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Light Herb Butter Roasted Turkey Breast with Easy Pan Gravy

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A quick and easy roasted turkey breast with a light herb butter that keeps the meat incredibly moist, served with a silky pan gravy. Perfect for small gatherings or a cozy weeknight dinner that feels special.

Ingredients

Scale
  • 4 tablespoons unsalted butter, softened
  • 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1 teaspoon fresh sage, finely chopped (optional)
  • 2 cloves garlic, minced
  • 1 teaspoon lemon zest
  • ½ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1 bone-in, skin-on turkey breast (3 to 4 pounds / 1.4 to 1.8 kg)
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup dry white wine (120 ml)
  • ½ cup chicken broth (120 ml)
  • Pan drippings from roasted turkey
  • 2 tablespoons all-purpose flour
  • 1 to 1½ cups chicken broth (240 to 360 ml)
  • Salt and pepper to taste
  • Fresh herbs for garnish (optional)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a small bowl, combine softened butter, chopped rosemary, thyme, sage (if using), minced garlic, lemon zest, ½ teaspoon salt, and ¼ teaspoon pepper. Mix until well incorporated.
  3. Pat the turkey breast dry with paper towels. Place on a wire rack set inside a roasting pan. Drizzle with olive oil and rub evenly. Season with 1 teaspoon salt and ½ teaspoon pepper.
  4. Gently loosen the skin from the meat to create a pocket. Spoon about half of the herb butter under the skin, spreading evenly. Rub remaining herb butter over the outside of the skin.
  5. Pour white wine and ½ cup chicken broth into the bottom of the roasting pan.
  6. Roast at 400°F (200°C) for 15 minutes. Reduce oven temperature to 350°F (175°C) and continue roasting for 45 minutes to 1 hour, until internal temperature reaches 155°F (68°C) at the thickest part. Tent with foil if browning too quickly.
  7. Remove turkey from oven and transfer to a cutting board. Tent loosely with foil and let rest for 15-20 minutes (temperature will rise to 165°F/74°C).
  8. While turkey rests, place roasting pan over two burners on medium heat. Whisk in flour and cook for 1-2 minutes, scraping up browned bits. Gradually whisk in remaining chicken broth (start with 1 cup). Bring to a simmer and cook for 3-5 minutes until thickened. Season with salt and pepper.
  9. Carve turkey against the grain into thick slices. Arrange on a platter, drizzle with gravy, and serve remaining gravy on the side. Garnish with fresh herbs if desired.

Notes

Don’t skip the resting time—it ensures juicy meat. Use an instant-read thermometer for perfect doneness. Let butter come to room temperature for easy spreading. Deglaze the pan thoroughly for maximum flavor in the gravy. The lemon zest is key for brightness; do not omit.

Nutrition

Keywords: roasted turkey breast, herb butter turkey, easy turkey recipe, small turkey breast, pan gravy, Thanksgiving turkey, quick turkey dinner

Find it online: https://lolaspoon.com/light-herb-butter-roasted-turkey-breast-with-easy-pan-gravy/