Classic Roasted Boneless Turkey Breast with Gravy
This roasted boneless turkey breast with homemade gravy is perfect for a more intimate Thanksgiving celebration. It’s flavorful, juicy, and just right for smaller gatherings—no need for a whole bird when this delivers all the holiday comfort.
Cozy Turkey Dinner
When you’re looking to keep things cozy yet festive, this turkey breast is your go-to. Herb butter under the skin keeps it moist, while the homemade gravy adds that classic Thanksgiving touch.
It’s the perfect addition to your holiday spread, served alongside flavorful sides like Yukon Gold mashed potatoes, crispy roasted sweet potatoes, hot honey glazed carrots, and maple sriracha brussels sprouts.
Whether you’re celebrating with close family or a few friends, this classic roasted boneless turkey breast with gravy brings all the warmth and tradition of Thanksgiving to your table—without the stress of cooking a whole bird.
So enjoy the holiday with good food, great company, and memories in the making!
Why You’ll Love This Recipe
Ingredient Notes
For the Turkey:
- Boneless Turkey Breast: Perfect for smaller gatherings, this cut cooks faster than a whole turkey while still delivering tender, juicy meat. Keeping the skin on locks in moisture and adds flavor as it crisps up during roasting.
- Unsalted Butter: Softened butter spreads easily under the skin, keeping the turkey moist and tender as it roasts.
- Olive Oil: Combined with butter, it helps achieve a golden, crispy skin and adds depth to the flavor.
- Garlic: Fresh minced garlic infuses the herb butter with bold, savory undertones, balancing the richness of the butter with a sharp, aromatic punch.
- Fresh Herbs (Thyme, Rosemary, Sage): These classic Thanksgiving herbs—whether fresh or dried—bring a fragrant, earthy complexity. Thyme for freshness, rosemary for a woody hint, and sage for warmth and peppery depth.
For the Gravy:
- Turkey Drippings: Packed with flavor, the drippings create a rich, savory gravy. Be sure to scrape up any browned bits for extra depth.
- Chicken or Turkey Stock: Forms the gravy’s base, adding richness. Turkey stock offers traditional flavor, but chicken stock works well too.
- All-Purpose Flour: Thickens the gravy to a smooth, velvety texture that coats each bite.
- Dry White Wine (optional): Adds acidity and depth, balancing the richness of the drippings. Substitute with extra stock if preferred.
Step-By-Step Directions
*Find the full printable recipe with specific measurements below.
1
Prep the Turkey
Place turkey breast, skin side up, on a roasting rack and pat dry.
2
Herb Butter
Mix softened butter, olive oil, garlic, rosemary, thyme, sage, salt, and pepper.
3
Apply Butter
Spread under the skin, then rub any extra over the top.
4
Roast
Bake for 1.5 to 2 hours until internal temp reaches 165°F. Tent with foil if browning too fast. Add broth if drippings start to burn.
5
Rest
Let the turkey rest for 15 mins before slicing.
6
Make Gravy
Deglaze pan with wine. Whisk flour and stock into drippings. Gradually add more stock and simmer until thickened. Season and serve.
Pro Tips
- Room Temperature Turkey: Let the turkey breast sit at room temperature for about 30 minutes before roasting. This helps it cook more evenly and prevents it from drying out.
- Use a Meat Thermometer: To avoid overcooking, use a meat thermometer to check the internal temperature. The turkey is done when it reaches 165°F (75°C) in the thickest part of the breast.
- Resting is Key: Always allow the turkey to rest for at least 15 minutes after roasting. This lets the juices redistribute, ensuring each slice is tender and juicy.
- Crispy Skin: If the turkey skin isn’t crisping up, place it under the broiler for 2-3 minutes at the end of roasting, but watch closely to avoid burning.
- Gravy Thickness: For a thicker gravy, let it simmer for a few more minutes to reduce. If it’s too thick, thin it out with a bit of extra stock.
Tips for Buying Turkey Breast
- Size & Weight: For smaller groups, a 2-3 pound boneless turkey breast (typically a half breast) is ideal, serving 2-3 people per pound. If you want leftovers, choose a slightly larger one. Whole turkey breasts, which include both lobes, are usually bone-in and weigh 4-6 pounds.
- Fresh vs. Frozen: Fresh turkey breasts are convenient with no thawing needed, but frozen can be more budget friendly. Allow 24 hours in the fridge per 4-5 pounds to thaw.
- Bone-In vs. Boneless: Boneless breasts are easier to carve and cook faster, great for small gatherings. Bone-in breasts may have a bit more flavor but take longer to cook.
