2 onions, sliced into thick moons; 3 medium carrots, peeled and cut into chunks.; 4 stalks celery, cut into large chunks; 4 cloves garlic, peeled and kept whole; 1 orange, quartered; 2 1/2 cups chicken broth; 1 heaping tablespoon AP flour or cornstarch

Herb Roasted Turkey Breast with Pan Gravy

Herb Roasted Turkey Breast with Pan Gravy – Aromatic vegetables a flavorful compound butter results in a moist & tender turkey breast and savory pan gravy.

Author: Eric
Category: Main
Cuisine: American

Ingredients

Whole turkey breast, thawed
1 stick butter
Salt and pepper to taste
2 teaspoons fresh finely chopped sage
2 teaspoons fresh thyme, chopped
2 teaspoons parsley, chopped
2 onions, sliced into thick moons
3 medium carrots, peeled and cut into chunks.
4 stalks celery, cut into large chunks
4 cloves garlic, peeled and kept whole
1 orange, quartered
2 1/2 cups chicken broth
1 heaping tablespoon AP flour or cornstarch

Instructions

For the roasted turkey breast:

Remove the turkey from the packaging. Removing the neck and giblets and set aside for stock or discard.
Brine the turkey in a classic salt water solution, if desired.
Rinse the turkey and pat dry.
In a small bowl, combine the butter, ground sage, thyme, and parsley. Set aside.
In a roasting pan, place onions on the bottom as a support for the turkey.
Add carrots & celery, garlic, and orange. Season with pepper to taste.
Put the turkey breast side up on the vegetables.
Using your fingers, make pockets between the skin and the meat.
Coat the meat under the skin with the butter.
Pour 1 cup of the chicken broth into the roasting pan over the vegetables resulting in about 1/4 inch liquid for the vegetables.
Insert the probe of a wireless thermometer in the thickest part of the breast, if desired. You can use a regular thermometer as the turkey cooks if you do not have a wireless one.
Bake at 350 degrees for approximately 1 – 1/2 hours until it reaches at least 165 degrees.
Remove the turkey and tent it. Let is rest for 15 minutes.
Remove turkey to a cutting board and carve.

For the pan gravy:

Strain the juice into a fat separator. Allow the fat to come to the top.
Pour the liquid back into the roasting pan.
Add the flour to the remaining 1 1/2 cup chicken broth.
Pour the chicken broth into the pan drippings in the roasting pan.
Heat over medium heat. Slowly stir until it thickens.
Salt and pepper to taste.
Plate several slices of turkey and top with pan gravy.
Plate and serve.
Enjoy!

Notes

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Herb Roasted Turkey Breast with Pan Gravy