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This Tuscan-style turkey breast roasts over garlic and herbs creating rich pan juices that turn into a silky, savory gravy. The turkey gets a warm, herb-forward seasoning giving it a deep, rustic flavor. It’s an easy oven-roasted centerpiece that comes together in about two hours.
This smaller turkey dinner is perfect when you want a holiday main dish without committing to a full bird. And while you are here, check out our Herb Butter Turkey Breast for another great entree idea.
Here’s Why This Herbed Turkey Breast Recipe Works
A real rub, not just salt and pepper: Ground fennel, sage, smoked paprika, and garlic powder build deep flavor right on the skin.
Fresh herbs under the bird: Whole sprigs of rosemary and thyme plus garlic heads create an aromatic base as the turkey roasts.
Wine adds moisture and flavor: A splash of dry white wine steams up in the oven, keeping the roasted turkey breast tender and boosting the pan drippings for gravy.
Pan gravy that makes itself: The garlic, herbs, and wine drip into the pan as the turkey roasts, creating a richly seasoned base that turns into a smooth, flavorful gravy with almost no extra effort.
With some traditional sides such as sourdough stuffing, mashed creamer potatoes, and sauteed green beans you are all set.
Serve it with a scoop of homemade cranberry sauce and you have a weeknight meal or Sunday lunch!
Ingredient Notes
Bone-in turkey breast: A bone-in breast stays juicier than boneless and creates better drippings for gravy. Aim for 4–8 pounds; a larger breast will simply take longer to reach temperature.
Aromatic herbs and spices: Ground fennel, smoked paprika, rosemary, and thyme work together to build a warm, Tuscan-inspired flavor. The fennel and paprika season the skin directly, while whole sprigs of rosemary and thyme roast underneath the turkey to perfume the meat from below.
Whole garlic heads: Halved garlic acts as a natural roasting rack and infuses the turkey from underneath. Don’t peel; the cloves soften and sweeten as they roast.
Dry white wine: Helps keep the turkey moist and enriches the pan drippings. Use something crisp like Pinot Grigio or Sauvignon Blanc, or swap chicken broth if needed.
Dijon mustard: Whisked into the gravy for gentle tang and depth; it won’t make the sauce taste like mustard.
Worcestershire sauce: Adds umami and rounds out the gravy without overpowering the herbs.
Recipe Tips
Bone-in is worth it: It delivers better flavor, richer drippings, and naturally juicier meat. Boneless works in a pinch, but it cooks faster, so you’ll need to start checking the temperature earlier to avoid overcooking.
Pat it dry, then oil it up: This helps the rub stick and gives you better browning.
Don’t skip the garlic base: Halved garlic heads act as a natural roasting rack, lifting the turkey so the heat circulates evenly while the cloves slowly soften and flavor the drippings.
Gentle heat for the gravy: Keep it at a steady simmer, not a full boil. Cornstarch thickens only at moderate heat, and boiling can break it down, leaving the gravy thin. A gentle simmer gives you a smooth, glossy consistency.
Let it rest: Tent the turkey and give it 10 minutes after it comes out of the oven. Resting the meat lets the juices settle back into the meat instead of spilling out when you slice the turkey.
Herb Roasted Turkey Breast
This herb roasted Tuscan-style turkey breast is all about big flavor and simple techniques that really pay off. The herbs, the garlic base, and the built-in pan gravy work together to create a roast that feels special without being fussy. Once you try it, you’ll see how doable (and delicious) a turkey dinner can be any time of year.
If you love the dark meat of the turkey but don’t want to roast a whole turkey then try our Roasted Turkey Thighs.
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Tuscan Style Turkey Breast with Gravy
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Ingredients
For the Seasoning:
- 1 tablespoon Kosher salt
- ¼ teaspoon ground black pepper
- 1 teaspoon ground fennel seed
- 1 teaspoon ground sage
- 1 teaspoon garlic powder
- 1 tablespoon smoked paprika
For the Turkey Breast:
- 2 to 3 whole garlic head, cut in half
- 3 stems fresh rosemary
- 1 bundle Fresh thyme
- 4 to 8 pound bone-in turkey breast
- 2 tablespoons olive oil
- 2 tablespoon Herbes de Provence
- ½ to 1 cup dry white wine
For the Gravy
- Pan juices, save the juices from the roasting pan
- ¾ to 1 cup chicken broth
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- ¼ cup water
- 1 tablespoon cornstarch
Instructions
- For the Seasoning
- Preheat the oven to 350°F with the oven rack on the lower 1/3 position.
- Combine the seasoning ingredients in a small dish and set aside. Optionally, use a good pre made turkey rub.
For the Turkey Breast
- Coat a baking pan or casserole dish with non-stick oil spray and add the garlic, rosemary, and thyme sprigs.
- Trim excess fat and skin away from the turkey breast then pat dry with paper towels.
- Brush the surface on all sides with oil then sprinkle generously with the seasoning. Place the halved garlic heads in a roasting pan, cut side up. Position the turkey breast on top of the garlic halves which serve as a shallow rack.
- Sprinkle the surface of the turkey breast with Herbs de Provence and insert a meat thermometer probe into the thickest part of the turkey breast. Set the thermometer alarm to go off at 155°F (if your thermometer has this option).
- Pour ½ cup of white wine into the bottom of the pan and transfer to the oven.
- Roast the turkey breast until it reaches the target temperature of 155°F.
- Remove the turkey breast from the oven, leave the thermometer in place and tent the turkey breast with foil. Allow the turkey breast to rest for 10 minutes. The residual heat will continue to cook the turkey bringing the temperature to at least 165°F.
For the Gravy
- Strain the pan juices into a measuring cup. Add enough chicken broth until you have 1 ½ cups.
- Pour the broth into a saucepan. Add the Dijon mustard and Worcestershire sauce. Bring to a boil then reduce the heat to a simmer.
- Combine the cornstarch and water in a small dish and stir until well combined. Whisk into the simmering broth and cook for 1 minute until thick. Don't let the gravy boil or cook too long or the cornstarch will lose its thickening power.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Really like the idea of using fennel seed as a seasoning. This looks great — we don’t roast turkey breast for the holidays, but sometimes do at other times. Lot of great info here, and of course a wonderful recipe. Thanks!
Thanks, John…Fennel doesn’t get as much attention as it deserves. I really like it with poultry and pork and I add it to some of my stuffings as well. Thanks for your comments.
That’s lots of garlic! The turkey breast must have tasted amazing!
It was delicious 😉 thanks Angie