Butter Roasted Whole Turkey Breast with Homemade Gravy

This Butter Roasted Whole Turkey Breast takes only a fraction of the time in the oven and yields a delicious and incredibly moist turkey with the easiest turkey gravy ever! In this recipe, a whole, bone-in turkey breast is rubbed with butter, seasoned and stuffed with garlic and herbs and roasted on a bed of vegetables. The herbs and garlic will flavor the turkey while the veggies work their magic with the drippings.

📝 Ingredients

• 1 whole turkey breast (4 to 6 pounds, skin-on and bone-in (thawed if frozen) see notes)
• 2 small bunches sage
• 4 to 6 sprigs thyme
• 2 sprigs rosemary
• kitchens string
• 2 heads garlic
• 2 large carrots (chopped into 2-inch pieces)
• 4 short stalks celery (chopped into 2-inch pieces (2 if long stalks))
• 1/2 cup unsalted butter (softened)
• kosher salt
• freshly ground black pepper
• 1/4 cup fat from pan drippings
• 4 to 6 tablespoons unbleached all-purpose flour
• pan juices (without the fat)
• turkey stock to equal 4 cups
• 1/2 teaspoon kosher salt (more or less to taste)

👨‍🍳 Instructions

1. 1Set your turkey out on the counter 1 to 1½ hours prior.
2. 2Tie the sage, thyme and rosemary with kitchen string and cut the garlic in half horizontally.
3. 3Move your oven rack to the lowest position and preheat your oven to 325℉ (or 160℃).
4. 4Roughly chop the carrots, celery and onion and place into the pan in an even layer. Set off to the side
5. 5Use your fingers to separate the skin from the flesh of your turkey. Using softened butter, massage it under and over the skin of the turkey, as well as the cavity.
6. 6Generously season the outside and inside of the cavity with kosher salt and freshly ground black pepper.
7. 7Place the turkey onto the vegetables and place the garlic halves and herb bundle inside the turkey cavity.
8. 8Roast for 1 hour. Remove and baste top and inside cavity with the pan drippings before returning back to the oven for another 30 minutes. Do this 2 more times or until the turkey reaches 170° when a thermometer is inserted into the thickest part of the breast. Total roasting time should be around 2 to 2-1/2 hour depending on the sized of your whole turkey breast.
9. 9Carefully transfer the turkey breast to a carving board and cover with foil.
10. 10Use a slotted spoon to remove the vegetables and discard. They have done their job.
11. 11Place the pan drippings into a fat separator. Pour the juices out and into a measuring cup (leaving the fat in the separator). Adding enough turkey broth or stock to the juices to make 4 cups
12. 12Pour 1/4 of the fat (discarding the remaining) back into the roasting pan and heat on high.
13. 13Whisk in enough flour to make a smooth paste and until a rich brown color (time will depend)*.
14. 14Continue whisking while pouring in the 4 cups of turkey broth/pan juices. Season with salt to taste.
15. 15Slice the turkey and serve with the gravy.