Tuscan Style Turkey Breast with Gravy
A simple turkey breast gets a savory flavor boost with this Garlic-Herb Roast Turkey Breast. Perfectly roasted, it is moist and tender and so flavorful! This is a great option for a scaled-down holiday dinner.
Servings: 8 Servings
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
Pat the turkey breast dry before brushing it with oil; this helps the seasoning stick and promotes better browning.
Cooking time will vary based on the size of your turkey breast and your oven. Use a leave-in probe thermometer for the most accurate results.
Remove the turkey at 157°F to 160°F and let it rest; the temperature will rise to a safe 165°F as it stands.
Don’t overheat the gravy. Cornstarch loses its thickening power if boiled, keep it at a gentle simmer for a smooth, glossy finish.
Strain the pan drippings before making the gravy for the best texture and flavor.
Nutrition
Serving: 1serving | Calories: 733kcal | Carbohydrates: 6g | Protein: 138g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Cholesterol: 363mg | Sodium: 1246mg | Fiber: 1g
