If you’ve been hunting for a simple yet totally delicious way to enjoy turkey without the fuss of an entire bird, this Roasted Turkey Breast with Herb Butter and Homemade Gravy Recipe is your new best friend. Trust me, it’s one of those recipes that brings out so much flavor and comfort — plus, the homemade gravy? Game changer. Stick around, I’ll walk you through everything to help you nail this at home every single time.
Why You’ll Love This Recipe
- Juicy, Flavor-Packed Turkey: The herb butter seeps under the skin, keeping the meat tender and super flavorful.
- Perfect for Smaller Gatherings: This turkey breast serves 4 to 6, so no need to wrestle with a big bird.
- Rich Homemade Gravy: Using the pan drippings means your gravy is bursting with turkey goodness, far better than store-bought.
- Easy to Make: With straightforward ingredients and simple steps, you won’t feel overwhelmed in the kitchen.
Ingredients You’ll Need
I’ve found that using fresh, quality ingredients really makes a difference with this Roasted Turkey Breast with Herb Butter and Homemade Gravy Recipe. Each one works together to build layers of flavor and moisture — plus, you can find everything pretty easily at your local grocery store.
- Bone-in turkey breast: Bone-in keeps the meat juicy and helps it cook evenly.
- Unsalted butter: Using unsalted allows you to control the saltiness better.
- Brown sugar: Adds a subtle sweetness that caramelizes beautifully under the skin.
- Salt: Essential for flavor enhancement, don’t skip it!
- Black pepper: Adds that gentle heat and complexity.
- Smoked paprika: Brings a smoky depth that’s so cozy and comforting.
- Dried oregano: Herbaceous touch that balances the sweetness and spice.
- Garlic cloves: Fresh garlic makes all the difference – adds a punch of aroma.
- Fresh herbs: For garnish and a hint of freshness at the end.
- Chicken or turkey stock: For making gravy, adds rich flavor and body.
- All-purpose flour: Thickens your homemade gravy perfectly.
Variations
I love making this Roasted Turkey Breast with Herb Butter and Homemade Gravy Recipe my own depending on the season or what’s in my pantry. Feel free to play with flavors or swap things out for your dietary needs. It’s so adaptable!
- Add fresh herbs in the butter: One of my favorite tweaks is mixing fresh rosemary, thyme, and sage into the butter for an extra fragrant punch.
- Spicy kick: Try adding a pinch of cayenne or red pepper flakes if you want a little heat to contrast the richness.
- Make it dairy-free: Use olive oil or a plant-based butter alternative, and check that your stock is also dairy-free.
- Different gravy thickener: If you want a gluten-free gravy, substitute the all-purpose flour with cornstarch or arrowroot powder.
How to Make Roasted Turkey Breast with Herb Butter and Homemade Gravy Recipe
Step 1: Prep Your Turkey and Herb Butter Mix
The first step is to let your turkey breast come to room temperature — about 30 minutes works well. This little trick gives you more even cooking, so no dry edges! Meanwhile, mix your softened butter with brown sugar, salt, black pepper, smoked paprika, dried oregano, and minced garlic. I always make sure it’s a smooth paste here; that way it spreads like a dream under the skin.
Step 2: Butter It Up & Get Ready to Roast
Gently lift the skin of the turkey breast—take your time so you don’t tear it—and rub a generous amount of the herb butter under as well as all over the top. This is where the magic begins, as that butter slowly melts and bastes the meat while roasting. Place the turkey on a wire rack set inside a roasting pan or baking sheet; this lets air circulate and ensures crispy skin.
Step 3: Roast and Rest
Pop your turkey into a preheated 350°F oven. It’ll roast for about 90 minutes, but the key here is the internal temperature — you want it hitting 165°F to be perfectly cooked through. Halfway, I like to carefully rotate the pan for even browning. Once done, let it rest uncovered for 30 minutes before slicing. This rest period locks in the juices, so don’t skip it!
