Servings: 3 servings 1x
- 1 split turkey breast bone in and skin on (mine was 3lbs)
- 4 tbsp unsalted butter softened
- 4 cloves garlic
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp ground ginger
- 1 tbsp fresh chopped sage
- 1 tbsp fresh chopped rosemary
- 1 tbsp fresh chopped thyme
- 2 tbsp unsalted butter
- 2 tbsp all purpose flour
- 1 cup turkey broth
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp dried rubbed sage
- Preheat oven to 350F and mince the cloves of garlic. In a small bowl mix together butter, minced garlic, salt, pepper, ginger and fresh herbs.
- Pat turkey dry and rub butter mixture all over the skin of the breast and under the skin of the breast. It might take some time to do this but it is important to get some of the butter mixture under the skin.
- Place seasoned turkey breast on a wire rack on a baking sheet. Place in the oven to roast at 350F for 20 minutes per pound. For example, a 3lb breast will roast for 60 minutes.
- After that time check the internal temperature of the breast using an instant read thermometer. If the internal temperature is 165F, remove the breast from the oven to rest. If not, continue cooking for additional 10 minute increments until the internal temperature is 165F in the thickest part of the breast.
- Remove the breast from the oven and allow to rest for at least 10 minutes before transferring to a cutting board. Once the breast is cool enough to touch, slice into slices.
- To make the gravy, pour the drippings from the bottom of the baking sheet into a sauce pan. Use a spatula to scrap off any brown bits, those add flavor. Melt butter with the drippings over medium low heat.
- When the butter is fully melted, mix in the flour and mix until you have a thick paste. Slowly pour in the turkey broth in small amounts while mixing. Keep mixing until all of the broth has been slowly incorporated.
- Stir in the salt, pepper, and rubbed sage and increase the heat to medium. Allow mixture to come to a gentle bubble and bubble for about 3 minutes or until it has thickened slightly. Pour gravy through a strainer and serve with turkey slices.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.