Since our crowd is a bit smaller this year, I thought I would give myself a break with an easy, straightforward, bone-in roasted turkey breast without the hassle of cooking a whole turkey.
We love a juicy turkey breast, but we have so many turkey recipes you can choose from. Our Herb Roasted Turkey, Baked Turkey Wings, Roasted Turkey Loin, and Roasted Turkey Legs (ideal if you like dark meat) are a few that you might also like.
Ingredients You’ll Need
You’ll need three sets of ingredients to make this baked turkey breast recipe: The seasoning, the vegetables and turkey breast, and the gravy ingredients.
Turkey Breast Seasoning
You have a few options for turkey breast seasoning, including a Turkey Dry Rub or Turkey Injection Method. But we used our herbed compound butter because it’s not only super delicious but also makes the drippings delicious for our gravy.
While you can use the entire compound butter recipe, we had better results by using half the amount. Here’s what we need for seasoning the turkey breast:
- Unsalted butter: We like to use unsalted butter to control the salt, but you can use salted butter. I would reduce the salt to ¼ teaspoon.
- Fresh herbs (or dried herbs): Hearty herbs like rosemary, thyme, and sage make it feel like fall and hold up well during cooking. If you use dried herbs, reduce the quantity to ½ teaspoon per herb.
- Garlic: One fresh garlic clove gives us a delicious bite, but ¼ teaspoon of garlic powder would be a great substitute.
- Lemon zest: The zest from a fresh lemon brightens all the flavors.
- Seasonings: Stick to a simple seasoning of Kosher salt and freshly ground black pepper. It is optional, but if preferred, a teaspoon of paprika can be added to the mixture.
Turkey Breast and Vegetables
I love roasting a turkey breast because it is faster, easier, and more manageable than a whole turkey. It’s also a great way to satisfy your guests if they are fans of white meat. Here’s what we need for our turkey breast roast:
- Turkey breast: We use a bone-in, skin-on-whole turkey breast, also known as a hotel-style turkey breast. A whole turkey breast is two breasts that are joined at the breastbone. If you prefer a half breast (only one breast), ask the butcher to slice the whole breast in half for you.
- Aromatics: A classic mirepoix blend of onions, carrots, and celery, along with garlic, provides the base. Even more so, the vegetables elevate the turkey breast, creating enough circulation for the turkey so that you do not need a wire rack (V rack) if you don’t have one.
- Lemon: We like to stuff the turkey cavity with a whole lemon and secure it to the skin with a toothpick. This adds a fresh citrus flavor and helps the skin around the neck remain in place without shrinking during the roasting process.
- Liquid: Dry white wine, such as a Sauvignon Blanc or Pinot Gris, keeps the turkey breast meat moist while cooking. If you prefer an alcohol-free recipe, use Chicken Stock, Vegetable Stock, or Turkey Stock instead.
Gravy
We need just a few extra ingredients to make the gravy from a turkey breast, including:
- Unsalted butter: Again, we like to use unsalted butter to control the salt. Salted butter can also be used, but you’d have to adjust the salt accordingly.
- Flour: Regular all-purpose flour thickens the gravy to the right consistency.
- Drippings from roasting pan: A small amount of the pan drippings adds depth and meaty flavor.
- Stock: You can use chicken stock, vegetable stock, or turkey stock, whatever you have on hand.
- Seasonings: I recommend tasting the gravy near the end of cooking before adding any more seasoning, as the pan drippings may already be salty. After tasting, add more salt and black pepper if needed.
How to Cook a Turkey Breast in the Oven?
This oven roasted turkey breast recipe will soon become your go-to turkey recipe. And the best part, you ask? It is ready in just a couple of hours. Here are the step-by-step instructions:
- Preheat oven: Preheat the oven to 450 degrees F/232 degrees C. Remove the turkey breast from the fridge for at least 30 minutes to 1 hour before cooking.
