Herb Roasted Turkey Breast with Pan Gravy
Although sage is the herb most used with turkey, I love the flavor and aroma of fresh bay laurel leaves. Fresh bay leaves are now widely available in supermarkets. Since the leaves are a bit woody, and no fun to eat, I baste my turkey with bay-infused butter and roast the breasts right on top of the leaves, which perfumes the meat.
Although sage is the herb most used with turkey, I love the flavor and aroma of fresh bay laurel leaves. Fresh bay leaves are now widely available in supermarkets. Since the leaves are a bit woody, and no fun to eat, I baste my turkey with bay-infused butter and roast the breasts right on top of the leaves, which perfumes the meat.
- salt and pepper
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- freshly ground black pepper
- 2 cups apple cider
- 12 leaves
- 6 leaves
- 2 pounds each)
- 1 teaspoon salt plus more as needed
- 1 small (golf-ball sized) onion, peeled and coarsely chop
- 1 lemon scrubbed clean
- large handful fresh flat-leaf parsley (about 1/2 from 12 stems)
- 3 tablespoons extra-virgin olive oil, plus more for oiling pan
- 1/4 cup apple or regular brandy (recommended: calvados)
- Carbohydrate 10.6558369280176 g
- Cholesterol 15.2515625065405 mg
- Fat 5.9045999503963 g
- Fiber 0.848505185862777 g
- Protein 0.578548437650113 g
- Saturated Fat 3.66773744948126 g
- Serving Size 1 1 serving (199g)
- Sodium 90.1802070647284 mg
- Sugar 9.80733174215486 g
- Trans Fat 0.473010729343418 g
- Calories 93 calories
Step-by-step
- Preheat the oven to 450 degrees F. Oil a roasting pan and set it aside.
- Put the onion into the bowl of a mini food processor. Using a vegetable peeler, peel the zest from the lemon in thin strips, being careful not to cut into the bitter white pith. Add the lemon zest to the food processor and reserve the whole lemon for another use. Chop the onion and lemon zest until fine. Add the sage, parsley, olive oil, and 1 teaspoon salt and pulse until it forms a coarse paste.
- Put 2 of the bay leaves and the butter into a small pan and heat over medium-low heat until the butter is bubbling. Remove from the heat and set aside.
- Put the turkey breasts on a work surface. Carefully run your fingers between the skin and the flesh from 1 end, being careful not to pull it completely off, creating a pocket. Season the turkey breasts generously with salt and pepper. Stuff half of the herb paste under the skin of each breast, and spread it evenly under the skin. Transfer the breasts to the roasting pan, and slide 2 bay leaves underneath each one. (The heat of the pan will release the bay leaf oils and flavor the breast.) Using a pastry brush, baste the breasts with half of the bay butter. Place the turkey in the oven and immediately decrease the temperature to 400 degrees F.
- After 20 minutes, baste the turkey breasts with the remaining butter, and roast for an additional 20 to 25 minutes, until cooked through, and a thermometer placed in the thickest part of the breast registers 170 degrees F.
- Remove from the oven, transfer to a platter, cover, and let rest for 10 minutes before carving while you make the gravy.
- Put the roasting pan over the burner on medium heat. Sprinkle the flour over the pan juices, and cook, stirring, for a few minutes. Add the apple brandy, and scrape the pan to lift the bits that are stuck to the bottom. Cook for a minute to burn off the alcohol, then, while stirring, pour in the apple cider. Bring to a simmer, and stir until thickened. Season with salt and pepper.
- Slice the turkey breast on the diagonal, and serve with warm gravy.
A Home Cook's Delight: Herb Roasted Turkey Breast
As a busy homemaker, I'm always on the lookout for recipes that are both delicious and easy to prepare. This herb-roasted turkey breast with pan gravy fits the bill perfectly. It's elegant enough for a special occasion, yet simple enough for a weeknight dinner. The aroma alone is enough to make your mouth water – a fragrant blend of bay leaves, herbs, and perfectly roasted turkey. Forget the complicated, time-consuming recipes; this one is straightforward and yields unbelievably tender, flavorful results. The secret? Infusing the turkey with a flavorful herb paste and roasting it atop fragrant bay leaves. The result is a juicy, succulent turkey breast that's far superior to anything you'd find in a store.
The pan gravy is the perfect complement. Made using the pan drippings, it’s rich, savory, and intensely flavorful. A touch of apple brandy adds a delightful complexity, while the apple cider provides a subtle sweetness that balances the richness of the gravy beautifully. It’s the perfect finishing touch to this already impressive dish. I often double the gravy recipe, as it's just that good and disappears quickly.
What I love most about this recipe is its versatility. You can easily adjust the herbs to your liking. Experiment with different combinations to find your perfect flavor profile. I've tried it with rosemary and thyme, and it was just as delicious. And don't be afraid to experiment with different types of brandy or cider – the possibilities are endless! This dish is easily adaptable for different dietary needs, too. It is naturally gluten-free and can be easily made dairy-free by using a dairy-free butter substitute. The recipe is adaptable enough for any occasion.
Beyond the Recipe: This turkey breast recipe is more than just a meal; it's a testament to the joy of home cooking. The process of preparing this dish, from meticulously preparing the herb paste to the satisfying sizzle of the pan gravy, is a meditative experience. It’s a chance to disconnect from the daily hustle and reconnect with the simple pleasures of cooking and sharing a delicious meal with loved ones. The aroma fills your kitchen, promising a comforting and delicious dinner that will leave everyone feeling satisfied and happy. And let's be honest, the cleanup is minimal, which is always a plus for a busy mom!
Serving Suggestions: This dish is perfect served with classic Thanksgiving sides like mashed potatoes, stuffing, and cranberry sauce. However, it also pairs beautifully with roasted vegetables like Brussels sprouts or asparagus. For a lighter meal, serve it with a simple green salad. The possibilities are endless, allowing you to customize your meal to perfectly fit your preferences and the occasion.
Tips and Tricks: Ensure your turkey breasts are at room temperature before roasting for even cooking. Don't overcrowd the roasting pan; if necessary, roast the breasts in batches. A meat thermometer is essential to ensure the turkey reaches the safe internal temperature of 170°F. Resting the turkey before carving allows the juices to redistribute, resulting in a more tender and flavorful bird. And remember, don't be afraid to experiment with the herbs and spices to create your signature dish.
Conclusion: This herb-roasted turkey breast with pan gravy is a recipe I’ve treasured for years, a simple yet elegant meal that always impresses. It's a recipe that combines ease of preparation with exceptional taste and aroma, a true testament to the magic of home cooking. So, gather your ingredients, preheat your oven, and prepare to be amazed by this delicious and unforgettable dish. Whether it’s a weeknight dinner or a special occasion, this recipe is sure to become a new family favorite. Enjoy!
