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A Roast Turkey Breast served on a platter with orange slices and lemon rosemary gravy on the side
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Roast Turkey Breast with Lemon Rosemary Gravy

This Roast Turkey Breast with Lemon Rosemary Gravy is full of delicious flavor. The lemon rosemary gravy perfectly complements the roasted turkey.
Course Dinner, Main Course
Cuisine American
Keyword Turkey Breast, Turkey Gravy
Prep Time 35 minutes
Cook Time 2 hours
Total Time 2 hours 35 minutes
Servings 12
Calories 209kcal
Author Erica Walker

Equipment

  • Roasting pan

Ingredients

For the Turkey:

Herb Mixture:

For the Gravy:

Instructions

For the Turkey:

  • Heat oil in a large sauté pan to high heat and sear the turkey breast on each side. Preheat oven to 325 degrees.
  • In a roasting pan add the carrots celery and onion to the bottom of the pan; add the turkey on top of the vegetables.
  • Cover pan with foil and roast turkey for 1 ½ - 2 hours or until the internal temp is 180 degrees- 10 minutes before the turkey is done rub the turkey with the herb mixture and bake.
  • Let rest for 10 minutes before you carve it.

Herb Mixture:

  • Chop all the herbs. Using a mixing bowl add the herb mixture. Then stir.

For the Gravy:

  • In a pot, heat liquid to a simmer. Add the remainder of the ingredients except for the cornstarch slurry. Simmer for 10 minutes on low heat, just long enough to cook the vegetables but not reduce the liquid.
  • Make the cornstarch slurry by mixing the cornstarch and 2 T. of water together, then whisk into the gravy to thicken.
  • Blend the gravy. Serve hot.

Nutrition

Calories: 209kcal | Carbohydrates: 7g | Protein: 32g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 77mg | Sodium: 546mg | Potassium: 585mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4598IU | Vitamin C: 11mg | Calcium: 65mg | Iron: 1mg