- Prepare the herbed butter: In a small bowl, mix the butter, rosemary, thyme, sage, garlic, lemon zest, salt and pepper.
- Pat dry: Pat dry the turkey breast and the cavity with paper towels as much as you can. Do not skip this step. Otherwise, it will be hard to spread the butter on top.
- Loosen turkey skin: Gently separate the top skin from the meat with your fingers. Go slow, being careful not to tear the skin.
- Add butter under skin: Lift the skin and place 3 tablespoons of the softened herb butter (about 1 ½ tablespoons on each turkey breast) underneath the skin on both sides.
- Spread butter over the skin: Spread the remaining herb butter on the top and sides of the turkey skin, massaging the butter underneath the skin into an even layer.
- Finish with lemon: Place the whole lemon in the neck cavity and secure it with the turkey skin using a toothpick (this holds the lemon in place and ensures that the skin around the neck area does not shrink).
- Add vegetables: Spread the onions, carrots, celery, and garlic in one even layer in a large roasting pan or a casserole dish. Pour in the wine (or stock).
- Position turkey: Place the turkey breast on top of the vegetables, ensuring it is elevated away from the roasting pan. You may have to rearrange the vegetables to “prop” the breast to stay upright.
- Insert meat thermometer: If using a temperature probe, place it in the thickest part of the breast, being careful not to touch the bone. If you hit the bone, pull back by approximately ½ inch. Set it to alert at 155 degrees F/ 68 C. (If you do not have a meat thermometer for the oven, skip this step.)
- Reduce oven temperature: Place the turkey breast in the preheated oven and immediately reduce the heat to 325 F/ 163 C.
- Roast the turkey: Cook for 1 ½ -2 hours, or until the internal temperature reaches 155 degrees F/ 68 C. If you do not have a temperature probe, check the turkey with an instant-read thermometer.
- Rest the turkey: Remove the turkey breast from the oven. Place it on a cutting board and lightly tent with aluminum foil. Do not remove the temperature probe. Let it rest for 30 minutes. The carryover cooking will increase the temperature to 165 F/74 C as it sits.
How to Make Gravy from Turkey Breast?
While the turkey breast roast is resting, it is time to make the homemade gravy. Here are the step-by-step instructions on how to make gravy for turkey breast.
- Remove vegetables: Remove the vegetables from the roasting pan.
- Separate fat from drippings: Pour the pan drippings into a glass measuring cup. Set aside so the fat can separate, for 10-15 minutes. Skim the fat off and discard. You will only need 3 tablespoons of drippings, so if you have more, you can discard the rest.
- Preheat the pan or saucepan: If you use an oven- and stove-safe roasting pan, you can use it to make the gravy. Place the roasting pan on top of the stove at medium-high heat. Otherwise, use a medium saucepan.
- Make the roux: Melt the butter, then add the flour. Cook, stirring constantly with a whisk, until the flour is lightly browned, about 6-8 minutes. Keep a close eye on it and adjust the heat accordingly to prevent burning.
- Add pan drippings and stock: Add the reserved turkey drippings and stir, scraping up any “brown bits” from the bottom of the pan. Gradually add the stock in a steady stream. Bring to a boil, then lower the heat to a simmer and cook, stirring frequently, until thickened to your desired consistency, about 10-15 minutes.
- Add seasonings (if needed): Taste the gravy and season with salt and pepper, if necessary.
- Strain: Place a fine mesh strainer over your serving bowl. Pour the gravy through the strainer. Use the back of a spoon or spatula to press out any residual “lumps.” Transfer it to a gravy bowl.
- Carve the turkey: Using a sharp knife, carve your turkey breast and transfer the slices onto a serving platter.
- Serve: Enjoy with gravy on the side.
Timetable for Cooking Turkey Breast in the Oven
If you are wondering how long to cook turkey breast in the oven, I have a foolproof timetable for you!
