Herbed Bone-In Turkey Breast with Pan Gravy and Vegetables

A roasted bone-in turkey breast in a roasting pan with herbs, lemon and vegetables.

Herbed Bone-In Turkey Breast with Pan Gravy and Vegetables

Juicy, buttery bone-in turkey breast roasted with fresh herbs, lemon zest, and vegetables — simple to make, full of flavor, and perfect for smaller gatherings.

Prep Time10

Cook Time2

Resting Time15

Total Time2 25

Makes servings

Recipe from: Deanne Frieders | This Farm Girl Cooks

Ingredients

For the turkey

6 pound bone-in turkey breast *thawed if frozen
5 Tablespoons unsalted butter softened
6 garlic cloves minced
1 Tablespoon fresh rosemary finely chopped
1 teaspoon dried thyme leaves
1½ teaspoons dried sage
1 teaspoon dried oregano
1½ teaspoons kosher salt
½ teaspoon black pepper
1 lemon zested and halved
1 yellow onion peeled quartered
2 carrots peeled and chopped
2 celery ribs chopped
1½ pounds baby yellow potatoes
4 sprigs fresh rosemary
1 cup chicken broth or stock

For the pan gravy

Pan drippings strained
1 cup chicken broth or additional if needed
2 Tablespoons cornstarch
2 Tablespoons water
Salt and pepper to taste

Instructions

For the Turkey

Preheat and prep: Heat your oven to 350°F. Pat a 6 pound bone-in turkey breast completely dry with paper towels – this step is crucial for crispy skin.
Make the herb butter: In a small bowl, combine 5 Tablespoons unsalted butter, minced 6 garlic cloves, chopped 1 Tablespoon fresh rosemary, 1 teaspoon dried thyme leaves, 1½ teaspoons dried sage, 1 teaspoon dried oregano, 1½ teaspoons kosher salt, ½ teaspoon black pepper, and lemon zest. Stir until you have a fragrant paste
Prep the turkey: Gently loosen the skin over the turkey breast with your fingers – be careful not to tear it. Rub about one-third of the herb mixture directly onto the meat under the skin.
Rub the remaining herb butter all over the skin and underside of the turkey breast.
Tip: About ⅓ of herb mixture goes under skin, remaining ⅔ on top.
Create the vegetable bed: In a 9x13 baking dish or roasting pan, arrange the quartered 1 yellow onion, chopped 2 carrots, 2 celery ribs, 1½ pounds baby yellow potatoes, lemon halves, and 4 sprigs fresh rosemary. Pour the 1 cup chicken broth or stock over the vegetables.
Roast: Place the seasoned turkey breast on top of the vegetables. Roast uncovered for 90 minutes to 2 hours, until a meat thermometer inserted into the thickest part of the breast reaches an internal temperature of 165°F.
Transfer the turkey to a platter, tent with aluminum foil, and let rest for 15–20 minutes. This allows the juices to redistribute throughout the meat.

For the pan gravy

Strain the drippings: Pour the pan juices through a mesh strainer into a saucepan to remove solids.
Create the thickener: In a small bowl, whisk together 2 Tablespoons cornstarchand 2 Tablespoons water to create a smooth slurry.
Finish gravy: Add the cornstarch slurry to the saucepan with the turkey drippings over medium-low heat. Stir to combine, then gradually add the remaining 1 cup chicken broth.
Bring to a boil, stirring constantly to prevent burning, until the gravy thickens to your desired consistency. Season with Salt and pepper to taste, then transfer to a gravy boat.

Farm Girl Tips

Ingredient Substitutions:

Bone-in vs boneless: Boneless turkey works but reduce cooking time slightly.
Fresh vs dried herbs: Use 1 teaspoon dried for every 1 tablespoon fresh.

Make-Ahead & Storage:

You can season the turkey up to 24 hours in advance (refrigerate, then bring to room temp 30–60 minutes before roasting).
Leftovers keep 4 days refrigerated, 2 months frozen.
Gravy stores separately and reheats gently.

Scaling the Recipe:

For whole turkey: double herb mixture for small turkeys, triple for 15+ lbs.
Reduce oven temp to 325°F for whole turkey, cook 12 minutes per pound.
Double vegetables and use 2–3 cups broth for whole turkey.

Nutrition