Turkey is so associated with Thanksgiving that I sometimes forget it’s available at any other time. If I were to remember, I’d make this Roast Turkey Breast recipe regularly because it’s not only super simple but also healthy.
Why You’ll Love This Roast Turkey Breast Recipe
This Pear Gravy and Herb Roast Turkey Breast recipe brings a unique twist to the traditional holiday table with its delightful combination of sweet pears and savory herbs. The orange-herbed paste gives the turkey an aromatic zest, while the pear gravy introduces a sweet, nuanced flavor that complements the juicy, tender meat beautifully. It’s a perfect dish for those looking to impress guests with something both familiar and distinctly different this festive season.
Recipe Ingredients
You’ll need two bone-in, skin-on turkey breast halves seasoned with kosher salt, granulated sugar, and freshly ground black pepper for the roast. The orange-herbed paste that enhances the turkey includes garlic cloves, orange zest, fresh thyme, and sage mixed with extra-virgin olive oil.
The succulent pear gravy incorporates ripe pears, yellow onions, honey, orange juice, celery, a bay leaf, and white whole wheat flour to thicken it beautifully.
How to Make This Recipe
Begin by preparing the turkey with the orange-garlic paste and let it sit to absorb the flavors. Roast the turkey in a pan with broth, onions, and pears under it, covered tightly with foil. After an initial roast, glaze the turkey with honey and orange juice, then finish roasting until golden.
For the gravy, puree some of the roasted pears and onions, then cook with the pan juices and additional broth and flour to thicken. Strain and season the gravy for a smooth, rich complement to the sliced turkey.
A Note About Bone-In Turkey Breasts
Bone-in turkey breasts are less common (you may have to special order them online) than boneless but they are worth seeking out because they have a nicer presentation and the bone lends more flavor to the final dish and helps protect against overcooking the meat.
They are usually sold with the skin on, so use a paper towel to pull off the skin and discard it before roasting. If you can’t find bone-in turkey breasts, you can use boneless, skinless ones, but look for one that doesn’t have added brine or water solution, as they’ll be loaded with salt.
Variations On This Recipe
Adapt this recipe to suit your taste or available ingredients:
- Swap the pear for apple or quince for a different type of sweetness.
- Use rosemary or marjoram instead of thyme and sage for a different herbal profile.
- Introduce a splash of brandy in place of the orange liqueur for a more flavorful flavor.
- For a nuttier flavor in the gravy, add a small amount of finely chopped walnuts or pecans during the last few minutes of cooking the gravy.
This Pear Gravy and Herb Roast Turkey Breast recipe adds a creative flair to your holiday meals and offers a comforting, deliciously festive experience that guests and family members will remember for years to come
What to Serve This Recipe With
This flavorful turkey dish pairs wonderfully with classic sides such as mashed potatoes, green beans, and cranberry sauce.
For a more festive spread, serve it with roasted Brussels sprouts, a wild rice salad, or an easy carrot soup. A light, fruity white wine, such as a Riesling or a Chardonnay, can perfectly balance the sweet and savory notes of the meal.
Go stock up on all your cooking essentials, head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!
Get A Personalized Travel Itinerary
Pear Gravy And Herbed Roast Turkey Breast Recipe
Ingredients
For The Roast Turkey Breast:
- 2 (3 to 4- pound) bone-in skin-on turkey breast halves
- 1 tablespoon kosher salt divided plus more for seasoning
- 1 teaspoon granulated sugar
- Freshly ground black pepper
For The Orange Herbed Paste:
- 8 medium garlic cloves quartered
- Zest from 2 oranges
- 1/4 cup fresh thyme leaves divided
- 20 fresh sage leaves thinly sliced, divided
- 3 tablespoons extra-virgin olive oil
- 3 cups low-sodium vegetable broth, chicken broth, or water
For The Pear Gravy:
- 5 medium ripe pears halved and pitted
- 2 medium yellow onions quartered
- 1/4 cup honey
- 2 tablespoons orange juice
- 2 medium celery stalks diced
- 1 medium dried bay leaf
- 3 cups low-sodium vegetable broth, chicken broth, or water
- 2 tablespoons white whole wheat flour
- 1 teaspoon cider vinegar (optional)
Instructions
- Season The Turkey: Heat oven to 350°F and arrange a rack in the middle. Remove skin from turkey if it has not yet been removed (see note below for tips) then pat dry with paper towels. Sprinkle 2 teaspoons of the kosher salt and the granulated sugar all over two turkey breast halves.
- Make The Orange Garlic Paste: Place garlic, orange zest, all but five springs of the thyme, half of the sage, and a few cranks of freshly ground black pepper on a cutting board and sprinkle remaining kosher salt on top. Chop until mixture is a rough paste (it should resemble cornmeal). Drizzle turkey breasts all over with 1 tablespoon of the oil, rub with the paste, and let sit at room temperature while the oven heats up, about 30 minutes.
- Roast The Turkey Breast: Arrange turkey breasts side up in a roasting pan fitted with a rack and pour broth in the bottom of the roasting pan. Toss onions and pears with remaining 2 tablespoons of oil, season with a pinch kosher salt and pepper, and arrange in bottom of the roasting pan.Cover pan tightly with aluminum foil and roast until internal temperature of turkey reaches 140°F, about 1 hour 20 minutes. Meanwhile, place honey and orange juice in a small saucepan and bring to a boil over medium heat. Remove from heat as soon as it boils and set aside.
- Remove foil, raise oven to 400°F and brush turkey liberally with the honey glaze. Roast until glaze is golden and turkey is 160°F to 165°F, about 15 to 20 minutes. Remove turkey from roasting pan, sprinkle with remaining fresh thyme and sage, a pinch of kosher salt, cover loosely with aluminum foil, and let turkey rest at least 10 minutes before carving. Reserve pears and onions for the gravy .
- Make The Pear Purée: Place two pears (four pear halves) and all the onion from the turkey roasting pan in a food processor fitted with a metal blade. Process until smooth, about 2 minutes then set aside.
- Make The Pear Gravy: Place the roasting pan (turkey should be out of roasting pan) over two burners over high heat. (Alternatively, pour all the roasting pan juices in a large frying pan.) Add celery and remaining herbs and cook until fragrant, about 2 minutes. When the pan juices begin to sizzle, slowly pour in half of the remaining broth and cook, scraping up any browned bits with a flat spatula. Pour juices into a medium saucepan, whisk in pear purée, remaining broth and flour, and bring to a simmer over medium heat. Simmer, whisking constantly, until thickened slightly, about 5 minutes.
- Taste the gravy; if it is exceptionally sweet, add the vinegar. Season with salt and freshly ground black pepper, then strain through a fine mesh strainer. Push on the back of the strainer to remove all the liquid, discard the solids, and serve with the turkey.
