Have a delicious Thanksgiving meal complete with Herb Roasted Turkey Breast, Stovetop Stuffing, and Gravy. One thing to remember about turkey is that it can be scary. You can find countless “guides” that promise to “fix” your turkey issues.
One can use a hotline.
In a nutshell, every Thanksgiving brings a new batch of cooking novices who are at a loss as to how to tackle the huge turkey.
There are instances when forging forth in the face of adversity isn’t the best course of action. On the contrary, you should go in a completely different direction. Which way, may I inquire, is that? Herb Roasted Turkey Breast is a great alternative.
Whether you’re hosting a Friendsgiving feast for a large group or just want to spend the day with your significant other, this Herb Roasted Turkey Breast is the perfect dish. This turkey breast is deliciously easy to make with your regular sides and turns out moist, making it ideal for both supper and lunch the next day.
Speaking of support, you can count on us to have your back, too. Turkey, pan drippings, and fragrant veggies all find their ideal uses in this dish for the main course, stuffing, and gravy, respectively.
The trick to this recipe is making a special stuffing in the turkey roasting pan in less than 20 minutes using the mirepoix base, which is used to season the turkey while it roasts.
FOR THE TURKEY:
- 7 pounds of defrosted whole turkey breast (rinse and pat thoroughly dry with a paper towel)
- 1½ cups of celery (chop into small 1/2-inch cubes)
- 1½ cups of diced onion
- 1½ cups of carrots (chop into small 1/2-inch cubes)
- 1½ tablespoons of crushed garlic
- 1 tablespoon of olive oil
- 1 tablespoon of melted butter
- 3½ teaspoons of salt
- 1 teaspoon of dried thyme
- 1 teaspoon of dried oregano
- 1 teaspoon of dried sage
- 1 teaspoon of dried basil
- ½ teaspoon of sugar
- ½ teaspoon of paprika
- ¼ teaspoon of freshly ground black pepper
FOR THE STUFFING:
- 1½ tablespoons of butter
- ½ teaspoon of dried dill
- ½ of your turkey drippings
- 2 cups of walnut raisin bread (chop into ¾-inch cubes)
- 2 cups of multi-grain bread (chop into ¾-inch cubes)
- 1 tablespoon of chopped fresh sage
- 1 tablespoon of chopped fresh flat-leaf parsley
- 1 tablespoon of chopped fresh thyme
- 1 tablespoon of chopped fresh oregano
- Salt and ground black pepper
FOR THE GRAVY:
- ¼ cup of turkey fat drippings from the pan
- 1/3 cup of all-purpose flour
- 1 tablespoon of butter
- 1 tablespoon of cornstarch
- 1 teaspoon of soy sauce
- ½ teaspoon of paprika
- ½ of your turkey drippings
- ¼ teaspoon freshly ground black pepper
- To begin, you should prepare the turkey. Mix together the salt, sugar, garlic, thyme, oregano, sage, basil, paprika, and black pepper for the marinade. Add the butter and olive oil and stir to incorporate. Put the carrots, celery, and onion in a roasting pan of around medium size and toss them together. It is imperative that you make use of a roasting pan that can be placed on the cooktop.
- After adding one tablespoon of the marinade to the mirepoix combination (which consists of carrots, onions, and celery), toss the ingredients together so that the marinade is well distributed.
- After positioning the turkey breast in the roasting pan, use the leftover marinade to completely cover the turkey breast, making careful to get it under the skin and everywhere else you can reach on it. Allow the turkey to spend the night in the refrigerator marinating in the marinade after you have covered it with plastic wrap.
- Cook the turkey breast at a temperature of 400 degrees for approximately 35 minutes. To baste the turkey, use the pan juices; if the roasting pan seems dry, add a half cup of water or chicken stock.
- To avoid burning, lower the oven temperature to 350 degrees and cover the breast with aluminum foil. Continue baking for another 40 minutes, or until a meat thermometer reaches an internal temperature of 160-165 degrees, and then remove from the oven. While the turkey breast is resting, transfer it to a chopping board and make sure to keep it covered in foil.
- Now we’ll move on to the stuffing. Remove any blood that has solidified in the turkey pan and dispose of it by using a slotted spoon. Yes, this is the reality of preparing meat! You can accomplish this. Empty the roasting pan’s juices into a fat separator. For a quick and easy side dish, a roasting pan full of carrots, celery, and onion is all you need. Put it on the stovetop itself and set the heat to medium.
- Blend the roasted vegetables with the dill and the remaining 1 1/2 tablespoons of butter. After that, deglaze the pan with the remaining 1 1/2 cups of chicken stock and turkey drippings.
- Then, toss in the cubed bread and keep tossing until the bread has soaked up all of the liquid. For the full 10 minutes of cooking time, stirring constantly. If the stuffing starts to stick to the pan, add fresh sage, flat-leaf parsley, thyme, and oregano, and deglaze the pan again with the leftover turkey drippings/chicken stock mixture.
- Add salt and pepper, then mix all the ingredients together. To prevent food from sticking and burning, scrape the browned bits off the bottom of the pan with a metal spatula. Keep cooking for another 5 minutes, then turn off the heat. Wrap the dish in foil until it’s time to serve.
- The gravy needs to be made right now. Put a tablespoon of butter and the turkey fat/olive oil mixture in a hot pan. Stirring constantly, bring to a simmer over medium heat; add 1/3 cup flour. Cook and stir until flour is completely absorbed about 1 minute.
- Blend the turkey drippings and chicken stock together in a bowl, then add the paprika and freshly ground black pepper and whisk to combine. Maintain the whirling motion until the gravy has a uniform texture. Throw in a pinch of salt and a teaspoon of soy sauce.
- Now, add the cornstarch mixture and let it boil for 30 seconds, stirring constantly.