Roasted Turkey Breast
This Roasted Turkey Breast is coated in a buttery blend of herbs, garlic, and lemon for incredible flavor and perfectly crisp skin. Surrounded by seasoned potato wedges and roasted until tender, this one-pan meal is both comforting and elegant. Finish with a smooth, savory gravy made from pan drippings for the ultimate holiday-style dinner any time of year.
Servings 6 servings
Ingredients
- 1 skin on turkey breast (2-3 pounds)
- 4 tablespoons olive oil
- 4 tablespoons softened butter
- 4 tablespoons freshly chopped parsley leaves
- 2 tablespoons minced garlic
- 1 tablespoon thyme leaves chopped if using fresh
- 1 tablespoon rosemary chopped (3 fresh sprigs)
- 2 teaspoons salt
- 1/2 teaspoon dried sage
- 1/2 teaspoon pepper
- Zest from 1 lemon
Potatoes:
- 5-6 potatoes cut into wedges
- 3 tablespoons olive oil
- Salt and pepper
Gravy:
- 2 tablespoons butter
- 1/4 cup all purpose flour
- 3 cup chicken broth
- 1 cup pan juices
- Salt as desired
Instructions
- Heat the oven to 375°.
- Pat the turkey breast dry with a paper towel and loosen the skin.
- Combine the olive oil, butter, parsley, garlic, thyme, rosemary, salt, sage, pepper and lemon zest and rub all over the turkey breast. Divide any leftover herb butter and put under the skin of the turkey.
- Place the turkey in a roasting pan or deep oven safe pan.
- Season the potato wedges with olive oil, salt and pepper and place around the turkey.
- Cover the turkey well with tinfoil and place in the oven. Bake for 2 hours and test with a meat thermometer. Remove the tinfoil and continue baking until the skin has browned and the thermometer reads 165°.
- Remove the turkey from the oven and drain the broth.
- Melt the butter in a medium size pan, and stir in the flour, cook for one minute, then whisk in the broth and a cup of the turkey drippings. Cook until the gravy thickens.
- Cut the turkey breast from the bone and serve with the potatoes and gravy.