- Netting: If your boneless turkey breast comes with netting, remove it before seasoning. Spread butter under the skin, then reshape the breast and tie with kitchen twine or mold it by hand. Alternatively, keep the netting on and spread the butter mixture over the skin and netting. Be sure to remove the netting after cooking and resting.
Favorite Sides for Serving
Pair your Roasted Boneless Turkey Breast with Gravy with these delicious sides for a balanced Thanksgiving meal:
Vegetable Sides
- Hot Honey Roasted Carrots: Sweet with a hint of heat, these caramelized carrots add vibrancy to the meal.
- Crispy Roasted Sweet Potatoes: Golden-brown and seasoned with favorite fall spices, these add a warm, sweet contrast to the savory turkey.
- Maple Sriracha Brussels Sprouts: Bold and sweet-spicy, these Brussels sprouts perfectly complement the turkey and gravy.
- Simply Sautéed Butternut Squash: Buttery, caramelized squash offers a cozy, fall-inspired side.
Salads
- Spinach Gorgonzola Salad with Pear and Pomegranate: A fresh mix of creamy, tangy, and sweet flavors to lighten the meal.
- Roasted Carrot and Parsnip Salad: Earthy roasted veggies tossed with greens and citrus vinaigrette add heartiness.
- Simple Strawberry Spring Mix Salad: Crisp greens and sweet strawberries offer a refreshing contrast to the rich turkey and gravy.
FAQs
HUNGRY FOR MORE? Be sure to try more of our fall dinner favorites like maple bourbon glazed turkey breast, chicken and potatoes with cider cream sauce, and our pork tenderloin with apples and onions.
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Classic Roasted Boneless Turkey Breast with Gravy
Equipment
- roasting pan
- meat thermometer
Ingredients
For the Turkey
- 1 boneless turkey breast (about 2-3 pounds)
- 3 tablespoons unsalted butter, softened
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 2 teaspoons fresh thyme, finely chopped (1 teaspoon dried)
- 1 teaspoon fresh rosemary, finely chopped (½ teaspoon dried)
- 1 teaspoon fresh sage, finely chopped (½ teaspoon dried)
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
For the Gravy
- drippings from the roasted turkey breast
- 2 cups chicken or turkey stock (broth)
- 3 tablespoons all-purpose flour
- ¼ cup dry white wine (optional)
- salt and freshly ground black pepper to taste
Instructions
Prepare the Turkey
- Preheat your oven to 325°F (165°C). Set the turkey breast on a roasting rack in a roasting pan, skin side up and pat dry.
- Make the herb butter: In a small bowl, mix the softened butter, olive oil, garlic, rosemary, thyme, sage, salt, and pepper until well combined.
- Butter up the turkey: Gently lift the skin of the turkey breast and spread the herb butter evenly under the skin, then rub any remaining butter over the top of the skin. *If your turkey comes with netting, leave it on and just spread the butter all over the top and sides of the turkey.
- Roast: Place the roasting pan in the center of the preheated oven and roast the turkey for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (75°C) when tested with a meat thermometer. *If the skin starts to brown too quickly, tent the turkey with foil. **If the drippings start to burn, add some chicken broth to just cover the bottom of the pan.
- Rest: Once done, remove the turkey from the oven and let it rest for 15 minutes before slicing (remove netting if applicable). This helps the juices redistribute, keeping the meat juicy.
Make the Gravy
- Deglaze the pan: Place the roasting pan with all the drippings over medium heat on the stovetop. Add the white wine (if using) and scrape up any browned bits from the bottom of the pan.
- Create a roux: In a small bowl, whisk together the flour and about ½ cup of the stock to make a slurry. Slowly whisk this into the pan drippings.
- Add the stock: Gradually pour in the remaining stock while whisking constantly. Bring to a simmer and continue whisking frequently until the gravy reaches your desired consistency (about 10-15 minutes for thicker gravy).
- Season and serve: Season the gravy with salt and pepper to taste. Strain if you prefer a smoother texture.
Recipe Notes
- Fridge: Store leftover turkey in an airtight container for up to 3-4 days.
- Freezer: Freeze cooked turkey for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm leftovers in the oven at 300°F, covered with foil. Add a little gravy or broth to keep it moist.
- Gravy storage: Store gravy in the fridge for 2-3 days or freeze it for up to 3 months. Reheat gently on the stovetop, adding stock if needed to adjust thickness.
Nutrition
*Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Maplevine Kitchen makes no guarantees to the accuracy of this information.
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