This is our go-to recipe when we want roast turkey with no-fuss in about an hour.
- 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
- 3 tablespoons all-purpose flour
- 1 cup low-sodium chicken broth
- ¾ cup dry white wine
- 1 tablespoon Dijon mustard
- Preheat oven to 450°.
- 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.
- Bake until turkey is golden brown and a meat thermometer registers 165°, about 1 hour and 10 minutes. Transfer turkey to a platter.
- 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.
Why use cast iron for your Thanksgiving bird?
• Since cast iron is both stovetop and oven-safe, you can use the same pan to make the gravy.
• The heavy walls of the skillet help aid in browning the sides of the turkey.
• No need to get out a serving platter. Bring your skillet from the oven to the table for the best presentation.
Find more holiday inspiration for your dinner table in our newest issue of Southern Cast Iron.