• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
A Grateful Meal
  • About
    • Press
    • Contact Me
  • Nutrition Coaching
  • Blog
  • Resources
    • Instagram
    • Pinterest
    • TikTok
    • Facebook
    • YouTube
menu icon
go to homepage
  • Valentine’s Day Recipes
  • Recipes
  • About
  • Shop
  • Contact Me
    • Instagram
    • Pinterest
    • TikTok
    • Facebook
    • YouTube
  • search icon
    Homepage link
    • Valentine’s Day Recipes
    • Recipes
    • About
    • Shop
    • Contact Me
    • Instagram
    • Pinterest
    • TikTok
    • Facebook
    • YouTube
  • ×

    Home » Thanksgiving

    Roasted Turkey Breast with Chardonnay Gravy

    Published: Nov 19, 2019 · Modified: Dec 7, 2021 by Melissa · This post contains links that pay me a small commission at no extra cost to you.

    Jump to Recipe Print Recipe
    Overview of roasted turkey breast on a platter with gravy and cranberry sauce on the side
    This post contains links that pay me a small commission at no extra cost to you.

    There are so many large turkeys out there in the supermarket. I just don’t know how people cook those things without drying it out. To roast a bird that size, it’s practically guaranteed to dry out. To combat the dried out bird, I always recommend a smaller bird and brining in advance. Both of these techniques used together make for the most delicious and juicy roasted turkey. 

    What exactly is brining anyway? There are actually two types of brining, dry and wet brining. We’re going to focus only on wet brining. In a nutshell, brining allows more moisture to be retained inside the roasted turkey. If we want to get super nerdy about it, the salt dissolves myosin (a muscle protein) in the meat, which prevents it from tightening it. As Serious Eats would describe it, this means “less tightening = less moisture loss = juicier meat.” 

    Close up of roasted turkey breast with herbs on a platter

    Brining won’t single-handedly save you from a dried-out bird, I also recommend either purchasing a smaller bird or roasting the turkey in its separate parts. My favorite food science textbook from college (On Food and Cooking by Harold McGee – which is a very approachable and practical book for all you food nerds out there!) puts it best when describing the challenges of roasting whole birds, “Perfectionists cut the bird up and roast legs and breasts separately.” Today, I chose just to roast the breast, but you could easily add in a couple of legs to round out the meal and make all the dark meat lovers happy. 

    You might be asking, “but doesn’t all that salt make the turkey too salty?” That’s a great question, but keep in mind that not all the salt will end up in the roasted turkey, and I doubt that you’ll be eating the entire bird by yourself in one sitting. If you’re curious about how much salt from brines end up in the foods, Cooks Illustrated has a quick and very informative article on this topic. 

    This turkey is all dressed up in a delicious brine complete with chardonnay wine. I used half a bottle in the brine and saved the rest for the gravy (and drinking, let’s be real). The smell was just heavenly. My husband came home while I was cooking and thought I was baking bread. And since we taste through our sense of smell, you know it tasted amazing with herbs, butter, and with a touch of fruit thanks to the wine.

    Overview of a platter of roasted turkey breast with gravy and herbs

    And full disclosure, I want to let you in on a little secret. I actually overcooked this bird. Yep, I didn’t set my probe thermometer (which I love!) like I should have, but guess what? It was still flavorful and super juicy! THAT is the power of smaller turkeys and brining! It’s no-fail! And, frankly, we all could use a no-fail Thanksgiving. Sign up for my newsletter for all the exclusive tips and updates on making the holidays as easy and fun as possible!

    P.S. No matter what recipe you use this Thanksgiving, I highly recommend two kitchen tools that are 100% worth the money and will save you lots of frustration during the holidays (and other times of the year!) First, invest in a probe thermometer with a temperature alarm. This will allow you to not worry about how long to set the timer while the bird is in the oven. It also helps protect against any foodborne illness, and you won’t dry out your turkey by repeatedly poking it with a thermometer at random times, letting the juices leak out. You’ll thank me later.
    The second tool is a roasting pan with a roasting rack. Life is just so much easier when you can lift your bird out of the rack to pour off the drippings instead of burning yourself while trying to maneuver a 165-degree bird. Again, you’re welcome.

