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Easy Herb Butter Roasted Turkey Breast With Perfect Pan Gravy

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A simple, foolproof method for roasting a turkey breast at high heat with herb butter, resulting in crispy skin and juicy meat, plus a rich pan gravy. Perfect for weeknight dinners or small holiday gatherings.

Ingredients

Scale
  • 1 bone-in, skin-on turkey breast (5–7 pounds / 2.3–3.2 kg)
  • 4 tablespoons unsalted butter, softened
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon fresh sage, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 tablespoon olive oil
  • 2 tablespoons pan drippings (or butter, if drippings are scarce)
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth, low-sodium
  • 1/2 cup dry white wine (optional)
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 425°F (220°C). Position the rack in the lower third of the oven.
  2. Pat the turkey breast completely dry with paper towels.
  3. In a small bowl, combine the softened butter, chopped rosemary, thyme, sage, minced garlic, salt, and pepper. Mash together with a fork until evenly distributed.
  4. Using your fingers, gently separate the skin from the meat, starting at the top edge and working your way down. Be careful not to tear the skin.
  5. Take about three-quarters of the herb butter and spread it directly onto the meat under the skin. Spread the remaining butter all over the outside of the skin. Drizzle with olive oil and rub it in.
  6. Place the turkey breast-side up on a roasting rack in a roasting pan. Pour 1/2 cup of chicken broth into the bottom of the pan.
  7. Roast for 15 minutes at 425°F.
  8. Reduce the oven temperature to 375°F (190°C) without opening the door. Continue roasting for about 45-60 minutes, depending on the size of your turkey breast.
  9. Check the internal temperature with an instant-read thermometer inserted into the thickest part of the breast, avoiding the bone. Aim for 155°F (68°C).
  10. Once the turkey hits 155°F, remove it from the oven. Transfer to a cutting board and tent loosely with foil. Let it rest for 15-20 minutes.
  11. While the turkey rests, make the pan gravy: Place the roasting pan over two burners on the stovetop over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly. Slowly pour in the broth and wine (if using), whisking continuously. Simmer for 3-5 minutes until thickened. Season with salt and pepper to taste.
  12. Strain the gravy through a fine-mesh strainer into a serving boat (optional but recommended).
  13. Slice the turkey against the grain into thick pieces. Drizzle with gravy and serve immediately.

Notes

Don’t skip the resting step; it allows juices to redistribute. Pull the turkey at 155°F due to carryover cooking. If skin browns too quickly, tent with foil. For extra-crispy skin, let the turkey sit uncovered in the refrigerator for a few hours before roasting.

Nutrition

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

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