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Best Herb Butter Roasted Turkey Breast with Easy Gravy

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This herb butter roasted turkey breast is incredibly juicy and flavorful, thanks to a compound butter that melts into the meat as it roasts. Perfect for small gatherings or a cozy Sunday dinner, it comes with an easy pan gravy that ties everything together.

Ingredients

Scale
  • 6 tablespoons (85g) unsalted butter, softened
  • 1 tablespoon finely chopped fresh rosemary
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon finely chopped fresh sage
  • 3 cloves garlic, minced or grated
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • Zest of 1 lemon
  • 1 bone-in, skin-on turkey breast (5–7 pounds / 2.2–3.2 kg)
  • 1 tablespoon (15 ml) olive oil
  • 1½ teaspoons kosher salt (for seasoning the outside)
  • ½ teaspoon black pepper (for the outside)
  • 1 cup (240 ml) low-sodium chicken or turkey broth
  • Pan drippings from roasted turkey
  • 2 tablespoons (28g) unsalted butter (for gravy)
  • 2 tablespoons (16g) all-purpose flour
  • 1½ cups (360 ml) low-sodium chicken or turkey broth (for gravy)
  • Salt and pepper to taste (for gravy)
  • Fresh herbs for garnish (optional)

Instructions

  1. Make the herb butter: In a small bowl, combine softened butter, chopped rosemary, thyme, sage, minced garlic, 1 teaspoon salt, ½ teaspoon pepper, and lemon zest. Mix until well combined and set aside at room temperature.
  2. Prep the turkey: Remove turkey from fridge 30-40 minutes before roasting. Pat completely dry with paper towels. Gently loosen the skin from the meat to create a pocket. Spread about two-thirds of the herb butter under the skin, then rub the remaining butter over the outside. Rub olive oil over the skin and season with 1½ teaspoons salt and ½ teaspoon pepper.
  3. Set up for roasting: Preheat oven to 400°F (200°C). Place turkey breast on a rack in a roasting pan, skin side up. Pour 1 cup broth into the bottom of the pan (not over the turkey).
  4. Roast the turkey: Roast at 400°F for 20 minutes, then reduce oven temperature to 350°F (175°C) without opening the door. Continue roasting until internal temperature reaches 160°F (71°C) in the thickest part, about 15-18 minutes per pound (total 1.5-2 hours for a 6-pound breast). Start checking at 1 hour.
  5. Rest the turkey: Remove from oven, transfer to a cutting board, and tent loosely with foil. Let rest for at least 20 minutes. The temperature will carry over to 165°F.
  6. Make the gravy: While turkey rests, strain pan drippings into a measuring cup. Let fat rise, then skim off most, leaving about 2 tablespoons. In a small saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and cook 1-2 minutes until golden. Slowly whisk in reserved drippings and 1½ cups broth. Simmer, whisking frequently, until thickened (3-5 minutes). Season with salt and pepper. Keep warm.
  7. Carve and serve: After resting, carve turkey against the grain into slices. Arrange on a platter, spoon some gravy over the top, and garnish with fresh herbs if desired. Serve remaining gravy on the side.

Notes

Don’t skip resting the turkey—it allows juices to redistribute. Pat the skin very dry for crispy skin. Use an instant-read thermometer for accuracy. For gluten-free gravy, substitute flour with 2 tablespoons cornstarch mixed with 2 tablespoons cold water.

Nutrition

Keywords: herb butter turkey breast, roasted turkey breast, turkey with gravy, Thanksgiving turkey, juicy turkey breast, easy turkey recipe

Find it online: https://fizzlefork.com/best-herb-butter-roasted-turkey-breast-with-easy-gravy/