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It’s just my husband and I at home so when Thanksgiving comes around I don’t want to make a large turkey. A good option for people who small a family is to make a turkey breast instead! They are smaller, take a shorter amount of time to cook, and are just as delicious as a full turkey.
I made my first turkey breast a few years ago and I’ve been hooked ever since! While I love turkey breast in a brine, I don’t always have the time to do it. Last weekend I was away Friday-Monday so I took the turkey breast out of the freezer on Friday and put it in the refrigerator to thaw. When I got back on Monday it was ready to roast.
I decided to roast my turkey breast with liquid in the bottom in the pan. I figured as the liquid evaporated the flavor would go into the turkey. During the roasting I also continued to baste the turkey with a butter and wine mixture which helps flavor the skin of the turkey.
The turkey came out delicious! The skin was golden brown and full of flavor. The turkey was moist and tender. It was cooked perfectly and I was thrilled by how easy this was to make.
Then there’s the gravy. It was absolutely wonderful with combination of herbs, white wine, butter, and chicken broth along with the turkey drippings. This may have been the easiest gravy I’ve made and it’s definitely the best!
So before you make a huge turkey for a family of 3 or 4, check out this delicious roasted turkey breast with easy homemade gravy.
For the turkey:
- 1 turkey breast (6-7 pounds), thawed
- 1 Tablespoon pepper
- 1 Tablespoon sea salt
- 3 garlic cloves, minced
- 2 teaspoons onion powder
- 2 teaspoons thyme
- 2 teaspoons dry mustard
- 1 c. white wine
- 2 c. chicken broth
- 3 Tablespoons butter
- 2 Tablespoons white wine
- 3 garlic cloves, minced
- 1 Tablespoon paprika
For the gravy:
- Pan drippings
- chicken broth
- 1 c. water
- 1/4 c. white wine
- 3 Tablespoons flour
- Preheat the oven to 325 degrees.
- Place the turkey on a rack in a roasting pan.
- In a small bowl combine the pepper, salt, garlic cloves, onion powder, thyme, and dry mustard.
- Rub the spice mixture all over the turkey.
- Pour the white wine and chicken broth in the bottom of the roasting pan.
- Roast the turkey for 2-3 hours or until the internal temperature of the turkey is 165 degrees. After 1 hour of roasting combine the butter, white wine, garlic, and paprika and brush it over the turkey. Return the pan to the oven and continue cooking, basting with the pan juices every 30 minutes or so. If the pan becomes dry add more chicken broth.
- When the turkey is finished remove to a cutting board and allow to rest for 10 minutes while you make the gravy.
- To make the gravy pour the pan juices into a measuring cup. Add enough chicken broth to make it 2 cups. Pour into a medium saucepan along with the water and white wine.
- Heat the gravy over medium heat for 5 minutes.
- Remove 3 tablespoons of gravy from the pan and place in a small bowl. Whisk the flour in until smooth. Add the flour mixture into the gravy and whisk.
- Bring the gravy to a boil and boil for 1 minute. Remove from heat and serve with turkey.
- After turkey has been sitting for 10 minutes, slice the turkey and serve with gravy.
A Hezzi-D original recipe