This Herbed Turkey Breast with Roasted Apples will be the star of your Thanksgiving table! A turkey breast is a great option to serve if there are only a few guests and you will still likely have leftovers. Serve this with turkey gravy and all the side dishes!
Prep Time: 15 minutes | Cook Time: 1 hour 30 minutes | Total Time: 2 hours
- 1 grapefruit (I used Ruby Red)
- 1 tablespoon fresh ginger, grated
- 2 tablespoons honey
- 1 3-4 pound turkey breast (skin on)
- 1 yellow onion, sliced into 1 centimeter thick rounds
- 1 Honeycrisp apple, sliced into 1 centimeter thick rounds
- ¼ cup salted butter
- 1/8 cup olive oil
- 8 large sage leaves, finely chopped
- 6 sprigs of thyme, leaves removed and finely chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
For the Turkey Gravy:
- Turkey juice (from the pan)
- 1 ½ cups chicken stock
- 1 tablespoon cornstarch
- 2 tablespoons water
Preheat the oven to 350 degrees F. Place the onions and apples in the bottom of a large baking dish, and then place the turkey breast on top of it. Keep the cotton netting around the turkey breast for the first half of the cooking process, we will remove it part way through cooking.
Combine the butter, olive oil, sage, thyme, salt and pepper in a small pot over medium-high heat. Mix to combine and cook everything together until the butter is fully melted, about 2-3 minutes.
Spoon 1/3 of the butter mixture over the turkey breast, making sure to evenly coat the entire breast. Bake the turkey breast in the oven for 45 minutes. After 45 minutes, remove the turkey breast from the oven. It should not be opaque white in colour and slightly firm. Use scissors to remove the cotton netting and place the turkey back in the pan. Spoon over another 1/3 of the butter mixture and bake again for 20 minutes. After 20 minutes, add the remaining butter mixture to the turkey and continue to bake the turkey until the internal temperature reads 160 degrees F.
Remove the turkey from the oven and cover with foil. Let the turkey rest for 20-30 minutes to allow it to finish cooking and to let all the juices stay within the meat.
While the turkey is resting, make the gravy. Pour all the turkey juices from the cooking pan into a small pot. Add the chicken stock and bring to a boil. In a separate bowl, mix together the cornstarch and water until fully smooth. Add the cornstarch mixture to the pot and whisk together so that there are no lumps. Once the gravy has thickened, it is done.
Serve the slices of turkey breast warm with lots of gravy, the roasted apples and onions, and side dishes! Enjoy!