Roasted Turkey Breast

This Roasted Turkey Breast is coated in a buttery blend of herbs, garlic, and lemon for incredible flavor and perfectly crisp skin. Surrounded by seasoned potato wedges and roasted until tender, this one-pan meal is both comforting and elegant. Finish with a smooth, savory gravy made from pan drippings for the ultimate holiday-style dinner any time of year.

Prep: 10 min
Cook: 3 hr
Total time: 3 hr 10 min
Servings: 6 servings

Print Add to meal plan

Ingredients

1 skin on turkey breast ) (2-3 pounds
4 tbsp olive oil
4 tbsp butter softened
4 tbsp freshly chopped parsley leaves
2 tbsp garlic minced
1 tbsp thyme leaves chopped if using fresh
1 tbsp Rosemary chopped (3 fresh sprigs
2 tsp salt
1/2 tsp dried sage
1/2 tsp pepper
Zest from 1 lemon
5 potatoes cut into wedges
3 tbsp olive oil
Salt and pepper
2 tbsp butter
1/4 cup all-purpose flour
3 cup chicken broth
1 cup pan juices
Salt (as desired)

Method

Heat the oven to 375°.

375°
Pat the turkey breast dry with a paper towel and loosen the skin.
Combine the olive oil, butter, parsley, garlic, thyme, rosemary, salt, sage, pepper and lemon zest and rub all over the turkey breast. Divide any leftover herb butter and put under the skin of the turkey.
Place the turkey in a roasting pan or deep oven safe pan.
Season the potato wedges with olive oil, salt and pepper and place around the turkey.
Cover the turkey well with tinfoil and place in the oven. Bake for 2 hours and test with a meat thermometer. Remove the tinfoil and continue baking until the skin has browned and the thermometer reads 165°.

165°
Remove the turkey from the oven and drain the broth.
Melt the butter in a medium size pan, and stir in the flour, cook for one minute, then whisk in the broth and a cup of the turkey drippings. Cook until the gravy thickens.
Cut the turkey breast from the bone and serve with the potatoes and gravy.