My Cozy Kitchen Secret
I love a big turkey. But it is a lot of work. So today, I will share my secret. We are using just the breast. It cooks faster and stays so juicy. The lemon and thyme make it smell like a sunny garden. Doesn’t that sound nice?
We will tie it up snug in a loaf pan. This keeps its shape. It makes it easy to slice later. I learned this trick from my friend Mabel years ago. I still laugh at that. We used so much string, it looked like a present!
A Story in Every Bone
Do not throw that breastbone away! We will roast it until it is brown and happy. Then we simmer it with vegetables. This makes our own turkey stock. The gravy from this stock is magic. It tastes like the holidays in a spoon.
This matters more than you think. A good gravy ties the whole meal together. It is a warm, loving hug on your plate. Making stock feels like making a promise. A promise to use every bit and make it delicious.
The Slow, Warm Roast
We brown the turkey in a pan first. This gives it a beautiful golden skin. Then it goes into a low oven. We let it roast slowly for hours. This gentle heat keeps all the juices inside.
Your kitchen will smell amazing. Be patient. Good food takes its own sweet time. While it cooks, you can set the table. Or just sit and enjoy the smell. What is your favorite smell from the kitchen? Mine is roasting herbs.
Making the Golden Gravy
Now for the gravy. We start with butter and flour. Cook it until it looks like smooth peanut butter. Then we whisk in our special stock. *Fun fact: this butter-flour mix is called a “roux.”* It thickens the gravy and makes it silky.
A little white wine adds a bright note. It cooks right into the gravy. You will not taste the wine, just a lovely depth. Do you make gravy often, or does it scare you a little? I was scared of it too, once.
Slicing and Sharing
Let the turkey rest after roasting. This is very important. It lets the juices settle back into the meat. Then, snip the strings and slice. You will see perfect, juicy slices every time.
Serve it with that beautiful gravy on the side. Everyone can add as much as they like. This matters because a shared meal is about joy. It is about making something with care for the people you love. What is a meal you love to share with your family?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-in turkey breast | 1 (5- to 7-pound) | trimmed |
| Kosher salt (for turkey) | 1 tablespoon | |
| Fresh thyme (for turkey) | 2 teaspoons | minced |
| Lemon zest | 2 teaspoons | grated |
| Pepper (for turkey) | ½ teaspoon | |
| Vegetable oil | 1 tablespoon | |
| Onion | 1 | chopped (for stock) |
| Carrot | 1 | peeled and chopped (for stock) |
| Celery rib | 1 | chopped (for stock) |
| Fresh thyme sprigs | 6 sprigs | for stock |
| Bay leaf | 1 | for stock |
| Unsalted butter | 4 tablespoons | for gravy |
| All-purpose flour | ¼ cup | for gravy |
| Dry white wine | ⅓ cup | for gravy |
| Kosher salt and pepper | To taste | for gravy |
Instructions
Step 1: First, get your turkey breast ready. Place it skin-side up on your board. Carefully cut the meat away from the center bone. You’ll save that bone for later. Mix the salt, thyme, lemon zest, and pepper in a bowl. Rub this all over both pieces of turkey. Doesn’t that smell amazing already?
Step 2: Now, let’s shape our turkey. Lay two long strings in a loaf pan. Put one breast half in, skin-side down. Stack the other on top, skin-side up. Tie the strings tight to hold it together. Wrap it all up and let it rest in the fridge. (A tight tie makes a pretty roast!)
Step 3: Time for stock! Roast that saved bone in a hot oven until it’s nice and brown. Let it cool a bit. Then put it in a big pot with the onion, carrot, celery, thyme, and bay leaf. Cover it all with water and let it simmer. Your kitchen will smell so cozy.
Step 4: Strain your golden stock into a bowl. Press on the veggies to get every last drop of flavor out. Toss the solids. You can make gravy now or later. What’s your favorite part of Thanksgiving dinner? Share below!
Step 5: A few hours before dinner, heat your oven. Brown the tied turkey in a hot skillet until it’s golden all over. Then roast it low and slow. Use a thermometer to check for doneness. Let it rest before you slice. (Letting it rest keeps all the juices inside!)
Step 6: For the gravy, melt butter in a saucepan. Whisk in flour until it’s smooth. Cook it until it looks like peanut butter. Slowly whisk in your turkey stock and the wine. Let it bubble until it thickens. Taste it and add a little more salt if it needs it.
Step 7: Finally, slice your turkey. Remember to cut off the strings as you go. Pour that beautiful gravy into a nice pitcher. Serve it all warm. I still laugh at how my grandkids always ask for gravy on the side, and then pour it over everything!
Creative Twists
This recipe is wonderful as-is. But sometimes, a little change is fun. Try one of these ideas next time you make it.
Add orange zest with the lemon for a brighter, sunnier flavor.
Use fresh rosemary instead of thyme for a deeper, woodsy smell.
Stir a spoonful of apple jelly into the finished gravy. It adds a sweet little secret.
Which one would you try first? Comment below!
Serving & Pairing Ideas
This turkey deserves a lovely plate. I like to slice it thick and fan it out. Serve it with buttery mashed potatoes. They are the perfect gravy boat. A simple green salad with vinaigrette is nice, too. It cuts through the richness.
For drinks, a crisp glass of Chardonnay pairs beautifully. For the kids, sparkling apple cider with a cinnamon stick feels special. Which would you choose tonight?
