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Roast Turkey Breast

This roast turkey breast is perfect for Friendsgiving or a small Thanksgiving or Christmas gathering.

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 6 servings
Calories: 570 kcal
Course: Main Course
Cuisine: American

Ingredients

For the Turkey Breast
  • 3 pounds (1.4 kg) boneless skin on turkey breast
  • ¼ cup (60g) butter softened
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 2 teaspoons kosher salt
  • 1 teaspoon cracked black pepper
  • 1 teaspoon fresh minced sage
  • ½ teaspoon fresh minced rosemary
  • ½ teaspoon fresh minced thyme
For the Pan Gravy
  • ¼ cup (40g) finely chopped onion
  • 1 clove garlic minced
  • 2 tablespoons butter
  • 2 tablespoons all purpose flour
  • 1 ½ cups (360ml) chicken stock
  • ¼ cup (60ml) heavy cream
  • 1 teaspoon kosher salt
  • ½ teaspoon cracked black pepper
  • chopped parsley for garnish (optional)

Instructions

For the Turkey Breast
    Cup of Yum
  1. Preheat your oven to 375 degrees F / 190 degrees C. While it heats up, let the turkey breast rest at room temperature for about 30 minutes. This little trick helps it cook more evenly.
  2. Mix the butter, olive oil, garlic, salt, pepper, sage, rosemary, and thyme in a small bowl. Rub that mixture all over the turkey breast, making sure to get every side. Gently lift the skin (don’t remove it!) and rub some of the butter mixture under there too.
  3. Place the turkey breast skin-side up in a large oven-safe skillet, and pop it into the oven. Plan on cooking it for about 20 minutes per pound, or until it reaches 165 degrees F / 74 degrees C on an instant-read thermometer. I recommend checking at around 50 minutes and then every 10 minutes after that until it’s perfectly cooked.
  4. Once the turkey hits 165 degrees F / 74 degrees C, transfer it to a cutting board, cover it with foil, and let it rest while you make the gravy.
For the Pan Gravy
  1. Place that same skillet with the turkey drippings over medium heat. Toss in the onion and cook for 2-3 minutes until soft, then add the garlic and cook for another minute.
  2. Stir in the butter and let it melt, then sprinkle over the flour. Whisk it all together to form a roux and let it cook for about a minute.
  3. Slowly pour in the chicken stock while whisking constantly, making sure everything is well combined and smooth. Let the gravy simmer for 2-3 minutes until it thickens slightly.
  4. Whisk in the cream, salt, and pepper. Reduce the heat to low and keep it warm until you’re ready to serve.

Notes

  • Let the turkey breast come to room temperature 30 minutes before roasting. This will make it cook evenly and you’ll avoid any dry spots.
  • Rubbing butter and herbs under the turkey skin adds extra flavor directly to the meat. Don’t skip this as it helps keep it moist and juicy. The skin also crisps up to perfection!
  • Turkey breast can easily dry out if overcooked. Check the internal temperature you’re aiming for 165 degrees F / 74 degrees C for a perfectly cooked turkey. Start checking around 50 minutes followed by 10-minute increments.
  • Let the turkey breast rest for 10-15 minutes after it comes out of the oven. Cover it with foil. This process will let the juices redistribute, making the meat even juicier.
  • Don’t throw out the liquid gold aka the drippings! They’re packed with flavor, and using them in the same skillet means you get all those crispy, browned bits for a richer, tastier gravy.
  • If your gravy is too thick add a little more chicken stock. If it is too thin then let it simmer for a bit longer to reduce and thicken. Gravy consistency can vary depending on how much drippings you have.
  • Fresh herbs like sage, rosemary, and thyme give the turkey an amazing flavor. But if you only have dried herbs on hand, that will work. You only need to use about half the amount since dried herbs are more concentrated.
  • Storage - Leftover turkey can be stored in an airtight container in the fridge for up to 3 days. Gravy can be stored separately for 2 days and reheated on the stove or in the microwave

Nutrition Information

Calories 570kcal (29%) Carbohydrates 6g (2%) Protein 52g (104%) Fat 36g (55%) Saturated Fat 15g (75%) Polyunsaturated Fat 5g Monounsaturated Fat 14g Trans Fat 0.5g Cholesterol 191mg (64%) Sodium 1477mg (62%) Potassium 727mg (21%) Fiber 0.4g (2%) Sugar 2g (4%) Vitamin A 525IU (11%) Vitamin C 1mg (1%) Calcium 52mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 570

% Daily Value*

Calories 570kcal 29%
Carbohydrates 6g 2%
Protein 52g 104%
Fat 36g 55%
Saturated Fat 15g 75%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 14g 70%
Trans Fat 0.5g 25%
Cholesterol 191mg 64%
Sodium 1477mg 62%
Potassium 727mg 15%
Fiber 0.4g 2%
Sugar 2g 4%
Vitamin A 525IU 11%
Vitamin C 1mg 1%
Calcium 52mg 5%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.