Description
Herb-Roasted Turkey with Garlic Rosemary Cream Sauce made easy. Creamy, tender, and packed with fresh herb flavor. Try this comforting dinner tonight.
Ingredients
Scale
- 1/4 cup olive oil
- 5 cloves garlic, thinly sliced
- 2 tablespoons chopped fresh rosemary
- 1/4 cup chopped fresh sage
- 2 pounds boneless turkey breast
- Salt and black pepper
- 1/2 cup chicken broth
- 1/2 cup heavy cream
Instructions
- Warm the olive oil in a large Dutch oven or heavy skillet over medium-high heat. Season the turkey breast with salt and pepper, then place it in the hot oil. Cook for 4–5 minutes per side, until lightly browned. Transfer the turkey to a plate.
- Lower the heat to medium. Add the garlic, rosemary, and sage to the pan. Stir for 45–60 seconds, just until fragrant, being careful not to let the garlic brown.
- Return the turkey to the pot and season lightly again. Adjust the heat to low–medium and partially cover the pan. Cook for 20 minutes, flip the turkey, and scrape the bottom of the pot. Continue cooking, flipping every 10–15 minutes. If the pan becomes dry, add 2–4 tablespoons of water. Cook until the turkey reaches an internal temperature of 160°F, usually 55–65 minutes.
- Move the turkey to a cutting board and tent it loosely with foil while you prepare the sauce.
- Increase the heat to medium. Pour in the chicken broth and stir to loosen the browned bits. Warm for a couple of minutes, then lower the heat to medium-low and add the heavy cream. Simmer gently, stirring often, until slightly thickened. Adjust the seasoning with salt and pepper.
- Slice the turkey and arrange it on a platter. Spoon the warm cream sauce over the slices or serve it alongside.
Notes
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Oven Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 120mg