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Perfect Herb Roasted Turkey Breast for Two with Pan Gravy

herb roasted turkey breast for two - featured image
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A scaled-down version of the classic roasted turkey, featuring a juicy herb-crusted breast and a rich, quick pan gravy. Perfect for an intimate dinner without the massive leftovers.

Ingredients

Scale
  • 1 bone-in, skin-on turkey breast half (about 2 to 2.5 pounds)
  • 4 tablespoons unsalted butter, softened
  • 2 cloves garlic, minced
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon fresh sage, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter (for gravy)
  • 2 tablespoons all-purpose flour
  • 1 cup chicken or turkey broth, low-sodium
  • 1/4 cup dry white wine (optional)
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C). Place the oven rack in the middle position. Take the turkey breast out of the fridge and let it sit on the counter for 15 minutes.
  2. Make the herb compound butter: In a small bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, sage, salt, and pepper. Mash together with a fork until evenly distributed.
  3. Prepare the turkey breast: Pat the turkey breast completely dry with paper towels. Gently loosen the skin from the meat, creating a pocket. Slide about two-thirds of the herb butter under the skin, spreading evenly. Rub the remaining butter all over the outside of the skin. Drizzle with olive oil and rub it in.
  4. Place the turkey breast skin-side up in a small roasting pan or oven-safe skillet. Dot any leftover herb butter on top.
  5. Roast for 45 to 55 minutes, until the internal temperature reaches 160°F (71°C) in the thickest part. Start checking at 40 minutes.
  6. Remove the turkey from the oven and transfer to a cutting board. Tent loosely with aluminum foil and let rest for at least 15 minutes.
  7. While the turkey rests, make the pan gravy: Place the roasting pan on the stovetop over medium heat. Add 2 tablespoons butter and let it melt, scraping up browned bits. Sprinkle in the flour and whisk constantly for 1 minute. Slowly pour in the broth (and wine if using), whisking continuously. Bring to a simmer and cook for 2 to 3 minutes until thickened. Season with salt and pepper to taste.
  8. Slice the turkey against the grain into thick pieces. Arrange on a platter and pour the gravy over the top or serve on the side.

Notes

For crispy skin, pat the turkey dry thoroughly. Use a thermometer to avoid overcooking. Let the turkey rest before slicing to retain juices. For gluten-free gravy, use a cornstarch slurry instead of flour.

Nutrition

Keywords: roasted turkey breast, herb roasted turkey, turkey for two, pan gravy, small turkey, easy turkey recipe, Thanksgiving for two

Find it online: https://sparklechew.com/perfect-herb-roasted-turkey-breast-for-two-with-pan-gravy/