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Lighter Herb Butter Roasted Turkey Breast with Easy Pan Gravy

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A juicy, golden roasted turkey breast with herb butter and a rich pan gravy. This lighter version is perfect for small gatherings or a special weeknight dinner, coming together in under 2 hours with simple ingredients.

Ingredients

Scale
  • 4 tablespoons unsalted butter, softened
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon fresh sage, finely chopped (optional)
  • 3 cloves garlic, minced
  • 1 teaspoon salt (kosher preferred)
  • ½ teaspoon black pepper, freshly ground
  • 1 teaspoon lemon zest
  • 1 bone-in, skin-on turkey breast (about 3–4 pounds)
  • 1 tablespoon olive oil
  • ½ teaspoon salt, for seasoning
  • ¼ teaspoon black pepper
  • 2 tablespoons all-purpose flour (or gluten-free flour blend)
  • 1 cup low-sodium chicken broth (or turkey broth)
  • ¼ cup dry white wine (optional)
  • Salt and pepper, to taste
  • Fresh herbs for garnish (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Place a rack in the middle position. While it heats, take your turkey breast out of the fridge and let it sit at room temperature for about 20 minutes.
  2. Make the herb butter: In a small bowl, combine the softened butter, chopped rosemary, thyme, sage, minced garlic, salt, pepper, and lemon zest. Mix until well combined.
  3. Prepare the turkey breast: Pat the turkey breast dry with paper towels. Drizzle the olive oil over the skin and rub it in. Season with the remaining salt and pepper.
  4. Apply the herb butter: Using your fingers, gently loosen the skin from the meat, starting at the edge and working your way in. Spread about half of the herb butter directly under the skin, onto the meat. Then spread the remaining herb butter all over the outside of the skin.
  5. Roast the turkey breast: Place the turkey breast skin-side up in your roasting pan or baking dish. Roast for about 1 hour to 1 hour 15 minutes, or until the internal temperature reaches 155°F (68°C) when inserted into the thickest part of the breast. Start checking at the 50-minute mark.
  6. Let it rest: Remove the turkey from the oven and transfer it to a cutting board. Tent it loosely with aluminum foil and let it rest for 15-20 minutes. The temperature will continue to rise to 165°F (74°C) during this time.
  7. Make the pan gravy: While the turkey rests, place the roasting pan on the stovetop over medium heat. Add the flour and whisk constantly for about 1 minute, scraping up any browned bits from the bottom of the pan. Slowly pour in the chicken broth and white wine (if using), whisking continuously to prevent lumps. Bring to a simmer and cook for 2-3 minutes, until the gravy thickens. Season with salt and pepper to taste.
  8. Slice and serve: Remove the turkey breast from the bone and slice against the grain into even pieces. Spoon the pan gravy over the top and garnish with fresh herbs if desired.

Notes

Don’t skip the resting time—it keeps the meat juicy. Use a meat thermometer for best results; pull at 155°F and let carryover cooking bring it to 165°F. If the skin browns too quickly, tent with foil. For gluten-free gravy, substitute flour with cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).

Nutrition

Keywords: turkey breast, herb butter, roasted turkey, pan gravy, lighter turkey, easy turkey recipe, small turkey, Thanksgiving turkey

Find it online: https://willarecipes.com/lighter-herb-butter-roasted-turkey-breast-with-easy-pan-gravy/