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Easy Herb Roasted Bone In Turkey Breast

sliced herb roasted turkey breast on a grey platter garnished with fresh herbs.

This juicy, flavorful herb roasted bone-in turkey breast is easy to make and perfect for serving at a smaller Thanksgiving celebration for 2-4 people. The result is just as good as a whole turkey without all the stress or too many leftovers!

Scale

Ingredients

For the turkey:

  • 1 bone-in turkey breast (4-6 lb)
  • 2 cloves garlic
  • 2 tsp chopped fresh rosemary (about 2 stems)
  • 2 tsp fresh thyme (about 2 stems)
  • 2 tsp chopped fresh sage
  • 1 tsp salt
  • ½ tsp pepper
  • 2 tbsp olive oil

For turkey gravy (optional):

  • Onion, celery, garlic, bay leaf, and/or thyme
  • Pan drippings
  • Turkey broth (see directions below)
  • 1 tbsp cornstarch
  • 1 tbsp cold water

Instructions

  1. Heat oven to 425°F.
  2. Removed thawed turkey from packaging. If you will be making the turkey gravy, remove any remnants of the neck with kitchen shears and set aside. 
  3. If you don’t have a roasting rack (or one small enough for your dish), place a quartered onion or celery ribs in the bottom or your baking dish to set the turkey on.
  4. Mince the garlic and finely chop the herbs. (You can place the herb stems in the bottom of the pan as well to flavor the drippings.) In a small bowl, combine garlic, herbs, salt, pepper and olive oil. 
  5. Rub the turkey with the herb mixture all over. I like to loosen the skin and spread the majority of the rub underneath the skin for the best flavor and to avoid burned garlic. Place the turkey on top of a roasting rack or the onion in the bottom of a baking dish. 
  6. Place turkey in the oven and immediately lower the temperature to 325°F. Roast for about 15 minutes per pound of turkey, or 2-3 hours. Start checking the temperature around the 1.5 hour mark. Once the temperature has reached 165°F in the thickest part of the breast, it is done. (Many turkey breasts also come with a build in temperature probe that will pop out when the turkey is finished.)
  7. Remove from the oven and rest the turkey for 30 minutes before carving. 

To make the gravy:

  1. Make turkey broth. Place the turkey neck in a small saucepan and add 1 ½ cups water. Add a small handful of chopped onion, celery, smashed garlic, a bay leaf and/or thyme sprig. Bring to a boil, cover, and simmer on low heat for at least 30 minutes, or for as long as the turkey cooks, keeping an eye on the liquid level.
  2. Strain the liquid and discard the solids. Add 1 cup broth back to the pan. Pour any pan drippings into the pan with the broth. Bring mixture to a boil.
  3. In a small bowl, whisk the cornstarch and water.  Pour the mixture into the boiling broth and whisk. Lower the heat and simmer until the gravy is thickened to your liking. If it’s too thin, add 1 tsp more cornstarch and cold water.

Notes

  • Make sure your turkey breast is completely thawed. It should take about a day to thaw in the refrigerator, so plan ahead!
  • You don’t need a roasting rack if you don’t have one or if you prefer to use a smaller dish! Cut an onion into quarters and place in the bottom of the baking dish to set the turkey on. You can also use celery stalks. I also throw the herb stems in the bottom of the dish to flavor the drippings.
  • Get a meat thermometer. This is my single most important tip for making anyone a better cook. It takes all the guesswork out. 
  • If the skin starts to get too brown before the turkey is done, you can tent it with foil.
  • Rest the turkey for about 30 minutes before carving. This will ensure a juicy turkey that retains all of that delicious moisture.

 

Keywords: roasted bone-in turkey breast, herb roasted turkey breast, easy roasted bone-in turkey breast

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