However, there are a few essential factors to keep in mind. The turkey breast roast cooking time will depend on the weight of the turkey. First and foremost, the turkey must be thoroughly thawed. I always remove it from the fridge 30 minutes to 1 hour before cooking because the herbed butter is easier to spread, and the turkey is not cold.
Following these guidelines, a bone-in turkey breast will take approximately 22-24 minutes per pound at an oven temperature of 325°F (163°C).
The internal temperature goal is 155°F (68°C) at the thickest part of the breast as the carry-over heat will help raise it to the safe 165 °F (74°C) as it rests.
| Turkey Breast Weight | Bone-In Turkey Breast Roast Time (325°F (163°C)) |
| 2-3 pounds | 45 – 75 minutes |
| 4-6 pounds | 90 – 150 minutes |
| 7-8 pounds | 154 – 200 minutes |
How to Store and Reheat?
We all love Thanksgiving leftovers, and we don’t want any of that gorgeous baked turkey breast and gravy to go to waste. Also, while roasting a turkey breast is typically associated with Thanksgiving, having some fresh turkey on hand is a great way to stock your fridge with healthy, lean protein for lunch or dinner.
Here are my best storage and reheating instructions:
- Storage: Store leftover turkey breast bake and gravy in separate airtight containers in the fridge for up to 3 days.
- Reheat:
- Turkey: A foolproof method to reheat turkey is to place the turkey slices in a skillet, add chicken or turkey broth, cover, and simmer gently over medium-low heat for 5-8 minutes.
- Gravy: Reheat in a small pot over medium heat until bubbly and warm, about 5 minutes.
Expert Tips
Here are some of my expert tips for the best-roasted turkey breast with gravy recipe:
- Thaw your turkey: If your turkey breast is frozen, safely and completely thaw your frozen turkey breast in the fridge. Place the unopened turkey on a baking sheet (to catch any juices) and thaw in the fridge. It takes about 24 hours to thaw every 4 pounds of turkey, so your turkey breast can take anywhere from 36 – 48 hours, depending on the weight. Once thawed, the turkey should be baked within 1-2 days.
- Remove the turkey from the fridge before cooking: For the most even cooking, remove the thawed turkey from the refrigerator at least 30 minutes or, better yet, an hour before roasting.
- Make the compound butter in advance: The herbed butter compound can be made 3-5 ahead of time. Having it ready cuts down the prep time in half.
- Equipment you need: While you can bake the turkey breast in a large casserole dish, we had even greater success with a roasting pan (affiliate link) because you can easily roast the turkey and then make the gravy on the stove while it rests. You can prop the turkey up on the included v-rack, but we didn’t find it necessary.
- Be gentle as you are distributing the butter under the skin: Be gentle and go slow while spreading the butter under the skin. You don’t want to tear the turkey skin, as it will expose too much of the flesh while cooking.
- Use a meat thermometer: We loved a Digital Meat Thermometer with a probe (affiliate link) as it is one of those kitchen gadgets that allows you to preset a temperature alarm, meaning there is no guessing and opening and closing the oven. That said, you can use a regular instant-read thermometer (affiliate link.) I would recommend checking at the 1 ½ hour mark, then checking every 10 minutes after that until the turkey is cooked to 155°F (68°C) at the thickest part of the breast.
- Let the turkey rest: Allowing the turkey to rest for at least 30 minutes helps the juices redistribute, meaning a juicy, succulent turkey. Also, if you use a digital probe thermometer, do not remove it until after the turkey has rested. You don’t want all the good juices to escape! Letting the turkey rest with the thermometer still in place prevents any openings that could cause those flavorful juices to leak out, ensuring every bite is moist and delicious.
- Cook the flour: Cooking the flour before adding the stock removes that pasty, raw flour flavor and creates a deeper, almost nutty flavor. The roux is ready when it smells like roasted nuts or popcorn.
- Thickness of the turkey gravy: The gravy will thicken as it sits and even more so when stored in the fridge. You can thin it out with more stock (¼ cup at a time), just make sure to check for seasoning after adding more liquid.
