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Cozy Herb Butter Roasted Turkey Breast with Pan Gravy

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A simple and delicious herb butter roasted turkey breast with pan gravy, perfect for small gatherings or cozy dinners. This recipe delivers moist, flavorful meat with a golden crust and a rich, savory gravy.

Ingredients

Scale
  • 4 tablespoons unsalted butter, softened
  • 3 cloves fresh garlic, minced
  • 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
  • 1 teaspoon salt (kosher preferred)
  • 1/2 teaspoon black pepper, freshly ground
  • Zest of 1 lemon
  • 1 bone-in turkey breast (3 to 4 pounds / 1.4 to 1.8 kg), skin intact
  • 1 tablespoon olive oil
  • 1 teaspoon salt (for seasoning turkey)
  • 1/2 teaspoon black pepper (for seasoning turkey)
  • 1 medium yellow onion, quartered
  • 2 medium carrots, roughly chopped
  • 2 stalks celery, roughly chopped
  • 1 cup (240 ml) low-sodium chicken broth
  • Pan drippings from roasted turkey
  • 2 tablespoons all-purpose flour
  • 1 to 1.5 cups (240 to 360 ml) low-sodium chicken broth (for gravy)
  • Salt and pepper to taste
  • Fresh herbs for garnish (optional)

Instructions

  1. Take the turkey out of the refrigerator 30 minutes before cooking. Preheat oven to 350°F (175°C) with rack in lower third.
  2. Make the herb butter: In a small bowl, combine softened butter, minced garlic, chopped rosemary, thyme, sage, 1 teaspoon salt, 1/2 teaspoon pepper, and lemon zest. Mash with a fork until well combined.
  3. Pat the turkey breast completely dry with paper towels.
  4. Loosen the skin: Gently work your fingers between the skin and meat to create a pocket, being careful not to tear the skin.
  5. Spread half the herb butter under the skin, pushing it evenly across the breast meat.
  6. Spread remaining herb butter all over the outside of the turkey. Drizzle with olive oil and season generously with salt and pepper.
  7. Place quartered onion, chopped carrots, and celery in the bottom of a roasting pan. Pour in 1 cup chicken broth. Place a wire rack on top of the vegetables.
  8. Place turkey breast on the rack, breast-side up. Tuck wing tips under if attached.
  9. Roast for 1 hour 15 minutes to 1 hour 45 minutes, depending on size. Start checking temperature at 1 hour.
  10. Check internal temperature: Insert instant-read thermometer into thickest part of breast, avoiding bone. Target 160°F (71°C); it will rise to 165°F (74°C) while resting.
  11. Let turkey rest for 15 to 20 minutes on a cutting board, tented loosely with aluminum foil.
  12. While turkey rests, make gravy: Remove rack from pan. Strain pan drippings through a fine-mesh strainer into a measuring cup, pressing on vegetables. Let sit, then skim off excess fat, leaving about 2 tablespoons.
  13. Place roasting pan on stovetop over medium heat. Add 2 tablespoons reserved fat. Sprinkle in flour and whisk constantly for 1 to 2 minutes until golden brown and nutty.
  14. Slowly whisk in reserved pan drippings and additional chicken broth (start with 1 cup total liquid). Continue whisking until gravy thickens, about 3 to 4 minutes. Season with salt and pepper.
  15. Slice turkey against the grain into thick slices. Arrange on a platter and drizzle with some gravy. Serve remaining gravy on the side.

Notes

Don’t skip resting time; it allows juices to redistribute. Use room temperature butter for herb butter. Pat skin dry twice for crispy skin. Use a thermometer, not a timer. Make extra herb butter for later use. Don’t overcrowd the roasting pan. Rub dried herbs between palms to release oils.

Nutrition

Keywords: herb butter roasted turkey breast, pan gravy, small turkey, easy turkey recipe, cozy dinner, Thanksgiving for two

Find it online: https://dinadishes.com/cozy-herb-butter-roasted-turkey-breast-with-pan-gravy/