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Easy Herb Butter Roasted Turkey Breast with Pan Gravy

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A simple, budget-friendly recipe for a juicy herb butter roasted turkey breast with a rich pan gravy. Perfect for weeknight dinners or holiday feasts, this recipe delivers holiday-worthy flavor with minimal effort.

Ingredients

Scale
  • 1 bone-in, skin-on turkey breast (5–7 pounds)
  • 1/2 cup unsalted butter, softened
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon fresh sage, finely chopped
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 tablespoon olive oil
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups low-sodium chicken broth
  • 1/4 cup dry white wine (optional)
  • Salt and pepper to taste

Instructions

  1. Take the turkey out of the fridge 45 minutes before cooking.
  2. Preheat your oven to 425°F (220°C).
  3. Pat the turkey breast completely dry with paper towels.
  4. In a small bowl, combine the softened butter, chopped rosemary, thyme, sage, minced garlic, salt, and pepper. Mix until evenly distributed.
  5. Using your fingers, gently loosen the skin from the meat, creating a pocket without tearing the skin.
  6. Take about two-thirds of the herb butter and push it under the loosened skin. Spread evenly. Rub the remaining butter all over the outside of the skin.
  7. Drizzle with olive oil and rub gently.
  8. Place the turkey breast on a roasting rack in a roasting pan, skin side up. Pour about 1/2 cup of chicken broth into the bottom of the pan.
  9. Roast at 425°F (220°C) for 20 minutes.
  10. Reduce the oven temperature to 350°F (175°C) and continue roasting until the internal temperature reaches 155°F (68°C), about 45 minutes to 1 hour more.
  11. Remove from the oven, transfer to a cutting board, tent loosely with foil, and let rest for at least 15 minutes.
  12. While the turkey rests, make the pan gravy: Place the roasting pan over two burners on medium heat. Add white wine (if using) and scrape up browned bits. Let wine reduce by half, about 2 minutes. Sprinkle flour over pan juices and whisk constantly for 1 minute. Slowly pour in chicken broth while whisking. Bring to a simmer and cook for 3-4 minutes until thickened. Season with salt and pepper.
  13. After resting, slice the turkey breast against the grain and serve with pan gravy.

Notes

Don’t skip the resting period; it allows juices to redistribute. Use a thermometer for accuracy. Pat the skin dry for crispiness. Make extra gravy as it freezes well.

Nutrition

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

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