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Best Herb Roasted Turkey Breast With Easy Apple Cider Gravy

herb roasted turkey breast with apple cider gravy - featured image
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This herb roasted turkey breast with apple cider gravy is juicy, flavorful, and surprisingly simple to make. Perfect for small gatherings or a stress-free holiday main course, it delivers crispy skin and tender meat every time.

Ingredients

Scale
  • 1 (3-4 lb) boneless, skin-on turkey breast
  • 4 tablespoons unsalted butter, softened
  • 2 cloves garlic, minced
  • 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1 teaspoon fresh sage, chopped (or ½ teaspoon dried)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup apple cider
  • 1 cup chicken or turkey broth, low-sodium
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • Optional: 1 sprig fresh thyme for garnish

Instructions

  1. Preheat your oven to 375°F (190°C). Let the turkey breast sit at room temperature for about 15 minutes.
  2. Make the herb butter: In a small bowl, combine the softened butter, minced garlic, rosemary, thyme, sage, salt, and pepper. Mash together with a fork until well mixed.
  3. Prep the turkey: Pat the turkey breast dry with paper towels. Gently loosen the skin from the meat with your fingers. Slide about half of the herb butter under the skin, spreading it evenly. Rub the remaining butter all over the outside of the breast.
  4. Sear the turkey: Heat the olive oil in a cast iron skillet over medium-high heat. Place the turkey breast skin-side down and sear for 3-4 minutes until golden and crispy. Flip and sear the other side for 2 minutes.
  5. Roast the turkey: Transfer the skillet to the preheated oven. Roast for 45-55 minutes, or until the internal temperature reaches 155°F (68°C) when inserted into the thickest part of the breast.
  6. Rest the turkey: Remove the skillet from the oven and tent the turkey loosely with foil. Let it rest for 15-20 minutes.
  7. Make the gravy: While the turkey rests, pour the pan juices into a measuring cup. Skim off excess fat, leaving about 2 tablespoons in the skillet. Place the skillet over medium heat. Add 2 tablespoons of butter and whisk until melted. Sprinkle in the flour and whisk constantly for 1-2 minutes until light golden brown.
  8. Finish the gravy: Slowly pour in the apple cider and chicken broth, whisking continuously. Add the Dijon mustard. Bring to a simmer and cook for 3-5 minutes until thickened. Season with salt and pepper to taste.
  9. Slice and serve: Remove the foil from the turkey and slice against the grain. Arrange on a platter and drizzle with the apple cider gravy. Garnish with a fresh thyme sprig if desired.

Notes

Don’t skip the sear—it creates flavor. Use a meat thermometer for perfect doneness. Let the turkey rest to keep it juicy. Double the gravy recipe if desired. For gluten-free gravy, use a gluten-free flour blend or cornstarch slurry.

Nutrition

Keywords: herb roasted turkey breast, apple cider gravy, Thanksgiving turkey, small turkey breast, easy turkey recipe

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