Description

Small gathering, big flavor. This double turkey breast recipe brings rich, buttery seasoning, golden crispy skin, and juicy meat with just the right amount of indulgence. With upgraded aromatics and a creamy white wine gravy twist, it’s your new go-to for an intimate yet elegant holiday dinner.

Ingredients

Scale

½ cup butter, softened

2 cloves garlic, minced

2 tsp paprika

2 tsp Italian seasoning

1 tsp salt-free garlic & herb seasoning (like Mrs. Dash)

Salt & black pepper, to taste

2 (3-lb) bone-in turkey breasts with skin

2 tsp minced shallot

2 tbsp unsalted butter

2 splashes dry white wine (about ¼ cup total)

2 cups chicken stock

6 tbsp all-purpose flour

4 tbsp half-and-half or heavy cream (optional for creamy gravy)

Twist Additions:

Zest of 1 lemon + 1 tbsp lemon juice (rubbed into butter for brightness)

1 tbsp Dijon mustard (mixed into the butter rub for tang and depth)

1 sprig fresh rosemary or thyme tucked under the skin or into roasting pan

Roasted garlic (sub for raw garlic if you want mellow sweetness)

Instructions

Preheat oven to 375°F (190°C).

In a bowl, mix softened butter with garlic, paprika, Italian seasoning, lemon zest, Dijon, and salt-free seasoning.

Loosen the turkey skin and rub the seasoned butter mixture under and over the skin of both turkey breasts. Season with salt and pepper.

Place in roasting pan skin-side up. Roast uncovered for 1 hr 20–40 mins or until internal temp reaches 165°F (74°C). Let rest 10 minutes before slicing.

While turkey rests, make gravy:

In a saucepan, melt butter and sauté shallots until soft.

Add wine and reduce by half. Stir in flour to make a roux.

Slowly whisk in chicken stock and simmer until thickened.

Stir in half-and-half if using, and season with salt and pepper to taste.

Prep Time: 15 minutes
Cook Time: 1 hr 35 mins

Nutrition

Calories: 420 / Serving
Fat: 25g / Serving
Carbohydrates: 6g / Serving
Protein: 38g / Serving