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Perfect Herb Butter Roasted Turkey Breast & Easy Gravy

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This herb butter roasted turkey breast delivers impossibly juicy meat with crispy, golden skin, paired with a rich, silky gravy made from pan drippings. It’s a foolproof recipe perfect for holidays or any special meal.

Ingredients

Scale
  • 1 bone-in, skin-on turkey breast (5–7 pounds)
  • 1/2 cup unsalted butter, softened
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon fresh sage, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1 medium onion, quartered
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 1 cup low-sodium chicken broth
  • Pan drippings from the roasted turkey
  • 2 tablespoons unsalted butter (for gravy)
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups low-sodium chicken broth (for gravy)
  • Salt and pepper to taste

Instructions

  1. Take the turkey breast out of the fridge 45 minutes before roasting to bring it to room temperature.
  2. Preheat your oven to 400°F (200°C) with the rack in the lower third.
  3. Make the herb butter: In a small bowl, combine softened butter, minced garlic, chopped rosemary, thyme, sage, salt, pepper, and paprika. Mix until evenly distributed.
  4. Pat the turkey breast completely dry with paper towels.
  5. Gently slide your fingers under the skin to create a pocket between the skin and the meat, being careful not to tear the skin.
  6. Spread about two-thirds of the herb butter under the skin directly onto the meat, then spread the remaining butter all over the outside of the skin.
  7. Place the quartered onion, chopped carrots, and celery in the bottom of a roasting pan. Pour in 1 cup of chicken broth. Place the turkey breast on a rack (or directly on the vegetables).
  8. Roast at 400°F for 15 minutes, then reduce the oven temperature to 350°F (175°C). Continue roasting for about 1 hour to 1 hour 15 minutes more.
  9. Start checking the internal temperature at the 1-hour mark. Insert an instant-read thermometer into the thickest part of the breast without touching the bone. Aim for 155°F (68°C).
  10. Baste the turkey with pan juices about 30 minutes into roasting.
  11. If the skin is browning too quickly, loosely tent the breast with aluminum foil around the 45-minute mark.
  12. Once the internal temperature reaches 155°F, remove the turkey from the oven. Transfer to a cutting board, tent with foil, and let rest for at least 20 minutes.
  13. While the turkey rests, strain the pan drippings through a fine-mesh sieve into a fat separator or glass measuring cup. Discard solids. Let drippings sit so fat rises to the top, then spoon off fat, reserving about 2 tablespoons.
  14. In a medium saucepan over medium heat, melt 2 tablespoons of butter. Whisk in 2 tablespoons of flour and cook for 1-2 minutes until light golden brown.
  15. Slowly whisk in the defatted pan drippings and 1 1/2 cups of chicken broth. Bring to a simmer, whisking constantly, and cook for 3-4 minutes until thickened.
  16. Taste the gravy and add salt and pepper as needed.
  17. After resting, slice the turkey breast against the grain into even slices. Arrange on a platter and serve with warm gravy.

Notes

For best results, let the turkey come to room temperature before roasting. Pat the skin dry for crispy skin. Use a thermometer to avoid overcooking. Let the turkey rest before carving to retain juices. The gravy can be made while the turkey rests.

Nutrition

Keywords: herb butter roasted turkey breast, easy gravy, Thanksgiving turkey, roasted turkey breast, holiday turkey

Find it online: https://lyrafeast.com/perfect-herb-butter-roasted-turkey-breast-and-easy-gravy/