What to Serve with Turkey Breast Roast
Nothing beats the simplicity of this simple turkey breast recipe. It is easy and show-stopping all at once. If you are serving a small gathering, I keep it simple with Maple Cranberry Sauce. But when I am making this roasted turkey breast for Thanksgiving or an elegant fall gathering, I make sure to have all the classic side dishes. My favorites include:
- Mashed potatoes: Give it that classic meat and potatoes pairing with Rosemary Garlic Mashed Potatoes (as pictured), Potato Roses, or Sweet Potato Mashed Potatoes.
- Stuffing: Serve it with chestnut stuffing or wild rice stuffing if you want to go more traditional.
- Roasted vegetables: You can’t have turkey without some colorful roasted veggies to go with it. I love to pair it with Roasted Butternut Squash, Butter and Garlic Green Beans (as pictured), and/or Baked Sweet Potato and Brussels Sprouts.
- Salad: Give your guests a lighter touch with any of our fall salads or seasonal Butternut Squash Salad.
FAQs
We did not think covering the turkey breast was necessary as we roasted it in a low-heat (325 degrees F) oven. The gentle heat cooks the turkey evenly and promotes a crispy, golden brown skin; however, if you feel like the breasts are browning too quickly (i.e. your oven is hotter than the recommended temperature, you can use a piece of foil to cover it).
We’ve found the best way to reheat turkey is to do so with a splash of stock, either chicken broth, vegetable, or turkey. The added liquid helps retain moisture and flavor.
We’ve found you need ¾ lb of turkey breast per person. If you want leftovers, however, I would increase that to 1 pound of turkey breast per person. A 6-pound turkey breast will feed 6 people with plenty of leftovers.
More Turkey Recipes
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Turkey Tenderloin Recipe
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Turkey Wings Recipe
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Roasted Turkey Breast with Gravy Recipe
Equipment
Ingredients
For The Turkey Breast:
- 6 pound turkey breast, skin and bone-in
- ½ cup herb compound butter, recipe below
- 1 large onion, sliced into thick rounds
- 1 large carrot, sliced in large chunks
- 2 celery ribs, sliced in large pieces
- 3 cloves garlic, peeled and rough chop
- 1 lemon
- ½ cup dry white wine, such as sauvignon blanc or pinot gris (or chicken stock for an alcohol-free option)
For The Herb Compound Butter:
- 2 oz unsalted butter, ½ stick – at room temperature
- 1 ½ teaspoons fresh rosemary, finely minced or ½ teaspoon dried rosemary
- 1 ½ teaspoons fresh thyme, finely minced or ½ teaspoon dried thyme
- ½ teaspoon fresh sage, finely minced or ¼ teaspoon dried sage
- 1 clove fresh garlic, finely minced or pressed
- ½ teaspoon lemon zest
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
For the turkey gravy:
- 2 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 tablespoons drippings from roasting pan, fat separated * it can be a little bit more or less
- 3 cups chicken stock , or turkey or vegetable stock
- Salt and pepper to taste
Instructions
For The Turkey Breast:
- Preheat the oven to 450 degrees F/232 degrees C.
- Remove the turkey breast from the fridge 30 minutes or an hour prior you are ready to roast it.
- Meanwhile, make the herbed butter by mixing together butter, rosemary, thyme, sage, garlic, lemon zest, salt and pepper in a bowl until well combined.
- Pat dry the turkey breast with paper towels on all sides.
- Using your fingers, gently separate the top skin from the meat, being careful not to tear the skin.
- Place three tablespoons of the softened herb butter underneath the skin on both sides.
- Spread the remaining herb butter on the top and sides of the turkey skin.
- Place one half of the lemon in the neck cavity rounded side up and secure the turkey skin with a toothpick*.
- Spread onions, carrots, celery, and garlic in an even layer in a large roasting pan or a casserole dish. Pour in the wine (or chicken stock.)
