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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.

Prep Time
15 mins
Cook Time
1 hr
Additional Time
10 mins
Total Time
1 hr 25 mins
Servings: 4 servings
Calories: 648 kcal
Course: Dinner
Cuisine: American

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
    Cup of Yum
  1. 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.
  2. 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.
  3. Rub the butter mixture over the entire turkey breast (even lift the skin gently and rub it underneath as well.
  4. 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.
  5. 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
  1. 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.
  2. Then add the minced garlic and cook for an additional minute.
  3. Next, add the butter, allow it to melt and then sprinkle the flour in and whisk it to create a roux.
  4. Cook for about one minute and then slowly add the chicken broth, whisking constantly, until there are no lumps remaining.
  5. Simmer the gravy for 2-3 minutes, stirring often and then add in the cream, salt, and pepper and continue whisking.
  6. 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 Information

Serving 1serving Calories 648kcal (32%) Carbohydrates 7g (2%) Protein 76g (152%) Fat 36g (55%) Saturated Fat 16g (80%) Polyunsaturated Fat 3g Monounsaturated Fat 13g Trans Fat 1g Cholesterol 246mg (82%) Sodium 2613mg (109%) Potassium 966mg (28%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 833IU (17%) Vitamin C 2mg (2%) Calcium 85mg (9%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 648

% Daily Value*

Serving 1serving
Calories 648kcal 32%
Carbohydrates 7g 2%
Protein 76g 152%
Fat 36g 55%
Saturated Fat 16g 80%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 13g 65%
Trans Fat 1g 50%
Cholesterol 246mg 82%
Sodium 2613mg 109%
Potassium 966mg 21%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 833IU 17%
Vitamin C 2mg 2%
Calcium 85mg 9%
Iron 3mg 17%

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