If you’ve been hunting for a roast that’s juicy, flavorful, and downright comforting, you’re in the right place. I absolutely love how this Roasted Turkey Breast with Herb Butter and Homemade Gravy Recipe turns out every single time — it’s my go-to when I want a show-stopping meal without the stress. Whether it’s a family dinner or a special occasion, you’ll find that the tender, herb-kissed turkey paired with silky gravy is pure magic. So let’s dive into why this recipe might just be your new favorite.
Why You’ll Love This Recipe
- Simple Yet Flavorful: The herb butter brings so much depth without needing tons of ingredients or fuss.
- Perfectly Moist Turkey: Roasting the breast with skin-on and butter underneath keeps it juicy every time.
- Homemade Gravy That Wows: Using the pan drippings plus a homemade slurry creates gravy that’s silky and rich.
- Great for Any Occasion: Whether it’s a weeknight treat or a holiday centerpiece, this recipe nails it.
Ingredients You’ll Need
The ingredients here are straightforward, but each plays a crucial role in building flavor. I like to use fresh garlic and dried herbs for a balance of brightness and earthiness. And trust me, don’t skip the brown sugar in the butter mix—it adds this subtle caramelized kick that’s irresistible.
- Bone-in Turkey Breast: The bone adds flavor and helps the meat stay juicy.
- Unsalted Butter: Soften it well for easy mixing and spreading under the skin.
- Brown Sugar: Adds a touch of sweetness that complements the spices.
- Salt: Essential for seasoning and enhancing all the other flavors.
- Black Pepper: Freshly ground is best for a subtle, spicy note.
- Smoked Paprika: Brings a gentle smoky warmth without overpowering.
- Dried Oregano: Earthy and aromatic, pairs beautifully with garlic and paprika.
- Garlic Cloves: Minced fresh garlic makes the herb butter deliciously savory.
- Fresh Herbs: For garnish and a fresh, bright finish.
- Chicken or Turkey Stock: The base of the homemade gravy that adds depth.
- All-Purpose Flour: For thickening the gravy to the perfect consistency.
Variations
I love how flexible this Roasted Turkey Breast with Herb Butter and Homemade Gravy Recipe is. You can tweak the herbs or try different spice blends to match your vibe. Here are some fun ways I’ve personalized it:
- Herb Swap: Sometimes, I swap oregano for fresh rosemary and thyme for a more piney, aromatic flavor that still works beautifully with butter and garlic.
- Spice it Up: Adding a pinch of cayenne or chipotle powder gives the turkey just a little zing that my family really enjoys.
- Make it Gluten-Free: I’ve used cornstarch instead of flour for the gravy with excellent results—just mix it with cold stock to avoid lumps.
- Infused Butter: Try stirring in some lemon zest or finely chopped sage into your herb butter for a fresh twist.
How to Make Roasted Turkey Breast with Herb Butter and Homemade Gravy Recipe
Step 1: Prep Your Turkey and Herb Butter
Start by letting your turkey breast come to room temperature for about 30 minutes—it helps the meat cook evenly and stay juicy. While it’s resting, mix the softened butter with brown sugar, salt, pepper, smoked paprika, oregano, and minced garlic until you get a smooth, spreadable paste. I like to take my time here so every bite gets a perfect flavor hit.
Step 2: Rub Butter Under the Skin
Carefully loosen the skin from the turkey breast without tearing it—this took me a few tries when I first made this recipe, but gentle hands go a long way. Rub a generous amount of the herb butter under the skin and all over the surface. This is the secret to juicy, flavorful meat. Place the turkey on a wire rack set over a baking sheet or roasting pan so air can circulate and the skin crisps up.
Step 3: Roast and Rest
Roast at 350°F (175°C) for about 90 minutes, rotating the pan halfway through to ensure even cooking. Use a meat thermometer to check for an internal temperature of 165°F—this is key to avoid drying out the breast. Once done, let the turkey rest for 30 minutes. Trust me, this resting step makes slicing easier and locks in juices.
