1 batch herb butter (below)
1 onion, sliced
1 lemon, sliced
1 turkey breast (bone-in preferred), 4-7 lb
1 cup broth
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
4 tbsp butter, divided
2 tbsp flour
1/2 cup pan drippings, strained
1 1/2 cups good quality broth
extra sage, thyme or rosemary sprigs
salt to taste
- 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 18-20 minutes/lb until internal temperature of middle of turkey breast reaches 165F. Note- a boneless breast will take less time to cook- aim for 18 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 remaining butter before serving for a velvety texture.
To make this for an entire bird, repeat instructions above, doubling recipe. Cook bird for 15-20 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 20-30 minutes before serving.