Description

This Butter and Herb Turkey Breast Roast features a succulent boneless turkey breast roasted with aromatic fresh herbs, garlic, smoked paprika, and butter. Roasted on a bed of sweet onions and lemon slices, it delivers tender, flavorful meat complemented by an easy homemade pan gravy made from the drippings, butter, stock, and flour. Perfect for a cozy dinner serving 4 to 6 people.

Ingredients

Scale

Turkey and Herb Roast

3 pound fresh boneless turkey breast
1/2 sweet onion, sliced
1 lemon, sliced
1 handful fresh poultry blend herbs (thyme, rosemary, sage)
1/4 cup unsalted butter, softened
Kosher salt and pepper, to taste
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 teaspoon dried thyme
1/4 cup turkey or chicken stock

Pan Gravy

1 tablespoon unsalted butter
3 cups turkey or chicken stock
1/4 cup all-purpose flour
Kosher salt and pepper, to taste

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Instructions

Preheat and Prepare Pan: Preheat your oven to 450°F. In the center of a cast iron skillet or ceramic pan, create a bed using the sliced onion, lemon, and fresh herbs. This bed will hold the turkey breast during roasting, infusing it with flavor.
Season the Turkey: Pat the turkey breast completely dry with paper towels. Place it atop the onion and herb layer. Rub the turkey all over with the softened unsalted butter, then season generously with kosher salt and pepper. Mix garlic powder, smoked paprika, and dried thyme, then sprinkle evenly over the turkey. Pour 1/4 cup of the stock into the pan around the turkey.
Roast the Turkey: Place the pan in the oven and roast at 450°F for 20 minutes to achieve a nicely browned exterior. Then reduce the oven temperature to 350°F and continue roasting for 30 to 40 more minutes. Use a meat thermometer to ensure the internal temperature reaches 165°F for doneness.
Rest the Turkey: Remove the turkey breast from the oven and transfer it carefully to a cutting board. Tent loosely with foil and let it rest while you prepare the gravy. Resting helps juices redistribute, ensuring moist, tender meat.
Prepare Pan for Gravy: Using a slotted spoon, remove large bits such as cooked onions, lemons, herbs, and excess fat from the roasting pan. Place the pan over medium-low heat and stir in 1 tablespoon of unsalted butter until melted.
Make the Gravy: In a shaker cup or jar with a lid, combine the 1/4 cup flour and 3 cups stock. Shake vigorously for about 30 seconds until well blended with no lumps. Slowly pour this mixture into the pan drippings while whisking constantly. Continue cooking and whisking for 5 to 10 minutes until the gravy thickens smoothly. Season with kosher salt and pepper to taste.
Serve: Slice the rested turkey breast and serve with the warm pan gravy. The gravy can be reheated gently on the stovetop with a splash of stock to loosen if needed.

Notes

Leave any casing or twine on the turkey breast during roasting to keep its shape, and remove before slicing.
The pan gravy reheats very well; warm it gently on the stovetop with a little extra stock to restore consistency.
Cooking times may vary depending on your oven; always check for an internal temperature of 165°F for safe turkey doneness.
Use fresh herbs for the best flavor impact, but dried herbs can be substituted if necessary.

Nutrition

Serving Size: 1/6 of recipe (approx. 170g turkey with gravy)
Calories: 320
Sugar: 1 g
Sodium: 380 mg
Fat: 18 g
Saturated Fat: 9 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 8 g
Fiber: 1 g
Protein: 32 g
Cholesterol: 95 mg