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.

Course Dinner

Cuisine American

Prep Time 15

Cook Time 1

Resting time 10

Total Time 1 25

Servings servings

Calories 648kcal

Author Sherri Hagymas

Ingredients

For the Turkey Breast

3 pound turkey breast boneless skin-on
¼ cup butter softened
2 tablespoons olive oil
3 cloves garlic minced
2 teaspoons salt
1 teaspoon pepper
1 teaspoon fresh sage minced
½ teaspoon fresh rosemary minced
½ teaspoon fresh thyme minced

For the Gravy

¼ cup onion finely chopped
2 cloves garlic minced
2 tablespoons butter
2 tablespoons all-purpose flour
1 ½ cups chicken broth
¼ cup heavy cream
1 teaspoon salt
½ teaspoon pepper

Instructions

Prep the Turkey Breast

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.
3 pound turkey breast
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.
¼ cup butter, 2 tablespoons olive oil, 3 cloves garlic, 2 teaspoons salt, 1 teaspoon pepper, 1 teaspoon fresh sage, ½ teaspoon fresh rosemary, ½ teaspoon fresh thyme
Rub the butter mixture over the entire turkey breast (even lift the skin gently and rub it underneath as well.
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 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.
After it has reaches 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 it rest while you make the gravy.

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.
¼ cup onion
Then add the minced garlic and cook for an additional minute.
2 cloves garlic
Next, add the butter, allow it to melt and then sprinkle the flour in and whisk it to create a roux.
2 tablespoons all-purpose flour, 2 tablespoons butter
Cook for about one minute and then slowly add the chicken broth, whisking constantly, until there are no lumps remaining.
1 ½ cups chicken broth
Simmer the gravy for 2-3 minutes, stirring often and then add in the cream, salt, and pepper and continue whisking.
¼ cup heavy cream, 1 teaspoon salt, ½ teaspoon pepper
Reduce the heat to low and keep warm.

Notes

Store leftover roast turkey and gravy separately in airtight containers in the refrigerator for up to 3-4 days.

Use a bone-in turkey breast and increase the cooking time until the meat thermometer reaches 165° F.

Use different herbs onion powder, garlic powder, or tarragon.

Nutrition