    Overview of roasted turkey breast on a platter with gravy and cranberry sauce on the side

    Roasted Turkey Breast with Chardonnay Gravy

    Melissa
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 2 hrs 30 mins
    Marinating time 12 hrs
    Total Time 15 hrs
    Servings 6 servings (with a ~6 lb. turkey breast)

    Ingredients
      

    • 1 quart low sodium vegetable stock
    • ¾ cup kosher salt
    • 5 whole bay leaves
    • 1 tbsp. whole black peppercorns
    • 1 tbsp. whole mustard seeds
    • 4-5 sprigs rosemary
    • 4-5 sprigs thyme
    • 4-5 cloves garlic whole, smashed
    • 1 medium onion quartered
    • 1 bottle chardonnay (750 ml bottle) divided
    • 1 whole bone-in turkey breast 5-6 lbs, approx
    • water to cover the turkey breast
    • 4 tbsp. butter softened, divided
    • 2 tbsp. oil light in color like light olive oil or canola
    • 4 tbsp. fresh sage minced, divided
    • 1 ½ cups chicken or turkey stock
    • 2 tbsp. all-purpose flour

    Instructions
     

    • Heat the vegetable stock, salt, bay leaves, peppercorns, and mustard seeds large stockpot on the stove over medium-high heat. Bring to a boil, stir occasionally until salt is dissolved. Cool to room temperature (throw in some ice to cool faster if needed).
    • Add herbs, garlic, onion, and half bottle of chardonnay (~11 oz.) to the pot. Place turkey breast into the pot, breast down. If turkey is not fully submerged, add enough cold water to cover. Store in refrigerator overnight or at least 12 hours.
    • Preheat oven to 425 degrees F. Once ready, remove turkey breast from brine and pat dry. Place breast in roasting pan (recommend one with a roasting rack), breast side up. Mix together 2 tbsp. butter, oil, and 2 tbsp. fresh sage and rub all over turkey breast including under the skin. Place a probe thermometer with a temperature alarm (highly recommended) into the thickest part of the breast. Set the thermometer alarm to 160 degrees F.
    • Roast turkey breast at 425 degrees F for 15 minutes and lower the oven temperature to 350 degrees F for the rest of the cooking duration. Continue roasting until probe thermometer alarm goes off when the turkey breast is 160 degrees F. A 5-6 pound turkey breast will likely take between 1 ½-2 ¼ hours. Once turkey breast has reached 160 degrees F. Allow to rest at room temperature for at least 15 minutes or until thermometer reaches 165 degrees F before carving.
    • While turkey is resting, add drippings to a large glass measuring cup (or degreasing cup) and skim off the fat to reserve the drippings. Add the drippings, the stock, ½ cup of chardonnay to a small pot, and 2 tbsp. minced sage (or other minced herbs of your choosing like thyme and/or rosemary) to a small pan and bring to a boil. Lower heat and simmer for about 5-7 minutes or until mixture has reduced. In a separate, small bowl mix together 2 tbsp. soften butter and all-purpose flour into a paste. Add butter-flour paste to simmering stock mixture and boil until gravy thickens. Season with salt and pepper to taste.
    CLICK TO DISPLAY NUTRITION INFO

    Nutrition

    Calories: 759kcalCarbohydrates: 18gProtein: 93gFat: 38gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 265mgSodium: 15749mgPotassium: 185mgFiber: 2gSugar: 3gVitamin A: 684IUVitamin C: 4mgCalcium: 75mgIron: 2mg
    Tried this recipe?Let us know how it was!

    More Thanksgiving Recipes

    • Thanksgiving Charcuterie Board (Easy Guide)
    • Baked Brie with Fig Jam and Honey
    • Negroni Sbagliato (with Prosecco – Negroni Spritz)
    • Sparkling Pear Vodka Cocktail with Prosecco

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Photo of Melissa sitting on porch with coffee cup leaning forward with pumpkins and plants on the porch.

    Hi, and welcome! 👋🏻 I’m Melissa, a RD with a Food Science degree living in Charleston, SC. I love sharing all my favorite food and cocktail recipes right here.

    More about me →

    Valentine's Day Favorites

    • Chambord Sour Cocktail
    • Cherry Whiskey Sour (with Bourbon and Amaretto)
    • Empress Gin Martini Cocktail Recipe
    • Wild Berry Chambord Spritz Cocktail
    • Empress Gin French 75
    • Shimmering Cotton Candy Spritz Cocktail with Prosecco

    Popular Recipes

    • Hibachi Shrimp Rice Bowls
    • French 95 (French 75 with Bourbon)
    • Hazelnut Frangelico Sour Cocktail Recipe
    • Turkey Taco Bowl

    Footer

    ↑ back to top

    About + Policies

    • Privacy Policy
    • HIPAA Notice of Privacy Practices
    • Content and Recipe Sharing Policy

    About + Contact

    • About
    • Contact

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    Disclaimer: Information on this website is meant for general use only and are not intended to diagnose, cure, treat or prevent any disease or condition. Readers should consult their healthcare providers prior to making any changes to their lifestyle. The information contained in this site is intended to serve as general information and should be used in conjunction with advice from your healthcare team. It is not a substitute for medical treatment or therapy of any kind. All information contained in this site is subject to copyright and may not be reproduced without permission from the site owner.

    Copyright © 2023 Grateful Meal Nutrition

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Do not sell my personal information.
    Cookie settingsACCEPT
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Functional
    Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
    Performance
    Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
    Analytics
    Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
    Advertisement
    Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
    Others
    Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet.
    SAVE & ACCEPT