This super-easy roasted turkey breast is quick to make—about an hour—and yields tender, juicy meat with a flavorful pan gravy made from the drippings. It’s perfect for Thanksgiving or any cozy dinner.
It truly is the most wonderful time of the year!
I love Thanksgiving — it’s my favorite holiday — and I’m kicking off new Thanksgiving recipes with this roasted turkey breast. If you don’t need a whole turkey, this boneless roast is ideal: smaller, easier to manage, and still full of classic holiday flavor.
While I adore my butter-drenched whole turkey recipe for its crisp skin and juicy meat, sometimes a smaller roast fits the bill better. This recipe delivers the same delicious results on a more manageable scale.
The ingredient list is simple and tasty:
- Generous amounts of butter for rich flavor and browning.
- Fresh herbs and a few warming spices.
- A quick pan gravy made from the roasting drippings.
I use my mom’s approach to gravy—simple and reliable. Once you learn to whisk and judge thickness by the way it coats a spoon, gravy becomes effortless.
Here’s how I prepare the roast: I buy a boneless turkey breast roast around three pounds, which is a common size at grocery stores. I build a bed of sliced onion, lemon, and herbs in the pan so those aromatics flavor the drippings. The bird gets a generous rub of softened butter, then a dusting of seasonings.
To get a crisp, golden exterior and keep the meat juicy, I start roasting at a high temperature—450°F—for a short time, then reduce the oven to finish cooking gently. When the turkey comes out, I transfer it to a cutting board to rest and use the same pan to make the gravy.
Remove large pieces like onions, herbs, and lemons from the pan, then make a slurry of stock and flour. Slowly whisk this into the pan juices over medium-low heat until smooth and thickened. Taste and adjust seasoning—the drippings vary, so seasoning to taste is important.
Slice the turkey, spoon the gravy over the meat, and serve. The roast is juicy, the skin is nicely browned, and the pan gravy ties everything together—simple, classic comfort food perfect for a small Thanksgiving or a special weeknight meal.
That’s it—easy, delicious, and perfect whenever you want a smaller roast without sacrificing flavor.
Easy Roasted Turkey Breast
Butter and Herb Turkey Breast Roast with Easy Pan Gravy
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Ingredients
- 3 pound fresh boneless turkey breast
- 1/2 sweet onion, sliced
- 1 lemon, sliced
- 1 handful of fresh poultry blend herbs, like thyme, rosemary and sage
- ¼ cup unsalted butter, softened
- kosher salt and pepper
- ½ teaspoon garlic
- ½ teaspoon smoked paprika
- ¼ teaspoon dried thyme
- ¼ cup turkey or chicken stock
pan gravy
- 1 tablespoon unsalted butter
- 3 cups turkey or chicken stock
- ¼ cup all-purpose flour
- kosher salt and pepper
Instructions
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Note: if your turkey has a casing or twine around it, you can leave it on for roasting and remove it before slicing.
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Preheat the oven to 450°F. In the center of a cast-iron skillet or ceramic pan, arrange a layer of sliced onion, lemon, and fresh herbs. Place the turkey breast on top.
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Pat the turkey dry with paper towels. Rub the roast all over with softened unsalted butter, then season with kosher salt and pepper. Mix the garlic, smoked paprika, and dried thyme, then sprinkle over the turkey. Pour ¼ cup of stock into the pan.
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Roast at 450°F for 20 minutes to develop a golden crust. Lower the oven to 350°F and roast another 30–40 minutes, or until an instant-read thermometer reads 165°F in the thickest part. Transfer the turkey to a cutting board and let it rest while you make the gravy.
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Use a slotted spoon to remove large bits (onions, lemons, herbs) from the roasting pan. Warm the pan over medium-low heat and stir in 1 tablespoon of butter with the remaining drippings.
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In a jar or shaker, combine the flour with the stock and shake until smooth. Slowly pour this mixture into the pan, whisking constantly to prevent lumps. Cook 5–10 minutes, stirring and whisking, until the gravy thickens and coats the back of a spoon. Season with salt and pepper to taste.
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Slice the turkey and serve with the pan gravy.
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Note: Leftover gravy reheats well. Warm it over low heat and add a splash of stock if needed to loosen it.
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Dreamy.