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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!
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Ingredients

pan gravy

Instructions 

  • 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.
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