Jennifer Pallian’s Turkey Roast with Herb Butter and Silky Cognac Gravy Recipe

Serves 6


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For Turkey:

1 frozen Butterball Boneless Seasoned Turkey Breast Roast¼ cup unsalted butter, softened to room temperature1 tsp fresh rosemary, minced1 tsp fresh thyme, mincedSalt and black pepper

For Silky Cognac Gravy:

4 Tbsp unsalted butter¾ cup onion, minced¼ tsp kosher salt4 Tbsp flour2 ½ cups turkey broth½ cup cream1 Tbsp cognac2 tsp soy sauce½ tsp black pepper


  1. Preheat oven to 325°F. Combine softened butter with rosemary and thyme.

  2. Place frozen turkey breast (netting still on) on a rack in a shallow roasting pan. Rub all over with the herb butter. Cook uncovered for 4 hours or until internal temperature reaches 165ºF, basting occasionally.
  3. Make gravy. Melt the butter in a large, saucepan over medium-high heat. Add onion, sprinkle with 1/4 tsp salt and cook until soft, about 5 minutes.
  4. Stir in flour and cook, stirring frequently, until it turns a butterscotch colour.
  5. Whisk in the turkey stock in a slow stream. Be careful, it will bubble up quickly.
  6. Whisk in cream, cognac, pepper and soy sauce. Puree with an immersion blender. Add the remaining salt in pinches as needed.
  7. When the turkey is done, let it rest for 10-15 minutes before slicing. Just before serving, return the gravy to a simmer over low heat. Serve turkey with gravy on the side.