Step 4: Make the Ultimate Homemade Gravy
While the turkey is resting (see? Time well-used!), grab the pan drippings and strain them through a fine mesh sieve—no one wants odd chunks in their silky gravy. Heat the drippings over medium heat. Then, in a shaker or bowl, whisk together your stock and flour to create a smooth slurry, making sure there are no lumps. Pour it into the pan slowly, whisking constantly. Patience here pays off! Keep stirring and scraping the bottom, and you’ll get a thick, glossy gravy in 10 to 20 minutes.
Pro tip: Always taste your gravy before serving. A little extra salt and pepper can elevate it from good to unforgettable. I’ve been surprised at how much salt it sometimes needs, even if you salted the turkey well.
Pro Tips for Making Roasted Turkey Breast with Herb Butter and Homemade Gravy Recipe
- Softened Butter Is Key: Don’t rush the butter softening step; it blends better with the spices and spreads under the skin without tearing.
- Use a Meat Thermometer: I always rely on a probe to avoid overcooking — turkey breast can dry out fast without it!
- Constantly Whisk Gravy: I learned the hard way that ignoring the gravy is the fastest way to lumpy mess — keep stirring and scraping for that smooth finish.
- Rest Turkey Before Slicing: Resting locks in juices and makes slicing easier without falling apart.
How to Serve Roasted Turkey Breast with Herb Butter and Homemade Gravy Recipe
Garnishes
I love garnishing the sliced turkey with fresh parsley and a few sprigs of rosemary — it gives a fresh pop of color and aroma that brightens the rich, buttery flavors. If you have some lemon zest, just a little sprinkle adds an unexpected zing that I can’t get enough of.
Side Dishes
My family goes crazy for classic creamy mashed potatoes alongside this roasted turkey breast — they’re perfect for soaking up that luscious homemade gravy. I also like to add roasted root vegetables like carrots and parsnips for a sweet, earthy contrast, plus a simple green bean almondine for texture and color.
Creative Ways to Present
For a special occasion, I like to lay the turkey slices on a large wooden board, surrounded by fresh herbs and whole roasted garlic bulbs. It makes an inviting centerpiece that sparks conversation and gives a rustic, homey vibe. Adding a small bowl of gravy right on the board encourages everyone to drizzle generously.
Make Ahead and Storage
Storing Leftovers
Whenever I have leftovers from this Roasted Turkey Breast with Herb Butter and Homemade Gravy Recipe, I slice the turkey and store it in an airtight container with a little bit of gravy poured over the top to keep it moist. It lasts beautifully in the fridge for up to 4 days, perfect for easy lunches or quick dinners.
Freezing
I’ve frozen both the turkey slices and the gravy separately with great success. Just wrap the turkey tightly in foil and place in a freezer-safe bag. The gravy goes into a freezer-safe jar. Both freeze well for up to 3 months and thaw quickly in the fridge before reheating.
Reheating
To reheat, I gently warm the turkey slices in a low oven or microwave covered with a damp paper towel to keep the moisture. For the gravy, I reheat it on the stovetop over low heat, adding a splash of stock or water as needed to bring it back to that creamy consistency.
FAQs
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Can I use a skinless turkey breast for this recipe?
You can, but I really recommend keeping the skin on if possible. The skin helps lock in moisture and provides that lovely crispy texture once roasted. If you can’t find skin-on, consider covering the breast with foil during roasting to help retain moisture.
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What if I don’t have smoked paprika?
No worries! You can use regular paprika for color and mild flavor, or substitute with a tiny pinch of cumin for some smokiness. It won’t be exactly the same, but your herb butter will still be delicious.
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How do I know when the turkey breast is fully cooked?
The best way is to use a meat thermometer. Insert it into the thickest part of the breast—the target is 165°F. If you don’t have a thermometer, check that the juices run clear and there’s no pink near the bone, but thermometers take the guesswork out of it.
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Can I make the gravy without the homemade drippings?
Definitely! If you don’t have drippings, just use chicken or turkey stock and a bit of butter or oil to mimic those rich flavors. You won’t get quite the same depth, but it’ll still taste great.
