Herb-Roasted Boneless Turkey Breast with Pan Gravy
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This herb-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 fall sides like Yukon Gold mashed potatoes, crispy roasted sweet potatoes, hot honey glazed carrots, and maple sriracha brussels sprouts.
This recipe is also part of our Thanksgiving Dinner for 4 roundup, featuring three perfectly curated menus for small Thanksgiving dinner celebrations.
Need something for guests to snack on while the turkey finishes? We’ve got 12 easy Thanksgiving appetizer ideas, including several make-ahead options.
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: The flavorful pan juices and rendered turkey fat form the base of the gravy, while the browned bits left in the roasting pan add even more savory flavor.
- Unsalted Butter: If you don’t have enough rendered turkey fat to make the roux, add enough butter to make up the difference.
- Chicken or Turkey Stock: Turkey stock gives the gravy a more traditional flavor, but low-sodium chicken stock works well too.
- All-Purpose Flour: Cooked with the turkey fat and butter to make a roux, which gives the gravy a smooth, rich texture.
- Dry White Wine (optional): Helps loosen the browned bits from the roasting pan while adding a little acidity to balance the richness. Substitute additional 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
Separate the turkey fat from the pan juices. Return 3 tablespoons fat to the roasting pan, adding butter as needed. Whisk in flour and cook for 2 minutes. Add wine, then gradually whisk in the stock and reserved turkey juices. Simmer until smooth and thickened, then season to taste.
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 Consistency: The gravy will continue to thicken slightly as it cools. If it gets too thick, whisk in a splash of warm stock. If it’s too thin, let it simmer for another minute or two.
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.
- Fondant Sweet Potatoes with Maple-Thyme Glaze: These melt-in-your-mouth sweet potato rounds are slow-cooked in butter, maple syrup, and thyme, making them the ultimate complement 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: Creamy Gorgonzola, juicy pear, and tart pomegranate bring fresh color and a sweet-savory contrast to the meal.
- Autumn Panzanella Salad with Squash and Apple: Toasted sourdough, roasted squash, crisp apple, arugula, and goat cheese make this a fresh but satisfying counterpoint to turkey and gravy.
- Fall Kale Salad with Roasted Delicata and Goat Cheese: Roasted delicata squash, creamy goat cheese, and toasted hazelnuts make this hearty fall salad a fresh counterpoint to turkey and gravy.
Looking for more ideas? Browse my curated collection of easy fall sides for chicken dinners, holiday gatherings, potlucks, and parties, with quick notes to help you choose the right dish for your menu.
FAQs
HUNGRY FOR MORE? Be sure to try more of our fall dinner favorites like maple bourbon glazed turkey breast, cider chicken with apples and cranberries, holiday cranberry chicken, and our pork tenderloin with apples and onions.
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Herb-Roasted Boneless Turkey Breast with Pan Gravy
Equipment
- roasting pan with a rack
Ingredients
For the Turkey
- 1 boneless turkey breast, 2 to 3 pounds
- 4 tablespoons unsalted butter, softened
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves, finely chopped
- 1 tablespoon fresh sage, finely chopped
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
For the Pan Gravy
- Pan drippings from the roasted turkey
- Unsalted butter, as needed
- 3 tablespoons all-purpose flour
- ¼ cup dry white wine, optional
- 2 to 2 ½ cups low-sodium chicken or turkey stock
- Kosher salt, to taste
- Fresh ground black pepper to taste
Instructions
Prepare the Turkey
- Preheat the oven. Preheat the oven to 325°F (165°C). Place the turkey breast skin-side up on a rack set inside a roasting pan. Pat the turkey dry with paper towels.
- Make the herb butter. In a small bowl, mix the softened butter, olive oil, garlic, rosemary, thyme, sage, salt, and pepper until well combined.
- Season the turkey. Gently loosen the skin from the turkey breast and spread the herb butter evenly underneath. Rub any remaining herb butter over the skin. If your turkey breast comes with netting, leave it on and spread the herb butter over the top and sides of the turkey.
- Roast the turkey. Roast in the center of the oven for 1 ½ to 2 hours, or until the thickest part of the breast reaches 165°F (75°C) on a meat thermometer. If the skin browns too quickly, loosely tent the turkey with foil. If the pan drippings begin to burn, add enough chicken or turkey stock to lightly cover the bottom of the pan.
- Rest the turkey. Transfer the turkey to a cutting board and let it rest for 15 minutes before slicing. Remove the netting before slicing, if applicable.
Make the Pan Gravy
- Separate the drippings. While the turkey rests, carefully pour the pan drippings into a measuring cup or fat separator. Let the fat rise to the top, then separate the fat from the pan juices.
- Make the roux. Return 3 tablespoons of the reserved turkey fat to the roasting pan, adding butter as needed to equal 3 tablespoons total. Set the roasting pan over medium heat. Whisk in the flour and cook for about 2 minutes, scraping up the browned bits from the bottom of the pan, until the mixture is smooth and lightly golden.
- Add the wine. Slowly whisk in the white wine, if using, and simmer for about 1 minute, continuing to scrape up any browned bits from the pan.
- Add the stock. Gradually whisk in 2 cups of chicken or turkey stock along with the reserved turkey juices. Bring to a gentle simmer.
- Simmer the gravy. Cook for 5 to 8 minutes, whisking occasionally, until the gravy is smooth and thick enough to coat the back of a spoon. If it becomes too thick, whisk in a little additional stock until it reaches your preferred consistency.
- Season and serve. Taste and season with salt and freshly ground black pepper as needed. Strain the gravy for an extra-smooth texture, if desired, and serve warm with the sliced turkey.
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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My go-to for a smaller Thanksgiving! The herb butter keeps it juicy, and the gravy is incredible. Simple, flavorful, and perfect for a cozy holiday meal!