Roasted Turkey Breast with Gravy

This Roasted Turkey Breast with Gravy is a tender, juicy holiday-style main dish made with garlic herb butter and a rich homemade gravy. Perfect for Thanksgiving, Christmas, or family dinners, this easy turkey recipe cooks evenly, delivers crisp golden skin, and stays moist thanks to a flavorful butter rub. Serve it with mashed potatoes, stuffing, or seasonal vegetables for a classic meal that fits both small and large gatherings. Great for meal prep, hosting, and festive menus.

Ingredients

Turkey Breast:

• 4 to 6 lb bone-in, skin-on turkey breast (half or whole; see Notes)
• 1 large onion, cut into large chunks
• 2 celery ribs, cut into several pieces
• 1 large carrot, scrubbed and chopped into 2-inch pieces
• 1 cup dry white wine (such as Pinot Gris or Sauvignon Blanc) or low-sodium chicken broth

Butter Herb Rub:

• ⅓ cup softened butter
• 2 tablespoons olive oil
• 2 teaspoons garlic powder
• 1 teaspoon dried rubbed sage
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper

Turkey Gravy:

• 3 tablespoons reserved turkey drippings
• 2 tablespoons butter
• 4 tablespoons all-purpose flour
• 2½ cups chicken or turkey broth, divided
• Kitchen Bouquet browning sauce (optional, as needed)
• Salt and pepper, to taste

Instructions

Roast the Turkey Breast

1. Preheat the oven to 450°F (230°C). Mix all the Butter Herb Rub ingredients in a small bowl and set aside.
2. Place the turkey breast on a cutting board. Gently loosen the skin with your fingers, taking care not to tear it. Spread about half of the butter mixture under the skin, then pull the skin back into place. Secure with wooden toothpicks if desired.
3. Spread the remaining butter mixture over the top of the skin.
4. Arrange the onion, celery, and carrot in the center of a small roasting pan. Place the turkey breast, skin side up, on top of the vegetables.
5. Pour the wine or broth around the turkey. Place the roasting pan in the oven and immediately reduce the temperature to 325°F (165°C).
6. Roast for 1½ to 2 hours, basting occasionally once the skin browns and drippings accumulate.
7. Begin checking the internal temperature at the 1½-hour mark. Remove from the oven when the thickest part of the breast reaches 165°F (74°C).
8. Loosely tent the turkey with foil and let it rest for 15–20 minutes before slicing.

Make the Turkey Gravy

1. If using a stove-safe roasting pan, keep it over medium heat. If not, transfer the drippings to a medium saucepan.
2. Reserve about 3 tablespoons of drippings and discard excess fat or any large bits. Add the butter and melt.
3. Sprinkle in the flour and whisk to form a roux. Cook for 3–4 minutes, whisking until lightly browned.
4. Pour in 2 cups of broth, whisking to scrape up any browned bits. Continue cooking until the gravy thickens, then add more broth as needed to reach your desired consistency.
5. For deeper color, whisk in a small amount of Kitchen Bouquet—use sparingly.
6. Taste and season with salt and freshly ground black pepper, if needed.

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Why You’ll Love This Recipe

This roasted turkey breast is flavorful, tender, and perfect for holiday dinners or smaller gatherings. The herb butter creates crispy golden skin while keeping the meat moist. Paired with a homemade gravy made from the drippings, this recipe delivers a classic comfort dish with minimal effort and guaranteed success.

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Tips

• Use a meat thermometer to avoid overcooking.
• Loosening the skin allows the butter mixture to infuse the meat with flavor.
• Let the turkey rest to keep the juices inside.
• If the skin browns too quickly, tent the turkey loosely with foil.
• Choose a roasting pan just large enough to fit the turkey to prevent the drippings from burning.

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Variations and Substitutions

• Broth: Swap white wine for all broth if preferred.
• Herbs: Use rosemary, marjoram, or poultry seasoning in place of sage and thyme.
• Butter: Replace part of the butter with mayonnaise for an extra smooth crust.
• Veggies: Add whole garlic cloves, extra carrots, or baby potatoes to roast along with the turkey.

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FAQs

Can I use boneless turkey breast?
Yes, but it may cook faster. Check temperature earlier.

Can I prepare this ahead?
You can assemble the turkey with the herb butter up to 24 hours in advance. Cover and refrigerate.

Why start at 450°F?
The high temperature helps the skin begin to crisp before lowering the heat for even cooking.

How do I store leftovers?
Refrigerate for up to 4 days or freeze for up to 3 months. Store gravy separately.

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Serving

Serve the roasted turkey breast with mashed potatoes, stuffing, roasted vegetables, dinner rolls, or your favorite holiday sides. The homemade gravy is perfect drizzled over the turkey and sides.

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Suggestions

• Add fresh herbs like parsley or thyme over the sliced turkey before serving.
• Use leftover turkey for sandwiches, salads, or soups.
• Make extra gravy—it’s always appreciated at the table.
• Pair with cranberry sauce for a holiday touch.