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Herb-Roasted Turkey with Garlic Rosemary Cream Sauce

The beauty of a well-made turkey dish lies in its balance of aroma, richness, and comforting flavor. This herb-roasted turkey with garlic rosemary cream sauce brings all three elements together with impressive results. The dish starts with fresh herbs, fragrant garlic, and a slow stovetop braise that keeps the meat tender and juicy. With a silky pan sauce to finish it, this recipe turns a simple turkey breast into a memorable meal.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Course Holiday, Main Course
Cuisine American
Servings 4 Servings

Equipment

Ingredients
  

  • 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
 

Sear the Turkey:

  • 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.

Cook the Herbs and Garlic:

  • 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.

Simmer the Turkey:

  • 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.

Rest the Turkey:

  • Move the turkey to a cutting board and tent it loosely with foil while you prepare the sauce.

Prepare the Cream 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.

Serve:

  • Slice the turkey and arrange it on a platter. Spoon the warm cream sauce over the slices or serve it alongside.
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