Roasted Turkey Breast with Herb Pan Drippings
Why this recipe works
- Built-in flavour base: Garlic, lemon zest and fresh herbs season the turkey before roasting, while the browned pan juices become the foundation of the sauce.
- Flexible serving: Sliced turkey breast works well for a roast dinner, buffet-style meal or next-day sandwiches when kept with some of the drippings.
- Clear doneness cue: Using a thermometer removes guesswork and helps prevent the turkey breast from drying out.
Get the most out of this recipe
Timing notes
- Rest before slicing: Let the turkey rest for the full 15 minutes so the juices settle and the slices stay moist.
- Serve after saucing: Slice the turkey just before serving and spoon over the hot herb drippings to keep the meat glossy and warm.
Common mistakes
- Do not push the roast too far: Remove the turkey as soon as the thickest part reaches 74°C (165°F); extra oven time can quickly dry out lean breast meat.
- Watch the pan drippings: The browned bits should be savoury, not scorched. If the roasting pan looks too dry, the sauce can taste harsh.
Ingredient swaps
- Skip the wine: Use extra chicken stock instead of white wine for an alcohol-free pan sauce, simmering until the drippings taste rounded and savoury.
- Change the citrus: Lime can replace lemon if you want a sharper, brighter finish in the herb drippings.
Make-ahead tips
- Store turkey and sauce separately: Cool the sliced turkey and pan drippings before refrigerating in separate airtight containers to preserve the best texture.
- Reheat gently: Warm the turkey with a little stock or drippings until piping hot, using gentle heat to avoid drying the slices.
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.
- In a small bowl, mix the olive oil with the salt and pepper. Finely grate in the garlic and lemon zest, then rub the mixture all over the turkey.
- Halve the lemon and tuck it into the pan alongside the turkey with the rosemary and thyme. Roast for 45 to 60 minutes, until the thickest part reaches 74°C (165°F) on a thermometer.
- Transfer the turkey to a board and rest for 15 minutes, loosely covered. Pour off any excess fat from the roasting pan, keeping the browned drippings and juices.
- Set the roasting pan over a medium heat on the hob (or scrape the drippings into a saucepan). Add the wine and simmer for 2 to 3 minutes, scraping up the sticky bits, then add the chicken stock and simmer until lightly reduced and spoonable, 5 to 7 minutes.
- Finely chop the parsley and stir it into the hot pan drippings. Slice the turkey and serve with the herb drippings spooned over the top.
Recipe notes
Tips
- For the juiciest slices, take the turkey out as soon as it reaches 74°C (165°F) and let it rest the full 15 minutes before carving.
- If the drippings taste a little sharp after adding the wine, simmer for an extra minute or two to mellow the alcohol and concentrate the flavour.
- If serving vulnerable groups, ensure the turkey reaches 74°C (165°F) at the thickest point and avoid tasting the sauce until it has simmered.
Substitutions
- Replace Dry White Wine with chicken stock for an alcohol-free pan sauce.
- Replace Lemon with lime for a slightly sharper citrus note.
Storage
- Refrigerate up to 3 days
- Cool turkey and pan drippings, then refrigerate separately in airtight containers for up to 3 days. Freeze sliced turkey with a little of the drippings for up to 2 months; defrost overnight in the fridge and reheat gently in a saucepan with a splash of chicken stock until piping hot.
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Recipe overview
- Servings: 4 servings
- Total time: 1h 25min (25min active)
- Difficulty: Medium
- Cuisine: American
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