Ingredients:

  • 1 boneless turkey breast (approx. 3 to 4 lbs, skin on)
  • 2 tbsp olive oil or melted unsalted butter
  • 3 garlic cloves, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme leaves
  • 1 tsp fresh sage, finely chopped
  • Zest of 1 lemon
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp unsalted butter (for gravy)
  • 2 tbsp all-purpose flour
  • 1 ½ cups turkey or chicken stock (preferably low sodium)
  • ¼ cup dry white wine (optional)
  • Salt and pepper, to taste

Instructions:

  1. Preheat oven to 375°F (190°C). Pat the turkey breast dry and combine olive oil, garlic, herbs, lemon zest, salt, and pepper to form a paste. Rub the paste evenly over the turkey breast.
  2. Place the turkey breast skin-side up in a roasting pan. Roast for about 70-75 minutes, basting occasionally, until the internal temperature reaches 165°F (74°C). Remove from oven, tent with foil, and let rest for at least 10 minutes.
  3. Pour the pan juices into a small saucepan. Add butter and melt over medium heat. Sprinkle in the flour and whisk continuously to form a roux. Slowly whisk in the stock (and wine if using) until the gravy thickens. Season with salt and pepper.
  4. Slice the rested turkey breast against the grain and serve with the pan gravy.