Roasted Turkey Breast

This oven roasted turkey breast is tender, juicy and wonderful served with our simple pan gravy. It’s perfect not only for a smaller Thanksgiving dinner, but any night of the week too.

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Juicy Oven Roasted Turkey Breast

Whether it’s Thanksgiving or not, sometimes we just have a craving for making turkey. The great thing is that you don’t have to make a whole turkey to get that same deliciousness!

You can cook just the turkey breast, make the easy gravy and serve it with any of your favorite sides. For easy weeknights, our favorites are mashed potatoes or roasted potatoes, roasted green beans or asparagus and cranberry relish.

For Thanksgiving, I take it up a notch of course with other classics like green bean casserole, sweet potato casserole, my favorite sausage stuffing and cranberry sauce.

A hand pours gravy over sliced turkey breast on a white plate, garnished with fresh herbs.

Ingredients You’ll Need to Gather

Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll down to the full recipe card for the specific amounts.

Raw turkey breast and ingredients labeled: olive oil, butter, garlic, salt & pepper, thyme, rosemary, sage.

For the Turkey

Turkey breast: (about 3-4 pounds): I use a boneless turkey breast with the skin on. You can substitute a bone-in turkey breast, but it will take slightly longer to cook. Be sure to use an instant-read meat thermometer and check for doneness at 165°F in the thickest part of the breast.
Butter and olive oil: For that perfect golden crust.
Garlic: I love the flavor of minced but use pre-minced jarred garlic if that’s all you have. You can also use a teaspoon or two of garlic powder.
Salt & pepper:
Fresh minced sage, rosemary, and thyme: These classic herbs are perfect with turkey. You can use dried herbs instead of fresh. Just use about one-third the amount since dried herbs have a more concentrated flavor.

Ingredients arranged on a table: chicken broth in a measuring cup, diced onions, heavy cream, salt and pepper, parsley, flour, minced garlic, and a piece of butter.

Ingredients For the Gravy

Onion & Garlic: Because everything is better with these 2 ingredients in my opinion. Use a finely chopped white or yellow onion or shallots.
Butter: salted or unsalted is fine.
All-purpose flour: You can use regular or for a gluten free gravy use a gluten free flour like my Bob’s Red Meal On-to-one flour. You can also swap the flour for one tablespoon of cornstarch. (you don’t need as much usually) If you do use cornstarch, the color will be a little lighter in color.
Chicken broth: I like to use low sodium broth. You can also use turkey stock if you find it in your stores or even vegetable broth if you’d like.
Heavy cream: I use full fat cream. You can use light as well. Heavy whipping cream or even full fat milk works as well.
Salt & black pepper: To taste.

Variations

1. Make dairy free gravy. Swap out the butter with a plant-based alternative. For the gravy, you can replace the heavy cream with coconut milk or your favorite non-dairy cream substitute.

How to Roast a Turkey Breast

Step 1 – Preheat the oven to 375°F. While the oven is preheating, remove the turkey breast from the refrigerator and let it sit at room temperature to help it cook more evenly.

A bowl of creamy butter and olive oil with visible herbs on a textured white surface.

Step 2 – In a small bowl, add the softened butter, olive oil, minced garlic, salt, pepper, sage, rosemary, and thyme and mix it together with a fork.

Raw turkey breast rubbed with seasoned butter mixture on a white plate.

Step 3 – Rub the butter mixture over the entire turkey breast (even lift the skin gently and rub it underneath as well.

Raw seasoned turkey breast rubbed with butter mixture in a black Staub skillet on a light gray surface.

Step 4 – Place the turkey breast skin side up, in a large cast iron skillet or roasting pan, place it in the preheating oven and cook for about 20 minutes per pound. It needs to reach an internal temperature of 165° F on an instant read meat thermometer. I like to start checking it at about 45-50 minutes. If it’s not ready, check every 10 minutes until it is done.

A golden brown seasoned turkey breast cooked in a black skillet on a light gray surface.

Step 4 – After it has reached 165° F, remove it from the oven and place the turkey breast on a serving plate or cutting board, cover it with aluminum foil and let the turkey rest while you make the gravy.

Chopped onions are being sautéed in a cast iron skillet on a gray countertop.

Step 5– Make the gravy. In the same skillet you cooked the turkey, leaving all the turkey drippings, add the diced onion and cook over medium heat for 3-4 minutes until they start to become tender and translucent. Then add the minced garlic and cook for an additional minute.

A black cast iron skillet filled with bubbling brown diced onions and butter on a gray, textured surface.

Step 6 – Next, add the butter, allow it to melt and then sprinkle the flour in and whisk it to create a roux. Cook for about one minute and then slowly add the chicken broth, whisking constantly, until there are no lumps remaining.

simple pan gravy in a cast iron skillet on a textured gray background.

Step 7– Simmer for 2-3 minutes, stirring often and then add in the cream, salt, and pepper and continue whisking. Reduce the heat to low and keep warm.

If the gravy turns out too thick, whisk in a little more chicken stock until you reach the desired consistency. If it’s too thin, continue to simmer it for a few more minutes or whisk in a little bit more flour or cornstarch to thicken.

Tip

Let it rest: Allow the turkey breast to rest for at least 10 minutes before carving for the juiciest meat.

How to Store Leftovers

Refrigerate: Store leftover turkey and gravy separately in airtight containers in the refrigerator for up to 2-3 days.
Freezing: Freeze in a freezer-safe bag or container for up to 2 months. Gravy can be frozen as well but may need to be re-thickened when reheated.
Reheating: Reheat turkey slices in the oven at 325°F covered with foil, or microwave for 15 second intervals to avoid drying out. Reheat tge gravy in a saucepan over low heat or in a microwave safe bowl. Add additional broth if needed.

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