Name: Juicy Roasted Turkey Breast with Potatoes and Herb Gravy Recipe
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Cuisine: American
Ingredients: 1 skin on turkey breast (2-3 pounds); 4 tablespoons olive oil; 4 tablespoons softened butter; 4 tablespoons freshly chopped parsley leaves; 2 tablespoons minced garlic; 1 tablespoon thyme leaves (chopped if fresh); 1 tablespoon rosemary (chopped, approx. 3 fresh sprigs); 2 teaspoons salt; 1/2 teaspoon dried sage; 1/2 teaspoon pepper; Zest from 1 lemon; 5-6 potatoes, cut into wedges; 3 tablespoons olive oil; Salt and pepper, to taste; 2 tablespoons butter; 1/4 cup all-purpose flour; 3 cups chicken broth; 1 cup pan juices (turkey drippings); Salt, as desired

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Introduction

This juicy roasted turkey breast is a perfect centerpiece for a cozy meal, offering tender meat infused with fragrant herbs. Accompanied by crispy roasted potatoes and a rich homemade gravy, this dish is both comforting and elegant.

A close-up of a piece of roasted chicken breast held by a fork, showing three visible layers: the outer crispy dark golden-brown skin with herbs, a thin middle layer of slightly browned cooked meat, and the inner white tender cooked meat, all juicy and textured. Below, more slices of roasted chicken with herb seasoning and golden skin rest in a white bowl. To the side, there are roasted potato wedges with a browned, crispy surface. Fresh green parsley adds a fresh touch beside the chicken. The scene is set on a white marbled surface with soft natural lighting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 skin-on turkey breast (2-3 pounds)
4 tablespoons olive oil
4 tablespoons softened butter
4 tablespoons freshly chopped parsley leaves
2 tablespoons minced garlic
1 tablespoon thyme leaves (chopped if using fresh)
1 tablespoon rosemary (chopped, about 3 fresh sprigs)
2 teaspoons salt
1/2 teaspoon dried sage
1/2 teaspoon pepper
Zest from 1 lemon
5-6 potatoes, cut into wedges
3 tablespoons olive oil
Salt and pepper, to taste
2 tablespoons butter
1/4 cup all-purpose flour
3 cups chicken broth
1 cup pan juices from the turkey
Salt, as desired for gravy

Instructions

Step 1: Preheat the oven to 375°F (190°C).
Step 2: Pat the turkey breast dry with paper towels. Carefully loosen the skin without tearing it.
Step 3: In a bowl, combine olive oil, softened butter, parsley, garlic, thyme, rosemary, salt, dried sage, pepper, and lemon zest. Rub this herb mixture all over the turkey breast. Spread any leftover herb butter underneath the loosened skin.
Step 4: Place the turkey breast in a roasting pan or a deep oven-safe dish.
Step 5: Toss the potato wedges with olive oil, salt, and pepper. Arrange them around the turkey in the pan.
Step 6: Cover the turkey tightly with foil and roast for 2 hours. Check the internal temperature with a meat thermometer; remove the foil and continue roasting until the skin is browned and the thermometer reads 165°F (74°C).
Step 7: Remove the turkey from the oven and transfer it to a cutting board. Drain the pan juices and set aside.
Step 8: In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for about one minute while stirring. Gradually whisk in the chicken broth and the reserved pan juices. Cook until the gravy thickens, stirring frequently. Season with salt as needed.
Step 9: Carve the turkey breast from the bone. Serve slices alongside the roasted potatoes, drizzled with the homemade gravy.

Tips & Variations

For extra flavor, marinate the turkey breast in the herb butter overnight.
Use sweet potatoes or a mix of root vegetables in place of regular potatoes for a twist.
To keep the turkey moist, avoid overcooking and always check the internal temperature with a meat thermometer.
Add a splash of white wine or lemon juice to the gravy for added brightness.

Storage

Store leftover turkey and potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave. Keep the gravy separate and reheat on the stove, stirring occasionally to prevent lumps.

How to Serve

A large white oval dish holds two large pieces of grilled chicken breast with golden brown, slightly charred skin, one piece sliced into thick white meat strips, arranged on either side of the dish. Between the chicken pieces, there is a small bowl filled with creamy light beige sauce speckled with herbs. Around the chicken and sauce, thick potato wedges with a golden crispy exterior are scattered. Fresh green parsley sprigs are placed on top of the chicken and around the edges of the dish. The dish sits on a white marbled surface with a beige cloth draped gently nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use turkey thighs instead of a turkey breast?

Yes, turkey thighs can be used but may require a slightly longer cooking time. Make sure to check the internal temperature reaches 165°F (74°C) for safety.

How do I know when the turkey is fully cooked?

Use a meat thermometer inserted into the thickest part of the breast. It should read 165°F (74°C) when the turkey is safe and properly cooked.