Final Thoughts
This Roasted Turkey Breast with Herb Butter and Homemade Gravy Recipe has become such a comfort food staple for me. It’s straightforward, but feels special enough for holidays or Sunday dinners. I love how the flavors develop, and the gravy makes everything feel cozy and indulgent. I hope you enjoy making and sharing this as much as I do — it’s one of those dishes that just brings people together around the table.
Print
Roasted Turkey Breast with Herb Butter and Homemade Gravy Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours 20 minutes
- Yield: 4 to 6 people
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Roasted Turkey Breast recipe delivers a juicy, flavorful centerpiece perfect for a family meal or holiday feast. The turkey is rubbed with a savory butter mixture infused with brown sugar, smoked paprika, oregano, and garlic, then slow-roasted to a perfect internal temperature. The recipe also includes a rich homemade gravy made from the pan drippings and stock, creating a comforting and delicious meal.
Ingredients
Turkey and Butter Rub
- 1 (3 to 4 pound) bone-in turkey breast
- 4 tablespoons unsalted butter, softened
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- 2 garlic cloves, minced
- Fresh herbs, for serving
Gravy
- Drippings from the turkey (about ¼ cup to ⅔ cup)
- 16 ounces chicken or turkey stock
- 3 heaping tablespoons all-purpose flour
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Place a wire rack on a baking sheet or inside a roasting pan to allow air circulation around the turkey.
- Prepare the Turkey: Let the turkey breast sit at room temperature for 30 minutes to ensure even cooking. In a bowl, combine the softened butter, brown sugar, salt, black pepper, smoked paprika, dried oregano, and minced garlic until fully mixed into a spreadable paste.
- Apply Butter Rub: Place the turkey breast on the rack and gently lift the skin to spread some of the butter mixture underneath. Then rub the remaining butter mixture all over the surface of the turkey breast evenly.
- Roast the Turkey: Roast the turkey breast in the preheated oven for about 90 minutes, rotating the pan once halfway through cooking. Roast until the internal temperature reaches 165°F (74°C) for safety and juiciness.
- Rest the Turkey: Remove the roasted turkey from the oven and let it rest for 30 minutes before slicing. This helps the juices redistribute for a moist result.
- Strain Drippings: Pour the pan drippings through a fine mesh sieve into a bowl to remove any large solids. Reserve the strained drippings for the gravy.
- Start Gravy Base: Heat the strained drippings in a saucepan over medium heat to develop flavor gently.
- Prepare Slurry: In a shaker or separate container, vigorously shake together the chicken or turkey stock and all-purpose flour for at least 30 seconds until completely smooth and lump-free, creating a slurry.
- Make the Gravy: Slowly pour the slurry into the heated drippings while whisking constantly to prevent lumps. Continue whisking and stirring the gravy over medium heat, scraping the bottom to avoid burning, until it thickens, about 10 to 20 minutes.
- Season Gravy: Taste and adjust the gravy seasoning with salt and pepper to enhance the flavors perfectly. Keep the gravy warm over low heat, stirring occasionally.
- Serve and Store: Serve the sliced turkey breast with warm gravy and fresh herbs. Store any leftover gravy in the fridge for up to a week; reheat gently with added stock or water as needed.
Notes
- Allowing the turkey to rest at room temperature before roasting ensures even cooking.
- Gently lifting the turkey skin before applying the butter rub helps keep the meat moist and flavorful.
- Constant whisking of the gravy prevents lumps and ensures a smooth texture.
- Resting time for the turkey is crucial to keep it juicy.
- Use a food thermometer to accurately verify the turkey’s doneness at 165°F.
- Leftover gravy often tastes better the next day after flavors meld together.
- Reheat leftover gravy over low heat, adding stock or water to thin as needed.
Nutrition
- Serving Size: 1/6 turkey breast with gravy
- Calories: 320
- Sugar: 2 g
- Sodium: 570 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0.5 g
- Protein: 38 g
- Cholesterol: 110 mg
