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Herb Butter Roast Turkey Breast with Gravy is perfect for a smaller-scale Thanksgiving dinner or Christmas dinner. Cover a whole or half turkey breast with fresh herbs and butter, place it on a bed of vegetables in the bottom of the pan, and add chicken or turkey stock. The stock combines with the turkey juices to create a rich, flavorful gravy as the turkey roasts.

An overhead view of a herb roasted turkey breast on a sliver tray garnished with herbs and cranberries

Roasted turkey breast is the most popular part of the bird, making this recipe ideal for serving a smaller crowd without wasting the legs and thighs. It’s also great for larger gatherings where guests prefer white meat—rather than roasting two whole turkeys, you can make one full-size turkey and add turkey breast for extra white meat.

When it’s just my husband and me, this turkey breast is my go-to because it takes less time to prepare. Pair it with my Quick Cranberry Sauce, Mashed Potatoes, and Carrots (roasted in the same pan as the turkey), along with Cornbread Stuffing, for a quick and easy holiday meal. It’s even faster if you take a little help from the grocery store and buy some ready-made items.

Herb Butter

For a beautifully browned and juicy turkey breast, covering it in flavorful herb butter is key. I use a tasty combination of fresh rosemary, sage, and parsley. Simply mix them together with softened butter, salt, and pepper in a small bowl, and it’s ready to use. Add a little lemon zest if you want an extra layer of flavor!

Making Easy Gravy

I love a roast chicken dinner with gravy any day of the week. To make quick and easy pan gravy, I always add a bed of vegetables under the meat before roasting, along with chicken broth or stock (picture below). Why? Because the gravy practically makes itself—stock and pan drippings cook the vegetables at the same time. Once the turkey is done, simply pour the flavorful liquid with the pan juices into a saucepan, thicken, and season. Gravy done!

I use a specific selection of vegetables to make my chicken stock. I add carrots (to serve with the meal), celery, onion, garlic, and parsnips to create a symphony of flavors. Sometimes I add a sprig of fresh sage which adds flavor depth.

The gravy is made after the turkey comes out of the oven and resting before slicing. The vegetables and juices are separated (the veggies are kept warm in the oven) then the stock is added to a pan and thickened with flour or corn starch, for a gluten-free gravy.

A half turkey breast coated with herbs roasted on a bed of carrots, celery, onion, parsnip and garlic

Crispy Turkey Skin Tip 

I love crispy roast turkey or chicken skin. Instead of carving the meat with the skin on, I remove the skin, lay it flat on a baking sheet, and roast it a little longer to achieve extra crispiness. Let me tell you, this crispy skin is one of the best parts of the meal!

Turkey Breast Roasting Time

Because this is breast only, the cooking time is significantly shorter than a whole bird. The best way to test for doneness I simply use my instant-read thermometer method and insert into the thickest part of the breast. When the internal temperature reaches 165°F/74°C, it’s done. Allow to rest at room temperature on a cutting board. While the turkey rests, you can make the gravy.

A perfectly browned roasted turkey breast covered with herbs on a serving tray with herbs and cranberries with sweet potato casserole in the background

Boneless Turkey Breast

Use this recipe for boneless turkey breast as well.

Turkey Breast Roasting Times

As a baseline, I start with 20 minutes per pound. However, the turkey breast is only properly cooked when it reaches the correct internal temperature. Time alone isn’t reliable because an under or overheating oven can affect accuracy.

How Much Turkey Breast Per Person

As a rule of thumb, plan for 1 ½ pounds (680 grams) of turkey breast per person. This isn’t the amount of meat per person but rather the size of the breast to purchase. Typically, you’ll serve about ½ pound (226 grams) of meat per person, and you can add a little extra if you want leftovers (which we all know we do). This calculation works for half, whole turkey breasts, and boneless options.

Carving slices of a roast turkey breast with carrots in the background and a sweet potato casserole

Thanksgiving Turkey Leftovers

My most popular leftover turkey recipe is the easiest: Turkey, Stuffing, and Cranberry Sausage Rolls (pictured below). I wrap everything in puff pastry for a British-style twist!

A view of the inside of the sausage rolls showing the bright cranberry and the flaky layers of pastry

If you’ve made this Herb Butter Roast Turkey Breast with Gravy, please leave a review. If you have any questions or comments, please leave them below. I am always available by email to answer. Enjoy!

Yield: 2

Herb Butter Roast Turkey Breast with Gravy

A full roast turkey dinner with a turkey breast on a serving tray with carrots in a white bowl, sweet potato casserole and a small container of gravy

Fresh herbs are mixed into softened butter that is rubbed onto a turkey breast and roasted over a bed of vegetables.

Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes

Ingredients

  • For the herb butter:
  • 1/4 cups (55 grams) unsalted butter, softened * see note
  • 1 teaspoon fresh rosemary
  • 1 teaspoon fresh sage leaves, chopped
  • 1 teaspoon fresh parsley, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 bone-in turkey breast/crown
  • For the gravy:
  • 8 carrots, peeled and ends removed
  • 2 sticks celery
  • 2 parsnips, peeled and ends removed
  • 2 garlic cloves, peeled
  • 1 small yellow onion, peeled and cut into large pieces
  • 1 bay leaf
  • 1 1/2 cups (354 ml) low sodium chicken stock or broth, warm * see note
  • 1 tablespoon flour (or corn starch for gluten free)

Instructions

  1. Preheat oven to 400°F/200°C with the rack in the center of the oven.
  2. Dry the outside of your turkey breast.
  3. For the herb butter:
    To a bowl, add the softened butter, rosemary, sage, parsley, salt and pepper, mix well.
  4. For the turkey:
    Lift the skin of the turkey breast and spread some of the butter between the meat and the skin. Spread the rest of the butter all over the turkey. Wash your hands well after handling raw meat.
  5. To the bottom of your roasting dish, add the carrots, celery, parsnips, garlic, onion and bay leaf in an even layer, pour the warm chicken stock. Lay the turkey breast, skin-side up on top of the vegetables.
  6. Roast for 45 minutes, turn down the heat to 350°F/177°C, then continue to roast for a further 20-30 minutes. The duration of last part of roasting will depend on how hot your oven runs. Check the internal temperature with a meat thermometer and remove from the oven when the temperature at the thickest part of the meat is 162-165°F. It will continue to cook when resting.
  7. Take the turkey breast out of the pan and set on a cutting board, cover lightly with foil. Remove the vegetables and add to an oven-proof dish put them back in the oven (turned to very low) to keep warm.
  8. Strain the turkey drippings into a small saucepan and add more stock to make 1 cup (236 ml) if needed.
  9. Sprinkle flour or cornstarch into a small bowl and whisk in a little chicken stock until there are no lumps. Bring the turkey drippings to a simmer and slowly add the flour mix while whisking. Simmer until thickened, taste for salt.
  10. Slice the turkey and serve with the gravy and your favorite sides.

Nutrition Information

Yield

2

Serving Size

1
Amount Per Serving Calories 328Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 30mgSodium 1142mgCarbohydrates 51gFiber 11gSugar 18gProtein 18g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.

© Janette
Cuisine: American / Category: Thanksgiving