Roast Turkey Breast with Gravy

When a whole turkey is more bird than your table needs, roast turkey breast with gravy is the answer. A bone-in breast roasts in about half the time of a full turkey, stays juicy under a garlic-herb butter rub, and gives you real pan drippings for a quick gravy. It is Thanksgiving flavor at a smaller scale, with less fuss and fewer leftovers to manage.

Pair it with Creamy Make-Ahead Mashed Potatoes and Classic Pecan Pie for a complete holiday meal that still feels like the real thing.

Photo credit: Wikimedia Commons, “Turkey with gravy and cranberry sauce, with side dishes of creamed corn and coleslaw” by Prayitno, CC BY 2.0

Why This Recipe Works

• Bone-in stays juicier: The bone insulates the meat and slows cooking, so the breast is far more forgiving than a boneless cut.
• Butter under the skin bastes as it roasts: Garlic-herb butter melts against the meat and crisps the skin at the same time.
• Drippings become gravy in minutes: Flour whisked into the pan drippings with broth makes a smooth gravy while the breast rests.
• It scales to the table: One breast serves 6 to 8, and two breasts fit a larger gathering without roasting a whole bird.

Ingredients

• 1 bone-in, skin-on turkey breast, 5 to 6 lb (2.3 to 2.7 kg)
• 1/2 cup (115 g) unsalted butter, softened
• 4 cloves garlic, minced (about 4 teaspoons / 12 g)
• 1 tablespoon (4 g) chopped fresh thyme
• 1 tablespoon (4 g) chopped fresh rosemary
• 1 1/2 teaspoons (9 g) fine salt
• 1 teaspoon (2 g) black pepper
• 1 onion, quartered (about 8 oz / 225 g)
• 1 cup (240 ml) low-sodium chicken broth, divided
• 3 tablespoons (25 g) all-purpose flour
• 1 tablespoon (15 ml) lemon juice (optional, for the gravy)

Photo credit: Wikimedia Commons, “Cooked turkey breast – November 2023 – Sarah Stierch” by Missvain, CC BY 4.0

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How to Make Roast Turkey Breast with Gravy

Step 1: Prep and butter the breast

Pat the turkey breast very dry. Mash the butter with the garlic, thyme, rosemary, salt, and pepper. Loosen the skin and spread most of the butter under it, rubbing the rest over the skin. Set the breast on a rack in a roasting pan with the onion scattered around it and 1/2 cup (120 ml) of the broth in the pan.

Step 2: Roast until the thermometer says so

Roast at 325 degrees F (165 degrees C) for 1 hour 15 minutes to 1 hour 30 minutes, until a thermometer in the thickest part reads 160 degrees F (71 degrees C). Tent loosely with foil if the skin darkens too fast.

Step 3: Rest the breast and start the gravy

Transfer the breast to a cutting board and rest for 20 minutes; the temperature will rise to 165 degrees F (74 degrees C). Meanwhile, pour the pan drippings into a measuring cup, skim the fat, and return 2 tablespoons of fat to the pan with all the drippings.

Step 4: Whisk the gravy and carve

Set the pan over medium heat, whisk in the flour, and cook for 1 minute. Gradually whisk in the remaining 1/2 cup (120 ml) broth plus water or extra broth to reach about 2 cups (480 ml) total liquid. Simmer 3 to 5 minutes until smooth and thickened, season, and add lemon juice if using. Slice the breast thick and serve with the gravy.

Tips

• Start with a dry surface: Patting the skin dry is the single easiest way to get crisp, golden skin.
• Pull at 160, serve at 165: Carryover heat finishes the job during the rest, so pulling early keeps the meat juicy.
• Strain for a silky gravy: Pouring the gravy through a fine-mesh strainer removes any flour lumps and onion bits.
• Slice against the grain: Thick slices cut across the grain stay tender on the plate and in leftovers.

Storage

Refrigerate sliced turkey and gravy separately in airtight containers for up to 4 days. Reheat the turkey gently, covered, with a spoonful of gravy or broth at 325 degrees F (165 degrees C) until warmed through. Freeze sliced turkey for up to 3 months; thaw overnight in the fridge.

Frequently Asked Questions

Bone-in or boneless turkey breast?

Bone-in is the safer choice here: it cooks more evenly, stays juicier, and gives better drippings for gravy. A boneless breast works too but needs closer watching and about 15 to 20 minutes less cooking time.

How do I know the breast is done?

A thermometer in the thickest part should read 160 degrees F (71 degrees C) when it comes out of the oven; it will reach 165 degrees F (74 degrees C) while resting. Cut into the meat only as a last resort, since it lets juices escape.

Can I make the gravy without drippings?

Yes. If the pan is dry, melt 2 tablespoons (30 g) butter, whisk in the flour, and use 2 cups (480 ml) chicken or turkey broth as the liquid. It will be lighter in color but still smooth and savory.

How far ahead can I prep this?

Butter the breast and refrigerate it, covered, up to 24 hours ahead. Let it sit at room temperature for 30 minutes before roasting so it cooks evenly.