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Easy Roast Turkey Breast

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A simple, flavorful, and juicy roast turkey breast infused with garlic, fresh herbs, and butter. Served with a rich, creamy pan gravy, this recipe delivers classic roast turkey flavors with minimal effort, perfect for weeknight dinners or holiday meals.

Ingredients

3 pounds (1.4 kg) boneless skin-on turkey breast

¼ cup (60 g) 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 Pan Gravy:

¼ cup (40 g) finely chopped onion

1 clove garlic, minced

2 tablespoons butter

2 tablespoons all-purpose flour

1 ½ cups (360 ml) chicken stock

¼ cup (60 ml) heavy cream

1 teaspoon kosher salt

½ teaspoon cracked black pepper

Chopped parsley for garnish (optional)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Mix softened butter with garlic, sage, rosemary, thyme, salt, and pepper to prepare herb butter.
  3. Rub herb butter all over turkey breast and drizzle olive oil on top.
  4. Place turkey on a roasting pan and roast 60–75 minutes, until internal temperature reaches 165°F (74°C). Let rest 10 minutes before slicing.
  5. For pan gravy: Melt butter in a saucepan over medium heat. Sauté onion and garlic until soft, stir in flour to make a roux and cook 1–2 minutes. Gradually whisk in chicken stock and heavy cream, simmer until thickened, season with salt and pepper.
  6. Slice turkey breast and pour pan gravy over the top. Garnish with chopped parsley if desired.

Notes

Add root vegetables like carrots or parsnips to the roasting pan for a complete meal.

Use dried herbs if fresh aren’t available; reduce quantity slightly.

Add a squeeze of lemon juice to the pan gravy for brightness.

Baste with pan juices halfway through roasting for richer flavor.

Store leftovers in the fridge up to 3 days or freeze up to 3 months.

Nutrition

Find it online: https://justsosavory.com/easy-roast-turkey-breast/