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Fennel and Cumin-Roasted Turkey Breast with Thyme Gravy

Photo: Chris Court; Styling: Carla Gonzalez-Hart


Hands-on time 25 mins
Total time 2 hrs, 10 mins

Serves 10 (serving size: 4 ounces turkey and 1 1/2 tablespoons gravy)

A breast takes less time and serves just enough for a smaller gathering. Leaving the skin on adds only 20 calories and 1g sat fat per serving.


  • 1 (5-pound) bone-in turkey breast
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon ground cumin
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon fennel seeds, crushed
  • 5/8 teaspoon black pepper, divided
  • 2 garlic cloves, minced
  • 1 medium onion, finely chopped
  • 1 celery stalk, finely chopped
  • 1 carrot, finely chopped
  • 4 thyme sprigs
  • Cooking spray
  • 2 cups unsalted chicken stock
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon chopped fresh thyme
  • 2 tablespoons all-purpose flour

Nutrition Information

  • calories 247
  • fat 5 g
  • satfat 2 g
  • monofat 1.8 g
  • polyfat 0.5 g
  • protein 44 g
  • carbohydrate 4 g
  • fiber 1 g
  • cholesterol 124 mg
  • iron 3 mg
  • sodium 301 mg
  • calcium 40 mg

How to Make It

  1. Preheat oven to 400°.

  2. Loosen skin from turkey breast by inserting fingers, gently pushing between skin and meat. Combine oil, cumin, 3/4 teaspoon salt, fennel seeds, 1/2 teaspoon pepper, and garlic, stirring with a whisk. Rub spice mixture under loosened skin and over breast. Place onion, celery, carrot, and thyme sprigs in bottom of a large roasting pan coated with cooking spray. Arrange breast, skin side up, on vegetable mixture. Add stock to pan. Bake at 400° for 1 hour and 30 minutes or until a thermom­eter registers 165°. Remove from oven; place breast on a cutting board. Let stand, covered, 15 minutes. Remove meat from bones. Cut diagonally across grain into 16 slices; discard skin and bones.

  3. Place a large zip-top plastic bag inside a 2-cup glass measure. Pour the stock mixture through a sieve into bag; discard solids. Let stand 10 minutes. Seal bag; snip off 1 bottom corner. Drain stock mixture into a bowl, stopping before fat layer reaches opening. Melt butter in a large saucepan over medium heat. Add 1/2 teaspoon chopped thyme; sauté 1 minute. Add flour; cook 3 minutes or until caramel-colored, whisking constantly. Stir in stock mixture. Increase heat to medium-high. Cook 5 minutes or until slightly thickened, stirring occasionally. Stir in remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Serve with turkey.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit