Brined & Roasted Turkey Breast with Herb Gravy

Brined & Roasted Turkey Breast with Herb Gravy is moist and flavorful every time. I promise, you can't mess it up.

  • Author: Renee Rendall
  • Prep Time: 30
  • Cook Time: 140
  • Total Time: 2 hours 50 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Roasted
  • Cuisine: American


Units Scale

For the turkey

  • 8 cups water
  • 1/2 cup salt, plus a few pinches for seasoning
  • 1/4 cup brown sugar
  • 1 medium turkey crown (breast)
  • 4 ounces butter, melted
  • Ground black pepper

For the gravy

  • 1 shallot, minced
  • 4 cloves garlic, smashed and peels
  • Leaves of 1 sprig of rosemary, minced
  • Leaves of 1 sprig of thyme, minced
  • 1 bay leaf
  • 1/2 teaspoon salt
  • Ground black pepper
  • 1.5 ounces butter
  • 3 tablespoons plain flour
  • 4 cups low sodium chicken or turkey stock


For the turkey

  1. To make your brine, add the water, salt, and brown sugar to a large pot. Choose something that will allow your turkey breast to be completely submerged. Heat the water and stir until the salt and brown sugar are dissolved. Turn the heat off and allow the mixture to come back to room temperature. Putting a cold turkey in hot brine is like creating a bacteria factory.
  2. Completely submerge your turkey in the brine, clamp a lid on, and refrigerate the whole thing for 4 to 8 hours.
  3. When your ready to roast, remove your turkey from the brine, and discard the brine. Pat the turkey dry with a few paper towels.
  4. Preheat your oven to 325.
  5. Situate your turkey breast in your roasting pan. Brush your melted butter all over your turkey and season with salt and pepper.
  6. Roast your turkey for approximately 2 hours and 20 minutes or until an instant read thermometer reads 170. My turkey breast's packaging conveniently had a suggested cooking time that turned out to be perfect, so check your package.
  7. Once your turkey is cooked through, remove it from the roasting pan to a cutting board. I used a couple of pairs of tongs for this. Cover loosely in foil. Let it rest while you make the gravy.

For the gravy

  1. Pour the liquid from the pan into a bowl or measuring jug. Allow it to sit while you prep the rest f your gravy ingredients so that the fat and liquid start to separate.
  2. Get everything for your gravy ready before you put anything on the heat so that you can move easily from step to step. Put your shallot, garlic, rosemary, thyme, bay salt, and pepper into a small dish together. In another dish, use a fork to smash your butter and flour together into a paste.
  3. Add two tablespoons of the fat that's risen to the top of your separated pan drippings back into your roasting pan. Pour or spoon off the rest of the fat so that you can add the flavorful liquid to the stock later.
  4. Situate the roasting pan over two burners, and turn them both to medium. Add your shallot and herb mixture to the roasting pan and sautee for about three minutes to soften the shallot.
  5. Add the stock and any remaining turkey juices back into the roasting pan. Scrape up any bits that have stuck to the bottom of the pan. Bring the stock to a boil.
  6. Whisk in your butter and flour mixture. Boil until the sauce thickens about 5 minutes.
  7. Give it a taste and adjust your seasoning if need be. Pull out the bay leaf and garlic cloves before serving.

Keywords: Turkey, Gravy

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