Lemon-Thyme Boneless Turkey Breast with Gravy
Our goal this year: an elegant all-white-meat roast. With gravy.
Why This Recipe Works
Some Thanksgiving cooks find themselves surrounded by those who like only white meat. For those occasions, we wanted to make a showstopping turkey breast roast for all the white-meat lovers. We started at the butcher's counter, selecting a bone-in, skin-on turkey breast instead of deboned turkey breasts. We found that the breasts varied greatly in size, even when they were packaged together. Deboning a full breast at home ensured consistency in the size of the two turkey breast halves. Plus, this step gave us a turkey breastbone that we could roast and use as the base for a flavorful gravy to serve alongside. Since white-meat turkey breast is prone to drying out if cooked too long, we seasoned the breast halves with a mixture of salt, lemon zest, and fresh thyme in advance of roasting them and roasted them in a low 275-degree oven. Tying the two breast halves together helped ensure even cooking and made for a roast that looked celebration-worthy. A quick sear in a skillet on the stovetop before the turkey went into the oven jump-started the exteriors' photo-worthy bronzed hue.