Roast Turkey Breast with Herb Butter
Why this recipe works
- Straightforward roasting: A boneless turkey breast cooks more evenly than a whole bird and is easy to check with a thermometer.
- Herb butter flavour: Butter carries the garlic, parsley and thyme over the surface of the turkey, giving the roast a savoury, aromatic finish.
- Easy to serve: The rested breast slices neatly and works well as a centrepiece with gravy, vegetables, potatoes or simple seasonal sides.
Get the most out of this recipe
Timing notes
- Rest before slicing: Let the turkey rest for 10 minutes so the juices settle and the slices stay moist.
- Check early: Start checking doneness before the full roasting time is up and remove the turkey as soon as the thickest part reaches 74°C (165°F).
Common mistakes
- Avoid over-roasting: Turkey breast is lean, so cooking beyond 74°C (165°F) can quickly make it dry.
- Control the gravy texture: Whisk the stock in gradually and simmer until the gravy lightly coats the back of a spoon.
Make-ahead tips
- Prepare the butter ahead: The herb butter can be mixed in advance and kept chilled, then softened before rubbing over the turkey.
- Reheat gently: Warm sliced turkey with a little gravy in a 180°C (355°F) oven until piping hot to help prevent it drying out.
- Freeze separately: Freeze the turkey and gravy in separate containers for the best texture when reheating.
Serving ideas
- Classic sides: Serve with roast potatoes, green beans, carrots or stuffing for a traditional roast dinner plate.
- Fresh finish: Offer lemon wedges at the table so diners can add brightness to the rich gravy and buttery turkey.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 200°C (390°F). Pat the turkey dry and set it in a roasting pan.
- Finely chop the parsley and thyme, then crush the garlic. Mix them into the butter with the fine sea salt and black pepper until evenly combined.
- Rub the herb butter all over the turkey, coating it well. Roast for 50 to 60 minutes, or until a thermometer reads 74°C (165°F) in the thickest part.
- Transfer the turkey to a board and rest for 10 minutes. Pour the roasting juices into a saucepan, leaving any burnt bits behind in the pan.
- Whisk the plain flour into the juices over medium heat and cook for 1 minute. Gradually whisk in the chicken stock and simmer for 5 to 7 minutes until glossy and lightly thickened, then season with a little more black pepper if needed.
- Slice the turkey and serve with the pan gravy. Cut the lemon into wedges and serve alongside for squeezing over at the table.
Recipe notes
Tips
- For the juiciest result, start checking the turkey 10 minutes early and pull it as soon as it reaches 74°C (165°F), then rest it before slicing.
- If the gravy looks too thick, whisk in a splash more chicken stock; if it is too thin, simmer a little longer until it coats the back of a spoon.
- If serving vulnerable groups, ensure the turkey is cooked to 74°C (165°F) and the gravy is simmered until piping hot.
Substitutions
- Replace Fresh thyme with Fresh parsley for an all-parsley herb butter.
- Replace Butter with Plant-based butter for a dairy-free herb coating and gravy base.
- Replace Chicken stock with Vegetable stock for a lighter, less meaty gravy.
Storage
- Refrigerate up to 3 days
- Cool leftovers quickly, then refrigerate in a sealed container. Reheat sliced turkey with a little gravy in a 180°C (355°F) oven until piping hot; freeze turkey and gravy separately for best texture.
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Recipe overview
- Servings: 4 servings
- Total time: 1h 25min (20min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Gluten Milk Wheat
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