Amazing Herb Roasted Turkey Breast

Herb Roasted Turkey Breast

  • 1 (3 KG/6 pound) skin on Turkey breast on the bone
  • 3 TBS butter at room temperature
  • 2 TBS chopped fresh herbs (I used rosemary, sage and thyme)
  • fine sea salt and black pepper to taste
  • 2 stalks celery, trimmed and chopped
  • 2 small carrots, peeled and chopped
  • 1 medium onion, peeled and chopped
  • fresh springs of herbs (rosemary, thyme, lemon balm)
For the gravy:
  • juices from the pan plus water to equal 500ml (2 1/2 cups)
  • 1 chicken bouillon cube
  • 3 TBS flour
  • 120ml cold water (1/2 cup)
  • salt and black pepper to taste


  1. Preheat the oven to 180*C/350*F/gas mark 4.   Place the chopped vegetables and a few sprigs of thyme, rosemary and lemon balm in the bottom of a large deep roasting tin.
  2. Remove your turkey from the packaging and place it, top side up, on top of the vegetables in the pan.  Rub all over with the soft butter. Sprinkle generously with salt and pepper.  Sprinkle the chopped herbs over all.  Cover lightly with aluminium foil and place into the preheated oven.
  3. Roast for about 2 hours.  Remove the foil, baste with any pan juices and roast for a further half an hour. Test to see if it is done. The temperature in the thickest part of the breast should read 74*C/165*F, and the juices should run clear.  If it is not quite done, return to the oven and cook for a bit longer until it is.
  4. Remove from the oven.  Transfer the turkey breast to a heat resistant cutting board (preferably with a recess built all around to catch any juices)  Tent loosely with foil and allow to rest while you make the gravy.
  5. Strain the juices from the roasting tin into a saucepan. Skim off any fat that you can.  Add water to make the amount of liquid up to 500ml, or 2 1/2 cups.   Crumble in the bouillon cube. Shake together  the flour and cold water in a jar.  Strain through a sieve into the turkey juices/water mixture.  Bring to the boil, whisking constantly.  It should bubble and thicken.  Reduce to a low simmer and cook for a further 2 to 3 minutes to cook out any flour taste.  Season to taste with salt and black pepper as desired.
  6. Pass at the table with the carved turkey.

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