Roasted Turkey Breast & Gravy

15 INGREDIENTS • 8 STEPS • 1HR 15MINS

Roasted Turkey Breast & Gravy

Enjoy Roasted Turkey & Gravy, featuring a juicy, boneless turkey breast seasoned with a flavorful herb compound butter and served with a rich, homemade gravy. Perfectly roasted to a golden crisp, this dish is ideal for a comforting and elegant meal.
Love This Recipe?
Enjoy Roasted Turkey & Gravy, featuring a juicy, boneless turkey breast seasoned with a flavorful herb compound butter and served with a rich, homemade gravy. Perfectly roasted to a golden crisp, this dish is ideal for a comforting and elegant meal.
author_avatar
Gordon Ramsay
Born in Scotland and raised in Stratford-upon-Avon, England, Gordon Ramsay trained with top chefs and opened successful restaurants worldwide. He's also a global TV star with shows like Next Level Chef, Hell’s Kitchen, and MasterChef.
https://www.gordonramsay.com/

1HR 15MINS

Total Time

$5.72

Cost Per Serving

Ingredients

Servings
2
us / metric
Compound Butter
Unsalted Butter
3/4 cup
Unsalted Butter, room temperature
Sage Leaves
2 Tbsp
Chopped Sage Leaves
Fresh Rosemary
2 Tbsp
Chopped Fresh Rosemary
Fresh Thyme Leaves
2 Tbsp
Chopped Fresh Thyme Leaves
Garlic
2 cloves
Grated Garlic
Lemon
1
Zested Lemon
Kosher Salt
1/2 tsp
Kosher Salt
Turkey
Skin-On Turkey Breast
1 piece
(2.5 lb)
Skin-On Turkey Breast
Boneless
Chicken Stock
1/2 cup
Chicken Stock
or Turkey Stock
Kosher Salt
to taste
Kosher Salt
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Gravy
All-Purpose Flour
1 Tbsp
All-Purpose Flour
Kosher Salt
to taste
Kosher Salt
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Chicken Stock
1 cup
Chicken Stock
or Turkey Stock
Love This Recipe?
author_avatar
Gordon Ramsay
Born in Scotland and raised in Stratford-upon-Avon, England, Gordon Ramsay trained with top chefs and opened successful restaurants worldwide. He's also a global TV star with shows like Next Level Chef, Hell’s Kitchen, and MasterChef.
https://www.gordonramsay.com/

Author's Notes

Recipe can easily be doubled to serve 4 guests by buying two separate breasts, or even one whole double-breasted turkey (without the wings and legs).

If using bone-in turkey breast, simply add another 15-20 minutes to the cook time.

If a roasting pan with a rack is unavailable, cook the turkey on a wire rack placed over a rimmed baking sheet. Use extra caution when removing the tray from the oven as the juices will be extremely hot.

TIPS: When selecting a turkey breast, look for skin that has minimal tears and covers as much of the meat as possible.

Cooking Instructions

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step 1
Preheat the oven to 400°F (205°C).
step 2
Make the compound butter: Place Unsalted Butter (3/4 cup), Sage Leaves (2 Tbsp), Fresh Rosemary (2 Tbsp), Fresh Thyme Leaves (2 Tbsp), zest of Lemon (1), Kosher Salt (1/2 tsp), and Garlic (2 cloves) in a medium bowl and stir with a small spatula to combine evenly. Taste and adjust seasonings if needed.
step 3
Pat the Skin-On Turkey Breast (1 piece) dry with paper towels and season all over with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste). Rub half of the compound butter underneath the skin of the turkey breast and the remaining half of butter all over the outside, including the bottom and sides.
step 4
Place a wire rack inside a clean roasting pan. Set the turkey breast skin side up in the pan and place on the center rack of the oven. Baste every 15 minutes with the fat rendered in the pan.
step 5
About halfway through into roasting, carefully pour the Chicken Stock (1/2 cup) into the pan so the juices do not burn. Roast for 45-55 minutes total, until cooked through and skin is crisp and golden and the juices run clear. An internal thermometer should register at least 155°F (68°C), keeping in mind that cooking will carry over and continue as it rests. Let the breast rest on a cutting board while you make the gravy, and tent with foil if desired.
step 6
Carefully pour all the pan drippings into a glass jar or heat-proof measuring cup, let sit for a few minutes to settle and separate. Spoon off 1 tablespoon of fat that separated to the top and transfer to a small saucepan. Heat over medium for a moment and add All-Purpose Flour (1 Tbsp) stirring to form a roux. This will make a thick paste. Let this paste cook for a minute before slowly pouring in Chicken Stock (1 cup), whisking to incorporate smoothly. Discard any remaining fat from the pan juices and whisk the remaining juice into the gravy.
step 7
Let the gravy cook, lowering the heat to simmer if needed, whisking frequently, for about 3-4 minutes until thickened. Season with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste), if needed.
step 8
Remove the gravy from the heat while you slice the turkey. Serve immediately.
step 8 Remove the gravy from the heat while you slice the turkey. Serve immediately.

RECIPES TAG

American
Shellfish-Free
Dinner
Popular
Thanksgiving
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