Tired of your in-law’s turkey? Try out this spice-forward roasted turkey smothered in a delicious pan gravy for a Southern take on an holiday classic.
recipe 
yields
Serves 4
1 bone-in, skin-on turkey breast (4 to 6 pounds)
4 tablespoons unsalted butter, softened
1 tablespoon oil
1 tablespoon seasoned salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
½ teaspoon black pepper
½ teaspoon dried thyme
1 small onion, quartered
2 celery stalks, chopped
1 carrot, chopped
1 cup chicken broth
2 tablespoons fat from pan drippings (or butter)
2 tablespoons flour
1½-2 cups turkey drippings (or chicken broth)
Salt and pepper
For the turkey:
For the gravy:
steps
- Make the turkey: Preheat oven to 350 degrees. Pat turkey breast dry with paper towels.
- In a small bowl, mix butter, oil, seasoned salt, garlic powder, onion powder, paprika, pepper, and thyme. Rub mixture all over turkey breast, including under the skin.
- Arrange onion, celery, and carrot in the bottom of a roasting pan. Pour chicken broth over
vegetables. Place turkey breast on a rack or directly on top of vegetables, skin-side up. - Roast for 90 minutes to 2 hours, or until internal temperature reaches 165 degrees at the thickest part. Baste with pan juices every 30 minutes, if desired. Remove turkey and vegetables from pan, discarding vegetables and reserving juices, and let turkey rest for 15 to 20 minutes
before carving. - Make the gravy: Pour drippings through a strainer into a large bowl. Skim 2 tablespoons of fat from the surface. In a saucepan over medium heat, melt fat. Whisk in flour and cook for 2 minutes to form a roux. Slowly whisk in drippings or broth and simmer for 5 minutes, or until thickened.
- Season with salt and pepper and serve with carved turkey.
Date Published: 10.22.25
share
-
Recipe by
Brittany Furbee, The Local Palate
