Butter and Herb Turkey Breast Roast with Easy Pan Gravy Recipe

If you’re looking for a roast that’s absolutely bursting with flavor but still feels wonderfully simple, then you’re going to love this Butter and Herb Turkey Breast Roast with Easy Pan Gravy Recipe. I’ve made this a dozen times and every single time, it turns out juicy, tender, and the pan gravy? It’s so rich and velvety, you’ll wonder why you ever made gravy any other way. Stick around — I’m going to share all my tips so you nail this feast like a pro!

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Ingredients You’ll Need

Every ingredient here works together to create a fragrant, savory roast that’s anything but boring. The poultry herb blend, butter, and aromatics like lemon and onion make the turkey sing. Plus, a little smoked paprika adds a subtle smoky touch that I just adore. When shopping, fresh herbs and a good-quality turkey breast really make a difference, so look for those if you can.

• Fresh boneless turkey breast: Opt for a fresh piece rather than frozen if you can — it roasts more evenly and stays juicier.
• Sweet onion: Adding some sliced onion underneath infuses the roast with mild sweetness and helps keep it moist.
• Lemon: Lemon slices bring a bright, fresh note that balances the richness of butter.
• Fresh poultry blend herbs (thyme, rosemary, sage): These herbs are classics for turkey and elevate the flavor significantly.
• Unsalted butter: Softened butter is essential for rubbing all over the turkey to lock in moisture and add richness.
• Kosher salt and pepper: Basic but essential seasoning to highlight the natural flavor of the turkey.
• Garlic, smoked paprika, dried thyme: This spice trio adds an earthy aroma and slight smoky warmth — my secret trick!
• Turkey or chicken stock: For adding moisture and making the pan gravy extra flavorful.
• All-purpose flour: The thickening agent for our easy pan gravy.

Variations

I love to tweak this Butter and Herb Turkey Breast Roast with Easy Pan Gravy Recipe depending on the season or what I have on hand. Feel free to personalize it, whether you’re craving something a little spicier or want to add a different herb blend. It’s your moment to experiment and tailor the flavors to what brings you joy!

• Herb Variation: Sometimes I swap out sage for tarragon or add a bit of parsley for a fresh pop — it changes things up beautifully without being overpowering.
• Spicy Kick: Adding a pinch of cayenne pepper to the seasoning mix can give a subtle warmth that my family loves.
• Vegetarian Twist: I’ve made a similar pan gravy using mushroom stock and sautéed mushrooms instead of turkey drippings for a hearty vegetarian option.
• Make it Citrus-Brighter: Adding orange slices along with lemon can bring a wonderfully vibrant aroma.

How to Make Butter and Herb Turkey Breast Roast with Easy Pan Gravy Recipe

Step 1: Prep Your Roasting Bed

Preheat your oven to 450°F. Grab your cast iron skillet or ceramic roasting pan and lay down a cozy nest of sliced sweet onion, lemon slices, and your fresh poultry herbs right in the center. This bed will infuse the turkey with so much aroma and keep it from sticking — I discovered this trick years ago, and it truly makes a big difference in flavor and ease.

Step 2: Butter and Season the Turkey

Pat the turkey breast completely dry with paper towels — you’ll get a better roast this way. Place it right on top of your aromatic bed, then rub all over with softened unsalted butter. It’s like a flavor hug for your turkey! Sprinkle kosher salt and pepper all over, then mix garlic, smoked paprika, and dried thyme and sprinkle that on too. I always double-check the turkey for even coverage — don’t be shy with the seasoning!

Step 3: Roast and Rest

Add about ¼ cup of stock to the pan to keep things moist, then pop the skillet in the oven. Roast at 450°F for 20 minutes to get a lovely golden crust, then reduce the heat to 350°F and continue roasting for 30-40 minutes more. Using a meat thermometer is key here — when the turkey hits an internal temperature of 165°F, it’s perfectly cooked. After roasting, let it rest on a cutting board; this helps the juices redistribute, so it stays tender when sliced.

Step 4: Make the Easy Pan Gravy

While the turkey rests, scoop out the onion, lemon, and herbs from the pan using a slotted spoon — this removes excess bits and fat. Place your roasting pan over medium-low heat and stir in a tablespoon of butter. In a separate container with a lid, mix the flour with 3 cups of stock and shake vigorously until smooth. Slowly whisk this mixture into the pan drippings, stirring constantly, so you get a lump-free, silky gravy. After about 5-10 minutes, it should thicken nicely. Taste and season with salt and pepper as needed. This step seals the deal — the flavors are intense and comforting.

Step 5: Serve and Enjoy!

Slice the turkey breast against the grain, arrange on a platter, and drizzle that luscious pan gravy over it or serve on the side. I love when the whole family digs in and the plates come back clean — the sign of a great meal!

How to Serve Butter and Herb Turkey Breast Roast with Easy Pan Gravy Recipe

Garnishes

I usually garnish with a few fresh sprigs of thyme or rosemary to mirror what’s inside the roast — it looks so pretty and adds that extra herbal aroma when you bring it to the table.

Side Dishes

My go-to sides are creamy mashed potatoes (because obviously), honey-glazed carrots, and a crisp, fresh green salad. Sometimes I roast some Brussels sprouts alongside the turkey — they soak up those pan juices beautifully.

Creative Ways to Present

For special occasions, I love serving the turkey breast on a large wooden board surrounded by roasted vegetables and lemon wedges. It turns dinner into a feast everyone can admire before diving in. Plus, it’s perfect for family-style meals where everyone helps themselves.

Make Ahead and Storage

Storing Leftovers

I always store leftover turkey sliced and in an airtight container in the fridge, separated from the gravy if possible. This keeps everything fresh and prevents the meat from getting soggy. It usually lasts me 3-4 days.

Freezing

This turkey breast freezes wonderfully. I recommend freezing the sliced meat and gravy separately in freezer-safe containers or bags, so you can thaw and reheat them as needed without any texture loss. Just remember to cool everything completely before freezing.

Reheating

To reheat, gently warm the turkey slices covered in a low oven or microwave on low power to keep them juicy. For the gravy, I slowly heat it on the stove, whisking in a splash of stock to loosen it back up — it revives beautifully this way.

FAQs

Final Thoughts

This Butter and Herb Turkey Breast Roast with Easy Pan Gravy Recipe is one of those dishes that became a staple in my kitchen almost overnight. I used to shy away from turkey because it could easily dry out, but this method changed everything. The combination of butter, fresh herbs, and that easy pan gravy makes every bite special — juicy, flavorful, and downright comforting. I’m excited for you to try it and see how it elevates your weeknight dinners or holiday spreads. Trust me, once you make this, you’ll keep coming back for more!

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