Juicy Roasted Turkey Breast with Potatoes and Herb Gravy Recipe
This Juicy Roasted Turkey Breast with Potatoes recipe delivers a perfectly cooked, flavorful turkey breast infused with fresh herbs and lemon zest, complemented by crispy roasted potato wedges and a rich homemade gravy. Ideal for a comforting family dinner, the turkey is oven-roasted to juicy perfection and served alongside savory potatoes and a luscious pan gravy made from the drippings.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 4-6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
Turkey and Herb Butter Mix
- 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
Potatoes
- 5–6 potatoes, cut into wedges
- 3 tablespoons olive oil
- Salt and pepper, to taste
Gravy
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 1 cup pan juices (turkey drippings)
- Salt, as desired
Instructions
- Preheat the Oven: Heat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for roasting the turkey breast evenly and thoroughly.
- Prepare the Turkey: Pat the turkey breast dry with a paper towel to remove excess moisture, then gently loosen the skin to allow for seasoning underneath, which helps keep the meat juicy.
- Make Herb Butter and Season Turkey: In a bowl, combine olive oil, softened butter, chopped parsley, minced garlic, thyme, rosemary, salt, sage, pepper, and lemon zest. Rub this flavorful mixture all over the outside of the turkey breast. Spread any leftover herb butter under the turkey skin for enhanced flavor and moisture.
- Arrange Meat and Potatoes: Place the turkey breast in a roasting pan or a deep oven-safe pan. Toss the potato wedges with olive oil, salt, and pepper, then scatter them around the turkey in the pan.
- Cover and Roast: Cover the pan tightly with tinfoil to keep moisture in and roast in the oven for about 2 hours. Begin testing the internal temperature around this time using a meat thermometer.
- Browning the Skin: After the initial roasting, remove the tinfoil and continue baking until the turkey skin is nicely browned and the internal temperature reaches 165°F (74°C), ensuring it is safe to eat and juicy.
- Rest and Drain: Remove the turkey from the oven and carefully drain the pan juices, reserving them for gravy.
- Prepare the Gravy: Melt butter in a medium saucepan over medium heat. Stir in the flour and cook for about one minute to form a roux. Gradually whisk in the chicken broth and a cup of the reserved turkey drippings. Continue stirring until the gravy thickens. Season with salt to taste.
- Serve: Carve the turkey breast off the bone, plate with roasted potatoes, and generously pour the homemade gravy on top for a delicious, hearty meal.
Notes
- Use a meat thermometer to ensure the turkey is cooked to 165°F for safe consumption and optimal juiciness.
- Allow the turkey to rest for 10-15 minutes after roasting before carving to retain juices.
- If using fresh herbs, chopping them finely enhances flavor distribution.
- Leftover herb butter under the skin deeply infuses flavor and helps crisp the skin during roasting.
- Potatoes can be substituted with sweet potatoes or root vegetables for variation.
- Gravy thickness can be adjusted by adding more broth if too thick or cooking longer if too thin.
Keywords: roasted turkey breast, herb butter turkey, oven-roasted turkey, roasted potatoes, homemade turkey gravy, Thanksgiving turkey breast
