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Serving Size
8
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Prep Time
3 minutes
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Total Time
2 hours 55 minutes
Ingredients
1 bone-in, skin-on turkey breast (4-6 pounds)
1 tablespoon extra virgin olive oil
5 cloves garlic, peeled and minced
2 teaspoons fresh rosemary, washed and chopped
2 teaspoons fresh thyme leaves, washed
1 teaspoons fresh sage, washed and chopped
1 tablespoon kosher salt, to taste
1/2 teaspoon pepper, to taste
3/4 cup dry white wine
1 1/2 cup chicken or turkey stock
2 tablespoons cornstarch mixed with 2 tablespoons water
Directions
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Preheat oven to 375°F.
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Place bone-in turkey breast on cutting board, skin side up. Place your palm on center of turkey and firmly press down until bones crack. This flattens the turkey for more even roasting and easier carving.
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In a small bowl, combine oil, garlic, herbs, 1 tbsp salt, and 1/2 tsp of pepper. Rub mixture all over turkey breast. (For juicer turkey with the best flavor, cover with plastic wrap and refrigerate overnight.)
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Place seasoned turkey in a roasting pan, skin side up. Add 1/2 cup water to pan. Roast until the juices run clear and a probe thermometer inserted into thickest part of turkey registers 165°F, about 1 1/2 hours. (Add 1/4 to 1/2 cup additional water to pan during roasting, if needed, to prevent drippings from burning.)
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Transfer turkey to cutting board. Cover with foil and allow to rest 15 minutes before carving.
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Meanwhile, make gravy. Place roasting pan on stovetop over medium heat. Add wine to the pan and bring it to a simmer. Stir and loosen any cooked-on bits from the bottom of the pan. Once most of the wine has evaporated, add stock. Bring to a boil. Whisk in the cornstarch mixture and cook until gravy thickens, 2 to 3 minutes. Season to taste with salt and pepper and transfer to a warm gravy boat.
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Slice turkey breast. Transfer to a warmed serving platter. Serve the gravy on the side.
- Tags
- Dinner Entertaining Holiday Turkey
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