This Roasted Turkey Breast is one of our favorite ways to get a holiday style meal without cooking a whole turkey. It’s simple, it’s flavorful, and that herby garlic butter under the skin makes the turkey come out juicy with a golden, crispy top.
We also love that you can make an easy pan gravy while the turkey rests, so everything gets on the table warm and ready. It’s perfect for Thanksgiving for a smaller crowd, Sunday dinner, or anytime you’re craving turkey and gravy.
If you love this Roasted Turkey Breast, you’ll also enjoy Homemade Stuffing, Mashed Potatoes, Sweet Potato Casserole with Marshmallows, and Homemade Dinner Rolls.
Why you’ll love it + Why it works:
- Perfect for Smaller Gatherings: Enjoy all the flavor of a holiday turkey without cooking a whole bird.
- Butter Under the Skin: Spreading the seasoned butter beneath the skin locks in moisture and flavors the meat as it roasts.
- Homemade Gravy: Pan drippings create a rich, flavorful gravy that completes the meal.
- Holiday Favorite: This easy recipe is perfect for Thanksgiving, Christmas, or Sunday dinner.
Roasted Turkey Breast Ingredients
- Butter (¼ cup, softened): Creates a flavorful herb butter that keeps the turkey moist while helping the skin turn beautifully golden.
- Garlic (1 clove, minced): Adds savory flavor that complements the turkey without overpowering it.
- Paprika (1 teaspoon): Adds warm flavor and helps create a rich golden color on the skin.
- Italian seasoning (1 teaspoon): Brings a blend of herbs that pairs perfectly with roasted turkey.
- Salt-free garlic and herb seasoning (½ teaspoon): Adds extra herb flavor while allowing you to control the salt level. Mrs. Dash Garlic & Herb is a great option.
- Salt and black pepper (to taste): Seasons the turkey and enhance all of the flavors.
- Turkey breast with skin (1 (3-pound)): Keeps the skin on helps lock in moisture and creates crispy, flavorful skin.
- Onion powder (½ teaspoon): Adds savory depth to the homemade gravy.
- Butter (1 tablespoon): Enriches the gravy and helps create a smooth texture.
- Chicken broth (2 tablespoons) and lemon juice (1 teaspoon): Deglazes the pan while adding brightness and enhancing the savory pan drippings.
- Chicken stock (1 cup): Forms the flavorful base of the homemade gravy.
- All-purpose flour (3 tablespoons): Thickens the gravy into a smooth, silky consistency.
- Half-and-half (2 tablespoons, optional): Makes the gravy even richer and creamier if desired.
How to Make a Roasted Turkey Breast
PREP. In a small bowl, mix together the softened butter, garlic, paprika, Italian seasoning, garlic & herb seasoning, salt, and pepper.
Place your turkey breast skin-side up in a roasting pan. Gently loosen the skin with your fingers (go slow so it doesn’t tear!) and rub half of the butter mixture underneath the skin and all over the top. Save the rest for basting. Lightly tent the turkey with foil.
BAKE. Bake for 1 hour. Remove the foil, baste with the remaining butter mixture, and return the turkey to the oven for about 30-60 more minutes, or until a thermometer inserted into the thickest part reads 165°F.
Move the turkey to a cutting board and let it rest for 10–15 minutes so all the juices stay inside.
GRAVY. While the turkey rests, pour the pan drippings into a skillet and leave behind about 1 tablespoon of the fat. Add the onion powder and cook over low heat for about 2 minutes. Stir in 1 tablespoon butter, then whisk in the broth and lemon juice (scrape up any browned bits). Whisk in the chicken stock and flour until smooth and let the gravy simmer until thick and silky. Add a splash of half-and-half if you want it extra creamy. Taste and adjust seasonings as needed.
SERVE. Slice the turkey and serve it warm with your homemade gravy.
Kristyn’s Recipe Tips
- Go slow when loosening the skin so it doesn’t tear, that’s where the flavor and moisture come from.
- Tent with foil for the first hour to prevent over-browning, then finish uncovered for crisp skin.
- Use a thermometer, turkey is done at 165°F in the thickest part.
- Let it rest 10 to 15 minutes before slicing for juicier meat.
- Whisk gravy well when adding flour to avoid lumps, and scrape up all those browned bits.
Roasted Turkey Breast Recipe
Ingredients
- ¼ cup butter, softened
- 1 clove garlic, minced
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon salt-free garlic & herb seasoning, like Mrs. Dash
- salt & black pepper, to taste
- 1 (3-pound) turkey breast with skin
- ½ teaspoon onion powder
- 1 tablespoon butter
- 2 tablespoons chicken broth + 1 teaspoon lemon juice
- 1 cup chicken stock
- 3 tablespoons all-purpose flour
- 2 tablespoons half-and-half, optional for a creamier gravy
Instructions
- Preheat your oven to 350 degrees F.
- In a small bowl, mix together the softened butter, garlic, paprika, Italian seasoning, garlic & herb seasoning, salt, and pepper.
- Place your turkey breast skin-side up in a roasting pan. Gently loosen the skin with your fingers (go slow so it doesn’t tear!) and rub half of the butter mixture underneath the skin and all over the top. Save the rest for basting. Lightly tent the turkey with foil.
- Bake for 1 hour. Remove the foil, baste with the remaining butter mixture, and return the turkey to the oven for about 30-60 more minutes, or until a thermometer inserted into the thickest part reads 165°F.
- Move the turkey to a cutting board and let it rest for 10–15 minutes so all the juices stay inside.
- While the turkey rests, pour the pan drippings into a skillet and leave behind about 1 tablespoon of the fat. Add the onion powder and cook over low heat for about 2 minutes. Stir in 1 tablespoon butter, then whisk in the broth and lemon juice (scrape up any browned bits). Whisk in the chicken stock and flour until smooth and let the gravy simmer until thick and silky. Add a splash of half-and-half if you want it extra creamy. Taste and adjust seasonings as needed.
- Slice the turkey and serve it warm with your homemade gravy.
Notes
- Go slow when loosening the skin so it doesn’t tear, that’s where the flavor and moisture come from.
- Tent with foil for the first hour to prevent over-browning, then finish uncovered for crisp skin.
- Use a thermometer, turkey is done at 165°F in the thickest part.
- Let it rest 10 to 15 minutes before slicing for juicier meat.
- Whisk gravy well when adding flour to avoid lumps, and scrape up all those browned bits.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Refrigerate sliced turkey and gravy in airtight containers for up to 4 days. Warm turkey gently with a little gravy or broth to keep it moist.
Freeze turkey slices and gravy separately for up to 2 months. Thaw overnight in the refrigerator and reheat slowly.
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