Step 4: Make the Homemade Gravy
While the turkey rests, grab the pan drippings and strain them to discard any big bits. Pour the drippings into a saucepan over medium heat. In a separate container, shake together the stock and flour to make a smooth slurry—that trick keeps lumps out of your gravy!
Whisk the slurry into the drippings and keep stirring constantly. This step is the ultimate test of patience (I’ve literally whisked gravy for 20 minutes!), but it’s so worth it as the gravy thickens into a silky sauce. Taste and season with salt and pepper — a little extra salt really brings out the rich, savory flavor.
Pro Tips for Making Roasted Turkey Breast with Herb Butter and Homemade Gravy Recipe
- Butter Temperature: Softened butter spreads easier under the skin, ensuring the turkey is evenly seasoned and moist.
- Patience with Gravy: Whisk slowly and constantly to prevent lumps and develop that rich, silky texture every time.
- Use a Thermometer: It’s the best way to avoid overcooking and guarantees tender turkey.
- Don’t Skip Resting: Resting the turkey locks in juices — skipping this step was my biggest early mistake!
How to Serve Roasted Turkey Breast with Herb Butter and Homemade Gravy Recipe
Garnishes
I usually finish off the plated turkey with fresh herbs like parsley or thyme. It adds a pop of color and a fresh, aromatic lift that contrasts beautifully with the richness of the butter and gravy. Sometimes, a lemon wedge on the side brightens up the flavor and makes it even more inviting.
Side Dishes
My go-to sides with this recipe are creamy mashed potatoes to soak up all that glorious gravy, roasted root vegetables for a bit of sweet earthiness, and a crisp, tangy green salad to balance the meal. If you want some green magic, Brussels sprouts roasted with a touch of balsamic glaze never disappoint.
Creative Ways to Present
For special dinners, I love arranging slices of the turkey breast like a fan on a large platter, drizzled with gravy and scattered with chopped fresh herbs. Serving it family-style with gravy in a pretty gravy boat invites everyone to indulge. You can also tuck some roasted garlic cloves and herb sprigs around the edges for a rustic, elegant look.
Make Ahead and Storage
Storing Leftovers
When my family can’t finish the whole breast, I wrap leftovers tightly in foil or an airtight container and refrigerate them. Turkey keeps well for about 3 to 4 days, and the flavors actually deepen overnight, making reheats even tastier.
Freezing
I’ve frozen sliced roasted turkey breast before, and it defrosts beautifully without losing moisture if wrapped properly. Just slice it before freezing and separate layers with parchment paper. The gravy freezes well too; thaw it slowly and reheat gently for best results.
Reheating
To reheat, I place leftover turkey slices in a covered dish with a splash of broth or water to keep them moist, then heat gently in the oven or microwave. For gravy, I warm it slowly over low heat, stirring in a little stock if it becomes too thick. This brings back that fresh-from-the-roast taste every time.
FAQs
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Can I use boneless turkey breast instead of bone-in?
Yes, you can! Just keep in mind that boneless breasts may cook faster and can dry out more easily. Use a meat thermometer to watch for 165°F internal temperature and consider reducing roast time by 15-20 minutes. The bone helps with flavor and moisture retention, so bone-in is ideal when possible.
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What if I don’t have smoked paprika?
No worries if you don’t have smoked paprika on hand—regular paprika works fine too and still adds a lovely color and mild warmth. If you want that smoky flavor, a tiny dash of liquid smoke or smoked salt can be a good substitute.
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How do I know when the turkey is done?
Using a meat thermometer is your best bet! Insert it into the thickest part of the breast; when it reads 165°F, the turkey is perfectly cooked. This avoids guesswork and ensures juicy meat every time.
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Can I make the gravy ahead of time?
