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Playing How To Make Turkey Breast 2 Ways | Thanksgiving Recipes For a Smaller Crowd | Chef Robert Irvine

As part of our "12 Days of Thanksgiving" countdown, "Restaurant: Impossible" host, Chef Robert Irvine shares his recipe for an easy herb-roasted turkey breast—perfect for a smaller, more intimate Thanksgiving dinner. The nice thing about this recipe is that it's easy to adapt for an even smaller crowd, too! Simply roast one turkey breast half instead of two. 

For another tasty take, check out his Cajun-Spiced Turkey Breast—and click here for more delicious Thanksgiving inspiration!


For the turkey breast:
  • 3 cloves garlic, minced
  • 3 shallots, minced
  • 2 bunches thyme, chopped and divided
  • 2 bunches rosemary, chopped and divided
  • 1 bunch oregano, chopped
  • 1 bunch parsley, chopped
  • 4 tablespoons grapeseed oil
  • Salt and pepper
  • 2 boneless, skin-on turkey breast halves (4 to 5 pounds total)
  • 2 carrots, chopped
  • 1 onion, chopped
  • 2 stalks celery, chopped
For the gravy:
  • 1 cup sweet white wine
  • 1 cup chicken stock or water
  • 1 tablespoon corn starch


Serves: 6 to 8


Preheat oven to 450°F. 

In a mixing bowl, combine garlic, shallots, 1 bunch each thyme and rosemary, the oregano, parsley, and the grapeseed oil. Season with salt and pepper and mix thoroughly. Season the turkey breast with salt and pepper, place some of the herb mixture underneath the turkey skin directly on the breast halves, then coat the skin with the remaining herb mixture. 

On a rimmed baking sheet, place carrots, onion, celery and the remaining 1 bunch each thyme and rosemary. Place turkey breast on top of the vegetables. Roast for 15 minutes, then rotate 180°, return to the oven and lower the temperature to 325°F. Roast for approximately 1½ hours for an internal temperature of 165˚F. Remove turkey from the oven and let rest. 

For the gravy, transfer chopped vegetables and turkey drippings to a medium saucepan with white wine and reduce halfway. Add stock or water, bring to a boil, then simmer for about 30 minutes.  

In a small bowl, whisk cornstarch with 3 tablespoons water, then whisk mixture into turkey gravy. Simmer 2 minutes, then strain through a fine-mesh strainer. Season with salt and pepper and serve the gravy with the turkey breast.