Butter and Herb Turkey Breast Roast with Easy Pan Gravy.
This super easy roasted turkey breast is simple and can be made in just an hour or so. It’s flavorful, tender and juicy, and absolutely perfect served with a quick pan gravy that you make after roasting. Add it to your Thanksgiving menu!
It TRULY is the most wonderful time of the year!
Gosh, I love Thanksgiving so much. It’s my favorite holiday. And new Thanksgiving recipes officially kick off today with this roasted turkey breast recipe. Yesterday I shared all of my Thanksgiving kitchen essentials along with EVERYTHING you need to prep ahead, so today we’re getting to the good stuff.
Now here’s the thing. I LOVE my butter drenched turkey recipe. It’s my go-to and tons of you have made it for years. The recipe is foolproof and comes out so well every time, and I always make it for Thanksgiving. The result is a super crispy, golden skin and a very juicy, tender turkey. The drippings also make for the best gravy.
Sometimes you just don’t need to make a whole turkey! You may not have enough people eating it, you may not want to deal with the big bird or maybe you just want some turkey breast for dinner. Whatever the case, this is the recipe for you. It’s excellent.
With these ingredients, how can it not be? We have:
Butter! Cue all the exclamation points.
Lots of fresh herbs. And spices too.
And of course, my favorite gravy.
This includes my mom’s famous gravy – she makes the best gravy ever. And I am convinced that making gravy is like making risotto. It’s easy but only once you know how to do it. When you know how to do it, know how the mixture should feel on your spoon as you’re stirring, it’s like second nature.
So let’s get to it!
I prep the turkey breast first, because we need the drippings from the turkey to make the gravy. I like to get a boneless turkey breast roast that is roughly three pounds. That’s probably what you can find in your local grocery store.
To start, I like to make a layer of onions, lemon and herbs in the bottom of the pan. This helps create an excellent flavor for the gravy. I rub the turkey all over with butter – lots of softened butter – then do some spices.
Much like my whole turkey recipes, I start this out at a high temperature. We start at 450 to help develop the crispy golden outside on the turkey breast and I find that this keeps it super juicy too. After a bit of time roasting at 450, I reduce the heat and roast until it’s finished.
Once the turkey breast is out of the oven, I place it on a cutting board and use the same pan to make the gravy. This is where ALLLLL the flavor is. I remove any big pieces (like the onions, herbs, lemons, etc) then add in a quick slurry of stock and flour.
The key to gravy is whisking and stirring constantly (again, kind of like risotto!) to avoid lumps and get a silky texture that will coat the back of a spoon. The other key is tasting the gravy and seasoning it as you go. Every gravy will be different since we’re using the drippings from the turkey, so the amount of salt and pepper relies on YOU. It’s the best way to learn how to cook.
Guys, that is IT. It’s that simple.
I slice the turkey, serve with the gravy and boom – heaven. The turkey is so juicy and flavorful. The gravy is out of this world.
This is the perfect recipe if you’re having a small Thanksgiving dinner or just want to make this for regular old dinner!
Easy Roasted Turkey Breast
Butter and Herb Turkey Breast Roast with Easy Pan Gravy
- Note: if your turkey has a casing or twine around it, I suggest leaving it on for ease! Remove it after roasting, before slicing.
- Preheat the oven to 450 degrees F. In the center of a cast iron skillet or ceramic pan, make a layer of sliced onion, lemon and fresh herbs. This is where the turkey breast will sit.
- Pat the turkey completely dry with a paper towel. Place the turkey in the pan on top of the onions and herbs. Rub it all over with unsalted butter. Sprinkle it all over with salt and pepper. Stir together the garlic, smoked paprika and thyme. Sprinkle it all over the turkey. Add ¼ cup of stock to the pan.
- Roast the turkey bread at 450 degrees F for 20 minutes, then lower the heat to 350 degrees F. Roast for 30 to 40 more minutes, or until the internal temperature taken reaches 165 degrees F. Remove from the oven and transfer the turkey gently to a cutting board. Let it rest while you make the gravy.
- Use a slotted spoon to remove any of the large bits or grease from the roasting pan - like the onions, lemons and herbs, and any other stray pieces of turkey or fat. Heat the pan with the remaining drippings over medium-low heat. Stir in the 1 tablespoon of butter.
- In a shaker cup (or any jar with a lid), add the flour to the stock. Shake constantly for 30 seconds to incorporate the flour. Slowly pour the mixture into the pan with the turkey droppings, whisking/stirring the entire time. Cook for 5 to 10 minutes, stirring and whisking so there are no lumps, until the mixture has thickened to gravy. Taste and season with as much salt and pepper as you like.
- Slice the turkey and serve with the gravy.
- Note: the gravy reheats well. Once it comes out of the fridge, place it in a saucepan and heat over low heat. Add a few drops of stock and whisk to bring it together.