Print

Perfect Herb Butter Roasted Turkey Breast (Easy Pan Gravy)

herb butter roasted turkey breast - featured image
Print Recipe

This Herb Butter Roasted Turkey Breast with Pan Gravy is the ultimate secret weapon for hosting. It’s juicy, flavorful, and comes together with minimal fuss, perfect for last-minute potlucks or festive holiday dinners.

Ingredients

Scale
  • ½ cup (1 stick) unsalted butter, softened
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon fresh sage, finely chopped
  • 3 garlic cloves, minced
  • 1 teaspoon kosher salt (Diamond Crystal recommended)
  • ½ teaspoon black pepper, freshly ground
  • Zest of 1 lemon
  • 1 (4-5 pound) bone-in, skin-on turkey breast
  • 1 tablespoon kosher salt (for seasoning turkey)
  • 1 teaspoon black pepper (for seasoning turkey)
  • 1 medium yellow onion, quartered
  • 2 medium carrots, roughly chopped
  • 2 stalks celery, roughly chopped
  • 2 tablespoons all-purpose flour (or cornstarch for gluten-free)
  • 1½ cups low-sodium chicken broth (or turkey broth)
  • ¼ cup dry white wine (optional; use extra broth if skipping)
  • 2 sprigs fresh thyme (for gravy)
  • Salt and pepper to taste (for gravy)

Instructions

  1. Make the herb butter: In a small bowl, combine softened butter, chopped rosemary, thyme, sage, minced garlic, 1 teaspoon kosher salt, ½ teaspoon black pepper, and lemon zest. Mix with a fork until well combined. Set aside at room temperature.
  2. Prep the turkey: Remove turkey breast from refrigerator 30 minutes before cooking. Pat completely dry with paper towels. Season generously with 1 tablespoon kosher salt and 1 teaspoon black pepper, including the underside.
  3. Apply the herb butter: Gently slide fingers under the turkey skin to loosen it from the meat without tearing. Spread about two-thirds of the herb butter directly onto the meat under the skin. Rub remaining butter all over the outside of the skin.
  4. Set up the roasting pan: Preheat oven to 425°F (220°C). Arrange quartered onion, chopped carrots, and celery in the bottom of a roasting pan. Place turkey breast on top of vegetables (or on a rack set over them).
  5. Roast the turkey: Roast at 425°F for 20 minutes. Without opening the oven, reduce temperature to 350°F (175°C) and continue roasting for 1 hour to 1 hour 15 minutes total, or until internal temperature reaches 155°F (68°C) in the thickest part of the breast. Tent with foil if skin browns too quickly.
  6. Let it rest: Remove turkey from oven and transfer to a cutting board. Tent loosely with foil and let rest for 15-20 minutes. The temperature will rise to 165°F (74°C) during resting.
  7. Make the pan gravy: While turkey rests, place roasting pan with vegetables and drippings over two burners on medium heat. Sprinkle flour over drippings and whisk constantly for 1-2 minutes until a golden paste forms. Slowly pour in chicken broth and white wine (if using), whisking continuously. Add thyme sprigs. Bring to a simmer and cook 3-4 minutes until thickened. Strain through a fine-mesh strainer into a serving bowl, pressing on vegetables. Season with salt and pepper to taste.
  8. Slice and serve: Slice turkey breast against the grain and serve warm with gravy alongside.

Notes

Don’t skip drying the turkey skin for crispy results. Use a thermometer for perfect doneness—pull at 155°F and let carryover cooking finish. Make gravy while turkey rests for best flavor. Taste gravy before serving and adjust seasoning. Leftover turkey can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.

Nutrition

Keywords: herb butter roasted turkey breast, easy pan gravy, turkey breast recipe, Thanksgiving turkey, roasted turkey, holiday turkey, juicy turkey breast

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