Juicy Roasted Turkey Breast & Gravy

This juicy roasted turkey breast and gravy are ready in under 2 hours. Full of flavor thanks to the marinade and no basting is needed. Follow my easy recipe and make this for your holiday gathering.

Roasted Turkey Breast

Roasting a turkey breast is so much easier than roasting the whole bird. It’s just as delicious as a whole turkey but it takes much less oven space and ready in under 2 hours. This makes it great for a smaller gathering. However, I often roast few turkey breasts instead of 2 whole turkey if I’m having a larger dinner party.

All you have to do is marinate the breast(s) and refrigerate them overnight. Always allow the meat to come to room temperature before roasting it and you will end up with the most delicious turkey that you’ve ever tasted.

How to cook a turkey breast

A 6-7 pound turkey breast will take a little under 2 hours at 350 °F. The best way to know if the meat is done is by using an oven-safe thermometer. Insert the thermometer into the thickest part of the turkey breast meat (not touching the bone) and once the temperature reaches 165 °F, it is ready.

Marinate the turkey and refrigerate it overnight if you can for maximum flavor. An hour will be sufficient if that’s all the time that you have but, if you can marinate it overnight, the flavors will infuse throughout the meat.

How much turkey per person?

Whenever I cook, I always have leftovers in mind. So, a minimum of 3/4 pound per person is my rule of thumb. Also, it’s better to make extra than to not have enough. Right?

One 6-7 pound turkey breast can easily feed 8 people.

The Marinade

This is where all of the flavor will come from so, don’t skimp on the seasonings. Here’s what you will need:

• Dijon mustard
• garlic
• olive oil
• grape molasses (substitute Balsamic vinegar if you can’t find them)
• lemon juice
• salt and pepper
• crushed red pepper flakes
• dried oregano
• fresh rosemary
• fresh sage
• fresh thyme
• ground cumin

The Gravy

This is my go-to gravy recipe. The lemon juice lightens it up and also adds depth of flavor along with freshness. Zesty, creamy, and most importantly, very delicious.

• butter or olive oil
• all-purpose flour
• salt and pepper
• lemon juice
• pan juices
• chicken broth

The perfect sides

• Greek Lemony Hasselback Roasted Potatoes
• Maroulosalata: Greek Lettuce Salad
• Greek Beet & Yogurt Salad: Pantzarosalata
• Greek Style Mac and Cheese Casserole with Spinach & Feta
• Spinach & Feta Rolls

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Juicy Roasted Turkey Breast & Gravy

Yield: serves 6-8

This juicy roasted turkey breast and gravy are ready in under 2 hours. Full of flavor thanks to the marinade and no basting is needed. Follow my easy recipe and make this for your holiday gathering.

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Ingredients

• 1 bone-in turkey breast, about 6-7 pounds
• 1 onion, quartered
• 5-6 carrots, peeled
• 1 cup chicken stock

The Marinade

• 2 tablespoons Dijon Mustard
• 3 tablespoons olive oil
• 5-6 garlic cloves, grated
• 2 tablespoons grape molasses or Balsamic vinegar
• 3-4 tablespoons lemon juice
• 2 teaspoons of salt or to taste
• ground black pepper, to taste
• 1 teaspoon dried oregano
• 1 teaspoon finely chopped rosemary
• 1/2 teaspoon finely chopped sage
• 1 teaspoon finely chopped thyme
• 1 teaspoon ground cumin
• 1/4 teaspoon crushed red pepper flakes, optional

For the Gravy

• 2 ounces salted butter or 2-3 tablespoons olive oil
• 2-3 tablespoons all-purpose flour
• salt to taste
• ground black pepper, to taste
• 2 tablespoons lemon juice
• Pan drippings
• chicken stock, enough to equal 3 cups with the pan drippings

Instructions

Preheat the oven to 350 °F.

Combine all of the marinade ingredients together in a large bowl and whisk until combined.

Loosen the skin of the turkey breast and place about a third of the marinade under the skin.

Toss the turkey in the marinade. Cover with plastic and refrigerate for an hour or overnight. Allow the turkey to come to room temperature before roasting.

Add the carrots and onion to the bottom of the roasting pan along with a cup of chicken stock.

Place the turkey on the roasting rack above the veggies. Season the skin with some more salt.

Insert an oven-safe thermometer into the thickest part of the meat without touching the bone.

Roast for about 1 and 1/2 hpurs or until the internal temperature reaches 165 °F.

Remove from the oven and place the turkey on a plate tented with foil. Allow it to rest for 15-20 minutes.

Make the Gravy:

Melt the butter over medium heat and add the flour. Cook for 1-2 minutes until toasted.

Add the pan drippings and the stock. Whisk together until smooth. Add the lemon juice and season withs alt and pepper. Cook until slightly thickened.

Taste and adjust seasoning if needed. Remove from the heat and reheat before serving.

Slice the turkey breast.

Add 1-2 cups of gravy back to the roasting pan and layer the turkey slices on top. This will keep them moist and flavorful until ready to serve. Warm it through for a few minutes in the oven before serving.

Serve with your favorite sides and enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days.

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