Herb-Roasted Turkey Breast with Classic Pan Gravy
This juicy herb-roasted turkey breast with homemade pan gravy is the ultimate Thanksgiving main course — perfectly seasoned with garlic, rosemary, and thyme, delivering 42g of protein per serving and golden, crispy skin your guests will rave about.
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20m
8
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Ingredients
- 1 bone-in turkey breast (5–6 lbs), thawed if frozen
- 4 tablespoons unsalted butter, softened
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh sage, finely chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1 lemon, zested and halved
- 1 medium onion, quartered
- 2 cups low-sodium chicken or turkey broth
- 3 tablespoons all-purpose flour
- 1 tablespoon olive oil
- Fresh rosemary and thyme sprigs, for garnish
Instructions
- 1
Preheat and Prep
Preheat your oven to 425°F (220°C). Remove the turkey breast from the refrigerator 30 minutes before roasting to take the chill off. Pat the skin and cavity completely dry with paper towels — this is essential for achieving crispy, golden skin.
- 2
Make Herb Butter
In a small bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, sage, lemon zest, kosher salt, black pepper, and smoked paprika. Mix thoroughly with a fork until all herbs are evenly incorporated into a smooth compound butter.
- 3
Season the Turkey
Drizzle the turkey breast with olive oil and rub it all over. Carefully slide your fingers under the skin over the breast meat to loosen it without tearing. Push two-thirds of the herb butter directly under the skin and massage it into an even layer. Rub the remaining herb butter all over the outside of the skin.
- 4
Prepare the Roasting Pan
Scatter the quartered onion and lemon halves in the bottom of a roasting pan or large oven-safe skillet. Pour 1 cup of broth into the bottom of the pan to prevent drippings from burning. Place the turkey breast skin-side up on top of the onion bed.
- 5
Roast the Turkey
Roast at 425°F for 20 minutes to develop a golden crust, then reduce the oven temperature to 325°F (165°C). Continue roasting for approximately 60–70 additional minutes, basting with pan juices every 25 minutes, until an instant-read thermometer inserted into the thickest part of the breast reads 165°F.
- 6
Rest the Turkey
Transfer the turkey breast to a cutting board, tent loosely with aluminum foil, and let it rest for 15–20 minutes. Resting is crucial — it allows the juices to redistribute throughout the meat, keeping every slice moist and tender.
- 7
Make the Pan Gravy
While the turkey rests, pour the pan drippings through a fine-mesh strainer into a measuring cup. Skim off excess fat, reserving about 2 tablespoons of fat. In the roasting pan set over medium heat on the stovetop, whisk together the reserved fat and flour, cooking for 1–2 minutes to form a roux. Slowly pour in the strained drippings and remaining 1 cup of broth, whisking constantly. Simmer for 4–5 minutes until the gravy thickens to your desired consistency. Season with salt and pepper to taste.
- 8
Carve and Serve
Carve the turkey breast by slicing downward along the breastbone, then cutting across into even portions. Arrange on a serving platter, garnish with fresh rosemary and thyme sprigs, and serve alongside the warm pan gravy and your favorite Thanksgiving side dishes.
Chef's Tips
For extra-juicy turkey, dry-brine the breast uncovered in the refrigerator overnight — simply rub it with the salt (hold the butter) and let it sit unwrapped on a rack. The skin will dry out beautifully and the salt penetrates the meat for deep seasoning. A bone-in breast retains far more moisture than boneless, so don't skip the bone if you want the best result. Leftover turkey makes incredible sandwiches the next day!
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this herb-roasted turkey breast with classic pan gravy
How long does it take to make Herb-Roasted Turkey Breast with Classic Pan Gravy?
The listed total time is 1 hour 50 minutes. Prep time is 20 minutes and cooking time is 1 hour 30 minutes. Follow the instructions for any resting or chilling steps.
How many servings does this Herb-Roasted Turkey Breast with Classic Pan Gravy recipe make?
This recipe yields 8 servings.
What is the difficulty level of this Herb-Roasted Turkey Breast with Classic Pan Gravy recipe?
The listed difficulty level is medium.