Ingredients

• 1 split skin-on, bone-in turkey breast (about 2 lb.)
• 2 tsp. kosher salt
• 1 tsp. freshly ground black pepper
• 1 Tbsp. vegetable oil
• 2/3 cup dry white wine
• 2 sprigs thyme
• 1 sprig rosemary
• 1 sprig sage
• 2 garlic cloves, crushed
• 1 tsp. cornstarch
• 1 Tbsp. cold unsalted butter, cut into small pieces

Instructions

1. Preheat 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.
2. 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.
3. 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).
4. Transfer turkey to a cutting board and let rest 10 minutes before slicing.
5. 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.
6. Serve turkey with gravy alongside.