Herb-Roasted Turkey Breast

  • 1 small onion, chopped
  • 1 tsp lemon zest
  • 12 fresh sage leaves
  • 1/2 cup fresh flat-leaf parsley
  • 3 tbsp olive oil, plus more for roasting pan
  • 1 tsp salt
  • 1/2 tsp pepper
  • 4 tbsp unsalted butter
  • 8 fresh bay leaves
  • 2 boneless turkey breast halves (about 2 to 2-1/2 lbs each)
  • 3 tbsp all-purpose flour
  • 1/4 cup apple brandy (or regular brandy)
  • 2 cups apple cider

Preheat oven to 450 degrees. Oil a roasting pan and set it aside.

Combine the onion and zest in a food processor; pulse until mixture is very fine. Add sage, parsley, oil, and salt. Pulse until the mixture forms a coarse paste.

Melt butter in a saucepan with 2 of the bay leaves over medium-low heat until the butter is bubbling. Remove from heat and set aside.

Put the turkey breasts on a work surface. Season with black pepper. Work your fingers between the skin and flesh from one end to create a pocket, being careful not to pull the skin off completely. Stuff half of the herb paste under the skin of each breast and spread it evenly. Scatter the remaining bay leaves in the roasting pan and place the breasts on top of the leaves. Using a pastry brush, baste the breasts with half of the bay butter.

Roast the turkey breasts for 20 minutes, then reduce heat to 400 degrees. Baste the turkey breasts with the remaining butter and roast for an additional 20-25 minutes or until a thermometer inserted in the thickest part registers 170 degrees. Remove the turkey from the oven, transfer to a serving platter, and tent with foil.

Remove the bay leaves from the roasting pan. Put roasting pan over a burner on medium heat. Sprinkle the flour over the pan juices and cook, stirring, for a few minutes. Add the brandy and scrape the pan with a wooden spoon to lift the bits that are stuck to the bottom. Cook for 1 minute to burn off the alcohol, then whisk in the apple cider. Bring to a simmer and stir until the gravy is thickened. Season with additional salt and pepper if desired.

Slice turkey and serve with gravy.

8 servings

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Adapted from Rachel Ray recipe in Prevention magazine