Garlic-Herb Roasted Turkey Breast with Pan Gravy

Prep Time 20

Cook Time 1 30

Total Time 1 50

Course Main Course

Cuisine American

Servings 6

Roasting pan with rack Helps ensure even heat distribution and air circulation around the meat. If you don’t have a rack, place the turkey on a bed of thick-sliced onions or carrots.
Meat Thermometer Essential to avoid overcooking. An instant-read thermometer gives quick and accurate readings.
Mixing bowl For preparing the garlic-herb butter.
Small saucepan For making the pan gravy.
Aluminum foil Useful for tenting the turkey if it browns too quickly.
Sharp carving knife To slice the roast cleanly and neatly.

1 boneless turkey breast roast about 3 to 4 lbs; Butterball turkey breast roast works beautifully here
5 tablespoons unsalted butter softened
6 garlic cloves minced
2 teaspoons fresh thyme leaves chopped
2 teaspoons fresh rosemary chopped
1 teaspoon fresh sage chopped
1 teaspoon paprika
1 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
Zest of 1 lemon
Juice of ½ lemon
1 tablespoon olive oil

Start by patting the turkey breast dry with paper towels. This ensures the herb butter sticks and the skin crisps up beautifully. Place the turkey on a cutting board or directly on your roasting rack.

In a bowl, combine the softened butter, minced garlic, thyme, rosemary, sage, paprika, salt, pepper, lemon zest, and lemon juice. Mix until smooth and aromatic. This butter will be the flavor base of your roast.

Using clean hands or a spatula, gently loosen the skin from the turkey breast without tearing it. Rub about two-thirds of the herb butter under the skin, spreading it evenly across the meat. Spread the remaining butter on top of the skin and around the outside of the roast. Drizzle with olive oil to help crisp the skin and lock in moisture.

Preheat your oven to 350°F (175°C). Place the turkey in the roasting pan, skin side up, and roast uncovered for about 1 hour and 30 minutes, or until the internal temperature at the thickest part reaches 160°F (carryover cooking will bring it to the safe 165°F). Check around the 60-minute mark and tent with foil if the skin is getting too dark.

Once done, transfer the turkey breast to a cutting board and loosely tent it with foil. Rest for at least 15 minutes to allow juices to redistribute, keeping the meat moist and flavorful.

While the turkey is resting, make the pan gravy. In a small saucepan, melt the turkey drippings (or butter) over medium heat. Whisk in the flour and cook for about 1 minute to make a light roux. Slowly add the broth, whisking constantly to avoid lumps. Let it simmer for 5–7 minutes until thickened. Season with salt, pepper, and, if desired, a splash of wine or cream.

Slice the turkey breast into ½-inch thick slices and serve with a generous drizzle of pan gravy. This dish is just as good over mashed potatoes as it is with roasted vegetables.