Keeping Your Turkey Cozy for Later
Let’s talk about storing your lovely turkey. First, let it cool completely. Then slice it. Store the slices in gravy in a sealed container. It will keep for three days in the fridge.
You can freeze it, too. Portion slices and gravy into freezer bags. Squeeze out all the air. It will be good for two months. Thaw it overnight in your fridge.
Reheating is simple. Warm it gently in a saucepan. Use low heat and stir now and then. I once reheated it too fast and it got rubbery. Slow and steady wins the race!
Batch cooking this saves holiday stress. Make the stock and gravy ahead. This gives you more time with family. Good planning makes happy memories. Have you ever tried storing it this way? Share below!
Three Little Hiccups and How to Fix Them
First, your gravy might be lumpy. Do not worry. Just strain it through a fine sieve. Press with a spoon. You will get smooth, lovely gravy.
Second, the turkey skin may not brown. Pat the skin very dry before cooking. A dry skin gets crispy. I remember when mine stayed pale. I learned the dry-skin trick.
Third, the turkey could be dry. Use a meat thermometer. Cook it just to 160 degrees. Let it rest for 15 minutes. This keeps all the juices inside.
Fixing these builds your cooking confidence. You learn that mistakes are okay. It also makes the flavor perfect every time. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make this gluten-free?
A: Yes! Use cornstarch instead of flour for the gravy. Mix two tablespoons with cold water first.
Q: What can I make ahead?
A: Make the stock and gravy two days early. The flavors get even better sitting in the fridge.
Q: I don’t have fresh thyme.
A: Use one teaspoon of dried thyme instead. Rub it between your fingers to wake it up.
Q: Can I make a smaller portion?
A: You can use a smaller turkey breast. Just reduce the roasting time. Check the temperature early.
Q: Any optional tips?
A: Add a spoon of honey to the gravy. It gives a nice, gentle sweetness. *Fun fact: Thyme is a symbol of courage!* Which tip will you try first?
From My Kitchen to Yours
I hope you love making this recipe. The smell of lemon and thyme is so welcoming. It always reminds me of my own grandmother’s kitchen.
I would love to hear about your cooking adventure. Tell me how it turned out for you. Your stories are my favorite thing to read. Have you tried this recipe? Let me know in the comments below.
Happy cooking!
—Elowen Thorn.
Lemon Thyme Turkey Breast with Holiday Gravy
Description
A beautifully seasoned and roasted boneless turkey breast, served with a rich homemade holiday gravy.
Ingredients
Instructions
- For the turkey: Position turkey breast skin side up on cutting board. Using sharp knife, remove each breast half from bone by cutting through skin on top of breast on either side of center bone. Continue to work knife along bone until each breast half is removed. Reserve breastbone for stock. Combine salt, thyme, lemon zest, and pepper in bowl. Sprinkle breasts all over with salt mixture.
- Lay two 24-inch pieces of kitchen twine crosswise in middle of 8½ by 4½-inch loaf pan, about 1 inch apart. Arrange 1 breast half skin side down in pan on top of twine. Position remaining breast half over first, skin side up, with thick end over tapered end. Tuck turkey into edges of pan to fit if necessary. Tie twine tightly to secure. Remove turkey from pan and continue to tie at 1-inch intervals. Wrap in plastic wrap and refrigerate for at least 2 hours or up to 24 hours.
- For the turkey stock: Meanwhile, adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with aluminum foil. Place reserved breastbone on prepared sheet and roast until well browned, about 1 hour. Let sit until cool enough to handle, about 15 minutes.
- Place breastbone in large saucepan (if necessary, use kitchen shears to break down bone to fit). Add onion, carrot, celery, thyme sprigs, and bay leaf. Add water to cover by 1 inch and bring to boil over high heat. Reduce heat to medium-low and simmer for 1 hour. (Bone should remain covered with water throughout simmer.)
- Discard breastbone. Strain turkey stock through fine-mesh strainer set over large bowl. Using spoon, press on solids to extract liquid; discard solids. Reserve turkey stock to make gravy when ready.
- Three hours before serving, adjust oven rack to middle position and heat oven to 275 degrees. Set wire rack in rimmed baking sheet. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add turkey and cook until well-browned on all sides, about 10 minutes. Transfer turkey to prepared wire rack. Roast until turkey registers 160 degrees, 2¼ to 2¾ hours. Transfer turkey to carving board and let rest for 15 minutes.
- For the gravy: Meanwhile, melt butter in large saucepan over medium heat. Whisk in flour until smooth. Cook, whisking frequently, until peanut butter–colored, about 5 minutes. Slowly whisk in 3 cups turkey stock until no lumps remain. (Remaining stock can be refrigerated for up to 2 days or frozen for up to 2 months.) Whisk in wine, 1½ teaspoons salt, and ½ teaspoon pepper and bring to boil. Reduce heat to medium-low and simmer until slightly thickened and reduced to about 2½ cups, 8 to 10 minutes. Off heat, season with salt and pepper to taste. Cover and keep warm.
- Slice turkey ½ inch thick, removing twine as you slice. Serve, passing gravy separately.
Notes
- For best results, do not skip the brining/resting step in the refrigerator, as it ensures a moist and flavorful turkey. The gravy can be made ahead and reheated gently before serving.