Herb Roasted Turkey Breast with Sage Gravy
This gravy, this gravy, this gravy! Grab a spoon and eat it out of the pan! Oh wait, no!!! I mean make this dinner because it is absolutely amazing! We will no longer just wait for November to have turkey thanks to this delicious recipe. My turkey breast cooked a lot longer than the recipe called for it so just be sure to use a thermometer to make sure your turkey is fully cooked! You may also love HAPPY TURKEY DAY!
You may need:
Roasting pan with rack
Herb Roasted Turkey Breast with Sage Gravy
Ingredients
- 1 whole bone-in turkey breast (6½ to 7 pounds)
- 2 tablespoons good olive oil
- 3 garlic cloves
- Paprika (sprinkled all over)
- 2 teaspoons dry mustard
- 1 tablespoon chopped fresh rosemary leaves
- 1 tablespoon chopped fresh sage leaves
- 1 teaspoon chopped fresh thyme leaves
- 1½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- ¾ cup dry white wine
Instructions
- Preheat the oven to 325 degrees.
- Place the turkey breast on a rack in a roasting pan, skin side up.
- In a small bowl, combine the olive oil, garlic, paprika, mustard, rosemary, sage, thyme, salt, and pepper. Rub the mixture evenly all over the skin of the turkey breast. (You can also loosen the skin and smear half of the paste underneath, directly on the meat.)
- Pour the wine in the bottom of the roasting pan.
- Roast the turkey approx 1¾ hours, until the skin is golden brown and an instant-read meat thermometer registers 165 degrees when inserted into the thickest and meatiest area of the breast. Mine took a lot longer to reach internal temp, fyi!
- When internal temp is reached, remove from the oven, cover the pan with aluminum foil, and allow the turkey to rest at room temperature for 15 minutes. Slice and serve warm with the pan juices or sage gravy.
Sage Gravy
Ingredients
- 6 tablespoons butter
- 1 large red onion, halved and sliced ¼ inch thick
- 4 large garlic cloves
- 6 tablespoons all-purpose flour
- 4 cups chicken stock
- 2 T. cognac
- 10 large fresh sage leaves
- Kosher salt and freshly ground black pepper
- 1 cup dry white wine
Instructions
- Melt the butter in a large saucepan over medium heat.
- Add onion and garlic and saute, stirring often, for 15 to 20 minutes
- You want the onions to caramelize.
- Sprinkle the flour on the onions and cook 2 mins.
- Stir in the chicken stock, Cognac, sage leaves, 2 teaspoons salt (depending on the saltiness of the chicken stock), and 1 teaspoon pepper.
- Bring to a boil, lower the heat, and simmer for 20 minutes, stirring occasionally.
- Set aside at room temperature for 1 hour and strain, pressing the solids lightly and then discarding them. Refrigerate until ready to use.
- After the turkey is cooked, remove it to a carving board to rest while you finish the gravy. Place the roasting pan on the stovetop over medium heat and add the wine.
- Bring to a boil, lower the heat, and simmer for 2 minutes, stirring and scraping up all the bits clinging to the bottom of the pan.
- Slowly whisk the gravy base into the pan. Simmer for about 5 minutes, until the gravy is smooth and slightly thickened. Taste for seasonings and serve hot.
Adapted from Ina Garten
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