Roast Turkey Breast

Check ingredients as you prepare them. These checks stay on this page.

• 6 lb bone-in skin-on turkey breast, (fresh or frozen and fully thawed*)
  Ingredient note

  Source: 6 lb. bone-in skin-on turkey breast, (fresh or frozen and fully thawed*)
• 1/2 cup unsalted butter, (softened)
  Ingredient note

  Source: 1/2 cup unsalted butter, (softened)
• 1 Tbsp minced garlic (3 cloves)
  Ingredient note

  Source: 1 Tbsp minced garlic (3 cloves)
• 1 Tbsp minced fresh thyme
  Ingredient note

  Source: 1 Tbsp minced fresh thyme
• 1 Tbsp minced fresh rosemary
  Ingredient note

  Source: 1 Tbsp minced fresh rosemary
• 1 Tbsp minced fresh sage (or parsley)
  Ingredient note

  Source: 1 Tbsp minced fresh sage (or parsley)
• As Needed Salt
  Ingredient note

  Source seasoning: Salt and freshly ground black pepper
• As Needed black pepper
  Ingredient note

  Source seasoning: Salt and freshly ground black pepper
• 1 each large yellow onion, (peeled and cut into chunks)
  Ingredient note

  Source: 1 large yellow onion, (peeled and cut into chunks)
• 1 each large carrot, (peeled and cut into chunks)
  Ingredient note

  Source: 1 large carrot, (peeled and cut into chunks)
• 2 each celery ribs, (cut into chunks)
  Ingredient note

  Source: 2 celery ribs, (cut into chunks)
• 1/3 cup purpose flour
  Ingredient note

  Source: 1/3 cup purpose flour
• 3 cups low-sodium chicken broth, (preferably homemade, plus more to thin as desired)
  Ingredient note

  Source: 3 cups low-sodium chicken broth, (preferably homemade, plus more to thin as desired)

1. Preheat oven to 325 degrees. Move oven rack one level below center.
2. Carefully separate skin from breast using a large spoon or the handle of a wooden spoon, while leaving outer edges if skin intact (so butter doesn't just seep out).
3. In a mixing bowl stir together butter, garlic, thyme, rosemary, sage and season with some salt and pepper.
4. Dab chicken dry with paper towels. Rub about half of the butter mixture all over underneath the skin then remaining half over.
5. Season all over with salt and pepper.
6. Add onion, carrot and celery to a medium roasting pan. Place a roasting rack over veggies if you have one (otherwise you can just place turkey directly over vegetables).
7. Place turkey skin side up on rack. Roast in preheated oven until center or thickest portion registers 165 on an instant read thermometer, about 2 to 2 1/4 hours.
8. Let turkey rest on a carving board tented with foil for about 10 minutes before carving.
9. For the gravy, discard veggies then pour drippings into a fat separator or liquid measuring cup. Measure out 1/3 cup of the fat drippings.
10. Heat fat drippings in saucepan over medium heat. Add flour and cook, stirring constantly 1 minute. While whisking pour in broth an any remaining turkey broth drippings.
11. Let cook, whisk constantly, until mixture thickens. Season with salt and pepper to taste as needed, thin with more chicken broth as desired.