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Quick Herb Butter Roasted Turkey Breast with Easy Gravy

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A quick and easy roasted turkey breast recipe with herb butter and pan gravy, perfect for a weeknight dinner that feels special without the fuss. Ready in about an hour with simple ingredients.

Ingredients

Scale
  • 4 tablespoons unsalted butter, softened
  • 2 cloves fresh garlic, minced
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 (2.5 to 3 pound) bone-in, skin-on turkey breast
  • 1 tablespoon olive oil
  • Salt and pepper for seasoning the outside
  • 2 tablespoons all-purpose flour
  • 1 cup chicken or turkey broth, low-sodium
  • Optional: a splash of white wine or a squeeze of lemon juice

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the middle of the oven. While it’s heating, take your turkey breast out of the fridge and let it sit on the counter for about 15 minutes.
  2. Make the herb butter: In a small bowl, combine the softened butter, minced garlic, dried sage, dried thyme, dried rosemary, salt, and pepper. Mash it all together with a fork until evenly mixed.
  3. Prep the turkey: Pat the turkey breast dry with paper towels. Place the turkey breast skin-side up in your roasting pan or skillet.
  4. Apply the herb butter: Using your fingers, gently loosen the skin from the meat. Take about half of the herb butter and spread it directly onto the meat under the skin. Then, spread the remaining butter all over the top of the skin. Drizzle the olive oil over the top and sprinkle with a pinch of salt and pepper.
  5. Roast the turkey: Place the pan in the preheated oven. Roast for 35-45 minutes, or until the internal temperature in the thickest part of the breast reaches 160°F (71°C). The skin should be golden brown and crispy.
  6. Rest the turkey: Remove the pan from the oven and transfer the turkey breast to a cutting board. Loosely tent it with aluminum foil. Let it rest for 10-15 minutes. The internal temperature will continue to rise to 165°F (74°C) during this time.
  7. Make the pan gravy: While the turkey rests, place the roasting pan on the stovetop over medium heat. Sprinkle the flour over the drippings and whisk constantly for 1-2 minutes, until the mixture is bubbly and golden. Slowly pour in the broth while whisking continuously to prevent lumps. Let the gravy simmer for 2-3 minutes, until it thickens. Taste and add salt and pepper as needed. If using wine or lemon juice, add it now.
  8. Carve and serve: Slice the turkey breast against the grain into thick pieces. Spoon the gravy over the top or serve it on the side.

Notes

Don’t skip the resting step—it keeps the meat juicy. Check the temperature early as ovens vary. If the skin is browning too fast, tent with foil. For gluten-free gravy, use cornstarch instead of flour. Leftover turkey keeps in the refrigerator for up to 4 days.

Nutrition

Keywords: turkey breast, herb butter, roasted turkey, easy gravy, weeknight dinner, quick turkey recipe

Find it online: https://cookluma.com/quick-herb-butter-roasted-turkey-breast-with-easy-gravy/