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Lunch / Dinner

Roasted Turkey Breast with 40 Cloves of Garlic Pan Gravy

You've likely heard of chicken with 40 cloves of garlic, but how about changing up your typical Thanksgiving bird this year by applying that same technique to turkey Not only is the turkey breast juicy and flavorful (thank you butter and herbs), but the skin gets extra crispy. Adding whole garlic cloves to the roasting pan brings out their sweet, mellow taste, resulting in the makings of a flavorful, velvety gravy.

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Test Kitchen Tip

If you can only find two 3–4 pound bone-in turkey breast halves, you can use them instead.


Preheat oven to 450°. Place a rack inside a roasting pan and coat with nonstick spray.

For the turkey, combine butter, minced garlic, minced thyme, and 1 tsp. salt in a bowl.

Slide your hand between the skin and breast meat to loosen the skin. Massage the butter mixture under the skin until evenly distributed. Season breast with salt and pepper.

Add wine, broth, garlic cloves, and thyme leaves to roasting pan. Place breast, skin side up, onto rack.

Roast breast 30 minutes, rotate pan, and continue roasting until a thermometer inserted into the thickest part, but not touching bone, registers 165°, 30–45 minutes more. Transfer breast to a cutting board, tent with foil, and let rest 20 minutes before slicing.

For the gravy, melt butter in roasting pan over medium-high heat. Whisk in flour, reduce heat to low, and cook roux until bubbly, 2 minutes. Add broth, whisking constantly to prevent lumps.

Simmer gravy over medium heat, whisking constantly, until thickened, 3–4 minutes. Season gravy with salt and pepper.


Removing the rib bones, and any remaining neck and backbone, allows the breast to cook evenly


No need to add too much flour to this gravy recipe since the roasted garlic helps with thickening.

Nutritional Facts

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