Herb-Butter Roast Turkey Breast with Shallot Pan Gravy

Steps

1. Step 1

   Take the turkey breast out of the fridge and let it sit on the counter for 30 minutes while you make the herb butter. Heat the oven to 425°F.

   30 min, hands-off · 425°F

   • 1 bone-in, skin-on turkey breast (6–7 lb)
2. Step 2

   In a small bowl, mash together the softened butter, sage, thyme, garlic, lemon zest, 1 1/2 tsp of the salt and 1/2 tsp of the pepper with a fork until evenly combined.

   5 min

   • 6 tbsp unsalted butter
   • 2 tbsp fresh sage
   • 1 tbsp fresh thyme leaves
   • 2 cloves garlic
   • 1 tsp lemon zest
   • 1 1/2 tsp kosher salt
   • 1/2 tsp black pepper
3. Step 3

   Pat the turkey dry with paper towels. Slide your fingers under the skin from the wide end to loosen it from the meat, keeping it attached at the edges. Push about two-thirds of the herb butter under the skin and spread it over the meat from the outside with your hand. Smear the rest of the butter over the skin.

   10 min

   • 1 bone-in, skin-on turkey breast (6–7 lb)
4. Step 4

   Season the outside of the turkey all over with the remaining 1 tsp salt and 1/2 tsp pepper.

   • 1 tsp kosher salt
   • 1/2 tsp black pepper
5. Step 5

   Toss the halved shallots with the olive oil in a roasting pan or ovenproof skillet and spread them in the center. Set the turkey breast skin side up on top of the shallots. Pour 1/2 cup broth into the pan around them.

   5 min

   • 1 bone-in, skin-on turkey breast (6–7 lb)
   • 1 tbsp olive oil
   • 6 shallots
   • 1/2 cup low-sodium chicken broth
6. Step 6

   Roast at 425°F for 20 minutes to brown the skin.

   20 min, hands-off · 425°F

7. Step 7

   Turn the oven down to 350°F and keep roasting until the thickest part of the breast reads 160°F on an instant-read thermometer, 60 to 75 minutes more. If the skin darkens too fast, lay a piece of foil loosely over it. Add a splash of water to the pan if the drippings look dry.

   1 hr 10 min, hands-off · 350°F

8. Step 8

   Move the turkey to a cutting board, tent loosely with foil and rest 20 minutes. It will finish climbing to 165°F while it rests.

   20 min, hands-off

9. Step 9

   Meanwhile, set the roasting pan over medium heat on the stovetop (or scrape the drippings and shallots into a skillet). If using wine, pour it in and scrape the browned bits loose, letting it bubble for 1 minute. Sprinkle in the flour and whisk constantly for 1 minute.

   3 min

   • 3 tbsp all-purpose flour
   • 1/4 cup dry white wine
10. Step 10

    Pour in the warm broth a little at a time, whisking smooth after each addition. Add the thyme and simmer, whisking often, until the gravy coats a spoon, 5 to 7 minutes. Mash a few shallots into the gravy for body, or lift them out if you'd rather serve them whole. Season with salt and pepper to taste.

    7 min

    • 2 cups low-sodium chicken broth
    • 1 tsp fresh thyme leaves
    • salt and black pepper
11. Step 11

    Carve the breast off the bone in one piece, then slice across the grain about 1/2 inch thick. Serve with the gravy.

    5 min

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026