Turkey for Two with Pan-Sauce Gravy
Turkey for Two with Pan-Sauce Gravy is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat oven to 350°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 350°F.
Season turkey with salt and pepper.
Let sit at room temperature at least 30 minutes or up to 1 hour, which will help the turkey cook more quickly and evenly.
Heat oil in a 10" ovenproof skillet over high until just barely smoking.
Sear turkey skin side down until deeply golden brown, about 5 minutes; transfer to a plate.
Add wine to skillet, scraping up browned bits with a spatula, and cook until liquid is reduced by half, about 2 minutes.
Remove from heat, add thyme, rosemary, sage, garlic, cornstarch, and 2/3 cup water, and whisk to combine.
Place breast skin side up in liquid in skillet and transfer skillet to oven.
Roast, checking every 20 minutes or so and adding 1/4 cup more water if liquid under turkey is evaporating lower than 1" in pan, until an instant-read thermometer inserted into the thickest part of breast without touching bone registers 150°F, about 50 minutes (temperature will continue to rise as turkey rests).
Transfer turkey to a cutting board and let rest 10 minutes before slicing.
Meanwhile, remove herb sprigs from skillet and discard.
Whisk liquid remaining in skillet until garlic mostly dissolves, adding a splash of water and heating over high if needed to loosen (gravy should be thick but easily pourable).
Whisk butter into gravy until melted.
Strain gravy through a fine-mesh sieve into a small pitcher or bowl.
Serve turkey with gravy alongside.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
