Garlic and Butter Roasted Turkey Breast
Makes about 4 servings
  • Turkey:
  • 2 heads garlic, halved crosswise
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh sage
  • 8 sprigs fresh thyme
  • 2 bone-in, skin-on turkey breast halves (5 to 6 pounds total)
  • ½ cup unsalted butter, softened
  • 1½ tablespoons kosher salt
  • 2 teaspoons ground black pepper
  • Sauce:
  • 3 tablespoons all-purpose flour
  • 1 cup low-sodium chicken broth
  • ¾ cup dry white wine
  • 1 tablespoon Dijon mustard
  1. Preheat oven to 450°.
  2. For turkey: Place garlic, rosemary, sage, and thyme in a 12-inch cast-iron skillet. Place turkey breasts, skin side up, on top of garlic and herbs. Pat turkey dry with a paper towel. Rub butter over outside of turkey breasts. Sprinkle with salt and pepper.
  3. Bake until turkey is golden brown and a meat thermometer registers 165°, about 1 hour and 10 minutes. Transfer turkey to a platter.
  4. For sauce: Place skillet with drippings over medium heat. Sprinkle with flour; cook for 1 minute, stirring frequently. Whisk in broth, wine, and mustard, scraping browned bits from bottom of skillet. Cook until slightly thickened, about 3 minutes. Strain, if desired, and serve with sliced turkey.
Recipe by Southern Cast Iron at