Ingredients
1 batch herb butter (below)
1 onion, sliced
1 lemon, sliced
1 turkey breast (bone-in preferred), 4-7 lb
kosher salt
1 cup broth
Herb Butter:
1 stick butter (8 tbsp), softened
2 tbsp chopped fresh parsley
1-2 tbsp chopped fresh sage
1-2 tbsp chopped rosemary
2 tsp chopped thyme
2 cloves garlic, minced
For gravy:
2 tbsp butter + 2 tbsp cold butter (optional)
2 tbsp flour
1/2 cup pan drippings, strained
1/2-3/4 cup good quality broth
extra sage, thyme or rosemary sprigs
salt to taste
Instructions
-
- Remove turkey from fridge 20-30 minutes prior to cooking. Pat dry and season all over with kosher salt.
- In the meantime, preheat oven to 325 and prepare herb butter by mixing softened butter with herbs.
- Pat turkey dry again if needed and rub all over, under the skin and on top with herb butter.
- Arrange lemon and onion in a 9×13″ pan and place turkey on top. Pour broth into bottom of pan. If using a roasting rack and a bone-in breast, stuff with onion and lemon and place on top of rack.
- Roast uncovered for 1 hour, basting at 30 minutes. Tent with foil and roast an additional 20 minutes to 90 minutes, basting every 30 minutes for a total of 14-15 minutes/lb until internal temperature of middle of turkey breast reaches 165F. Note- a boneless breast will take less time to cook- aim for 13-14 minutes/lb.
- Let rest 15-20 minutes before carving.
- While turkey rests, prepare simple gravy by straining pan drippings and setting aside.
- Heat 2 tbsp butter in a small saucepan and add flour, whisking until a roux is formed. Add drippings and broth and any additional herbs and turn to medium heat (if using unsalted broth, add 1/4 tsp salt). Whisk until bubbling and starting to thicken. Turn to low and let simmer until reduced to desired thickness. Whisk in cold butter before serving for a velvety texture.
Notes
To make this for an entire bird, double ingredients and repeat preparation instructions above. Turn heat to 450, and drop to 350 once turkey is in the oven. Cook bird for 13-15 minutes per pound. Test halfway to see how fast it’s cooking. Take out when temperature in thickest part of thigh and breast is 165. Rest 15-20 minutes before serving.