Herb Roasted Turkey Breast with Pan Gravy

Herb Roasted Turkey Breast with Pan Gravy

Who doesn’t love Thanksgiving? Whether you’re in it for the family time or the food (we won’t tell), chances are good that you’ll be digging in to some turkey. Why wait? This awesome recipe for Herb Roasted Turkey is ideal for those chilly fall nights when a home-cooked meal and a glass of wine is all you need to have a good time.

1 small (golf-ball sized) onion, peeled and coarsely chopped
1 lemon, scrubbed clean
12 fresh sage leaves
Large handful fresh flat-leaf parsley (about 1/2 cup, from 12 stems)
3 tablespoons of extra-virgin olive oil, plus more for oiling pan
1 teaspoon of salt, plus more as needed
6 fresh bay leaves
4 tablespoons of butter
2 boneless turkey breast halves, skin on (about 2 to 2 1/2 pounds each)
Freshly ground black pepper
3 tablespoons of all-purpose flour
1/4 cup apple or regular brandy (recommended: Calvados)
2 to 3 cups apple cider
Salt and pepper

Preheat oven to 450 degrees F. Oil a roasting pan and then set it aside.

Put onion into the bowl of a mini food processor. Use a vegetable peel to peel the zest from the lemon into thin strips, being careful to not cut into the bitter white pith. Add in the lemon zest to the food processor and reserve the whole lemon for another use. Chop onion and the lemon zest until fine. Add in the sage, parsley, olive oil, and 1 teaspoon of salt, then pulse it until it turns into a coarse paste.

Put 2 of the bay leaves and butter into a small pan and heat them over a medium-low heat until the butter is bubbling. Remove them from the heat and set them aside.

Put turkey breasts on a work surface. Carefully runĀ  fingers between the skin and the flesh from 1 end, though take care not to pull it completely off, creating a pocket. Season turkey breasts generously using salt and pepper. Stuff half the herb paste under the skin of each breast, and spread it evenly under the skin. Transfer breasts to the roasting pan, then slide 2 bay leaves underneath each one of them. Use pastry brush to baste the breasts with half of the bay butter. Place turkey in the oven and immediately decrease the temperature to 400 degrees F. After 20 minutes int he oven, basteturkey breasts with remaining butter, and roast for an additional 20 to 25 minutes, until cooked through, and a thermometer placed in the thickest area of the breast registers at 170 degrees F.

Remove turkey from the oven and transfer to a platter, cover, and let rest for about 10 minutes before carving while you make the gravy.

PutĀ  roasting pan over a burner set on medium heat. Sprinkleflour over the pan juices, and cook, stirring for a few minutes. Add in apple brandy and scrape pan to lift the bits stuck to the bottom. Cook for a minute in order to burn off the alcohol, then, while stirring, pour in apple cider. Bring to a simmer, then stir until thickened. Season with salt and pepper.

Slice turkey breast on the diagonal, and serve with warm gravy.


  1. Rita Sanchez

    I can’t wait!!!

  2. Adriella

    My tummy is rumbling lol

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