Everyone needs a basic turkey breast and gravy recipe to keep in their back pocket! This recipe is also great for intimate Thanksgiving or Friendsgiving dinners when you don't want to cook a whole turkey. Of course, the best part is always the leftovers.
Technique tip: Thinly slice the leftovers and store in the refrigerator or freezer for planned-over recipes.
- 1 tablespoon unsalted butter, at room temperature
- 2 cloves garlic, minced
- 2 teaspoon chopped fresh sage
- 1 teaspoon chopped fresh thyme
- 1 teaspoon poultry seasoning, preferably Bell's
- 1½ teaspoons kosher salt
- 1 (3-pound) boneless skin-on turkey breast
- 3 cups turkey or chicken broth
- 2 fresh sage leaves
- 1 sprig of fresh thyme
- 1/2 teaspoon poultry seasoning, preferably Bell's
- 1/3 cup all-purpose flour or gluten-free flour mix
- 1/4 teaspoon kosher salt
- freshly ground black pepper
For the turkey:
1. Preheat the oven to 350 F.
2. In a small bowl, combine the butter, garlic, sage, thyme and poultry seasoning with the salt to make a paste. Using your fingers, carefully loosen the skin from the breast meat and spread the butter mixture under the skin and all over the turkey breast. In a shallow roasting pan, place the turkey skin side up and roast until the turkey is completely cooked through, basting once halfway through, until the thickest part of the breast reaches an internal temperature of 160 F, 40-45 minutes.
3. Adjust an oven rack 4 to 6 inches from the heating element and preheat the broiler to high. Brown the turkey under the broiler for 2-3 minutes, watching closely to make sure the skin does not burn. Transfer the turkey breast to a cutting board and loosely tent with foil. Let it rest for 15 minutes, reserving the pan juices for the gravy.
For the gravy:
While the turkey is resting, place 2 cups of the broth, sage, thyme and Bell's Seasoning in a medium pot and bring to a boil over medium-high heat. Cover and reduce the heat to low, simmering for about 10 minutes to let the flavors meld.
Place the remaining 1 cup room-temperature broth and the flour into a small blender and puree. When the turkey is done resting, add the pan juices and the flour mixture to the pot of simmering broth and cook over medium heat, stirring occasionally, until thickened, about 5 minutes. Stir in 1/4 teaspoon salt and black pepper, to taste, and discard the sage and thyme.
Thinly slice the turkey breast and serve with the gravy.