- Place the turkey breast on top of the vegetables. You may have to arrange the vegetables to “prop” the breast to stay upright.
- If using a temperature probe, place it in the thickest part of the breast, being careful not to touch the bone. If you hit the bone, pull back by approximately ½ inch. Set it to alarm at 155 F/ 68 C. (see notes if you do not have a thermometer probe).
- Place in the oven and immediately reduce the heat to 325 F/ 163 C.
- Roast for 1 ½ -2 hours or until the internal temperature reaches 155 F/ 68 C.
- Remove the turkey breast from the oven, place it on a cutting board, and lightly tent with foil. Do not remove the temperature probe if using it. Let it rest for 30 minutes. As it sits, it should reach 165 F/74 C with the help of the residual heat.
To Make The Turkey Gravy:
- Remove the vegetables from the roasting pan.
- Pour the pan drippings into a glass measuring cup. Set aside so that the fat can separate, for about 10-15 minutes. Skim the fat off and discard. You should end up with three tablespoons of drippings. If you have more, you can discard the rest.
- Place the roasting pan on top of the stove at medium-high heat. If you use an oven- and stove-safe roasting pan, you can use it to make the gravy. Otherwise, you can use a medium saucepan.
- Melt the butter and then sprinkle the flour. Cook, stirring constantly with a whisk, until the flour is lightly browned, about 6-8 minutes. Keep a close eye on it and adjust the heat accordingly to prevent burning.
- Add the drippings and stir, scraping up any “brown bits” from the bottom of the roasting pan.
- Add the stock and bring to a boil, then lower the heat to a simmer and cook, stirring frequently, for 10-15 minutes until thickened to your desired consistency.
- Taste the gravy and season with salt and pepper, if desired.
- You can serve it as it is or if you prefer a smooth and silky gravy, you can strain it. To do that, place a mesh strainer over your serving bowl. Pour the now-cooked gravy into the strainer, and use the back of a spoon or spatula to press “lumps.”
To Serve:
- Remove the temperature prope.
- Carve your turkey breast and transfer the slices onto a serving platter.
- Serve with gravy on the side.
Notes
- Yields: This recipe serves 6 people (¾ lbs turkey breast) per person comfortably. The nutritional values below are per serving and include the calories coming from the gravy as well.
- High and low temperature: We intentionally started with a high temperature to crisp up the skin and turned it down to a lower temperature to cook the breasts in a gentle heat. Also, because of the mild heat, we did not think that covering it with foil was necessary.
- Lemon hack: Placing a whole lemon in the cavity helps prevent the turkey skin in the neck area from sinking, but it is an optional step.
- Check doneness: A meat thermometer is the best tool for the most accurate results when cooking turkey. If you don’t have a probe thermometer, we recommend using a digital thermometer and following the time and temperature guide provided in the blog post above. Based on the weight of your turkey breast, it’s best to check doneness closer to the end of the cooking time.
- Residual heat: We intentionally cooked the turkey to 155 degrees F, as the residual heat continued to cook it during the resting process. During our recipe testing, it took about 20 minutes of resting time for the roasted turkey breast to reach 165 degrees F.
- Storage & serving leftovers: Leftover turkey breast and gravy can be refrigerated in airtight containers for up to 3 days. A foolproof method to reheat turkey is to slice the meat and place it in a pan or skillet. Add chicken or turkey broth, cover, and simmer over medium-low heat for 5-8 minutes. While the turkey breast is reheating, you can warm the leftover gravy in a small saucepan.
- Quantity of the gravy: The quantity will depend on the pan you use. When we used the roasting pan, there was a lot of evaporation because of the wide opening, resulting in 1 ½ cups of gravy. If you use a medium saucepan, you should end up with approximately 2 cups of sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great flavor and so easy to make. Will definitely be on my table this Thanksgiving! Thank you!
Thank you Monica! I am so happy to hear that you liked it.