Absolutely! You can make the gravy up to two days ahead and store it in the fridge. When reheating, warm it gently and add a splash of stock or water if it’s too thick. Freshly made gravy is best, but making it ahead saves time on busy days.
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Is it okay to use salted butter instead of unsalted?
It’s okay, but be mindful of the saltiness—since the recipe already calls for salt, you may want to reduce the added salt slightly to avoid over-seasoning.
Final Thoughts
This Roasted Turkey Breast with Herb Butter and Homemade Gravy Recipe has been a total game-changer in my kitchen. I used to struggle with dry turkey and bland gravy, but mastering this method gave me confidence, and my family goes crazy for it every time. It’s straightforward, forgiving, and just plain delicious—everything you want in a recipe you turn to again and again. I can’t wait for you to try it and make it your own!
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 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
This roasted turkey breast recipe offers a flavorful, juicy main dish perfect for family dinners or holiday gatherings. The turkey breast is rubbed with a spiced butter mixture and slow roasted until tender and golden brown. A rich, homemade gravy made from the pan drippings and stock complements the savory meat, elevating the dish to a comforting classic.
Ingredients
Turkey
- 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
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 2 garlic cloves, minced
- Fresh herbs, for serving
Gravy
- Pan drippings from the roasted turkey (1/4 cup to 2/3 cup)
- 16 ounces chicken or turkey stock
- 3 heaping tablespoons all-purpose flour
Instructions
- Preheat Oven and Prepare Rack: Preheat your oven to 350 degrees F. Place a wire rack on a baking sheet or inside a roasting pan to allow even heat circulation beneath the turkey breast.
- Bring Turkey to Room Temperature and Prepare Butter Rub: Let the turkey breast sit at room temperature for 30 minutes to ensure even cooking. Meanwhile, in a bowl, combine softened butter, brown sugar, salt, black pepper, smoked paprika, dried oregano, and minced garlic until smooth and spreadable.
- Apply the Butter Mixture: Place the turkey breast on the wire rack. Gently lift the skin and rub some of the butter mixture underneath for added flavor and moisture. Spread the remaining butter rub evenly all over the turkey skin.
- Roast the Turkey Breast: Roast in the preheated oven for about 90 minutes, rotating the pan once halfway through cooking to ensure even browning. The turkey is done when the internal temperature reaches 165 degrees F. Remove from oven and allow the turkey to rest for 30 minutes before slicing, which helps retain juices.
- Strain Pan Drippings: Pour the turkey drippings through a fine mesh sieve into a bowl to remove larger bits. This strained liquid will be the base for the gravy.
- Prepare the Gravy Slurry: In a shaker cup or small bowl, vigorously combine the chicken or turkey stock with the all-purpose flour until fully smooth, creating a slurry to thicken the gravy.
- Cook the Gravy: Heat the strained drippings in a saucepan over medium heat. Slowly whisk in the prepared slurry, stirring constantly to prevent lumps. Continue whisking and scraping the bottom of the pan for 10 to 20 minutes as the gravy thickens to a smooth consistency.
- Season and Serve Gravy: Taste the gravy and add salt and pepper as needed to enhance the flavors. Keep the gravy warm over low heat while serving alongside the roasted turkey.
- Store and Reheat Leftover Gravy: Store any leftover gravy in the refrigerator for up to one week. To reheat, warm it gently in a saucepan over low heat with a splash of water or stock, stirring occasionally until it returns to original smooth consistency.
Notes
- Allowing the turkey to rest after roasting is crucial for juicy meat.
- Gently lifting the skin to rub butter underneath adds moisture and deeper flavor.
- Constant stirring while making the gravy prevents lumps and helps develop a smooth texture.
- Seasoning the gravy with salt and pepper is essential to bring out the flavors.
- Leftover gravy often tastes better the next day after flavors meld.
- If you don’t have smoked paprika, regular paprika can be used but will alter the smoky flavor slightly.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 375 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 105 mg
