Turkey Breast

Turkey is EASY using a boneless turkey breast and you will love this gravy recipe made from the pan drippings. Easier to roast than a whole Thanksgiving turkey!

Dotted with herb butter, this keeps the turkey tender and moist. Plus adds amazing flavor to the turkey meat and gravy...

Why This Recipe Works

When choosing what Thanksgiving turkey to make, there are lots of things to consider. Most years, I make one classic bird we all know and love, but my insider secret is I prepare at least one boneless turkey breast.

I NEVER want to wake up the day after Thanksgiving without leftovers. That actually happened, and it was not good...

• With a turkey breast, it is super simple to roast and you can buy both white and dark meat roasts.
• Cleanup and carving are a breeze, no mess or bones to deal with!
• The herb butter flavors the boneless turkey roast.
• Chicken stock in the pan drippings make amazing herb-flavored turkey gravy!
• Make an extra boneless turkey breast for L-E-F-T-O-V-E-R-S!

Here Is All You Need...

Herb Butter (Compound Butter)

Herb Butter is amazing on roasted vegetables, hot pasta, sizzling grilled steak, or oven warmed baguettes and dinner rolls.

Check out this recipe

How To Make Turkey Roast:

1. Plan ahead, and thaw your turkey roast 1 ½ to 2 days ahead in the fridge. Place it in a small pan to catch any drips.
2. Preheat the oven to 375 degrees.
3. Unwrap the turkey from its package. IMPORTANT: Leave the netting on the turkey so it holds together. Dry off the surface well with paper towels, this helps the butter stick.
4. In a small bowl, mix soft butter, chopped herbs, salt and pepper.
5. Pull up the netting all around the boneless turkey roast. This makes it easier to remove after roasting and allows you to place the herb butter mixture on the turkey. Place 8 teaspoons of herb butter all over the surface of the turkey roast under the netting.
6. Set turkey roast in a small roasting pan with extra sprigs of herbs (sage, rosemary, and thyme), and pour about 2 cups of chicken stock in the bottom of the pan.
7. Roast 375 for 1 hour and 45 minutes. The internal temperature will need to reach 165 degrees.
8. NOTE: Disregard the cooking instruction on the package, and I recommend tossing the gravy packet and making your own!

Turkey Gravy:

1. Heat on medium-low. Add 1 cup turkey pan drippings into a saute pan, remove large pieces of herbs.
2. Mix ¼ cup soft butter with ¼ cup flour until smooth using a small spatula. This is your gravy thickener.
3. Whisk pan drippings, add in chicken stock, white wine, salt, pepper, and add your butter/flour thickener. Bring to a boil; reduce heat and simmer, whisking constantly, until thickened, about 20 minutes.
4. Serve warm in a gravy boat or cup with a spout.

What Thanksgiving Sides To Serve?

• Make these Make-Ahead Mashed Potatoes with 5 Ways to Reheat them for your holiday party.
• For more sides, you can't beat classics like Sweet Potato Casserole,  Coconut-Pecan Sweet Potatoes, or Party Dinner Rolls!
• Sausage Dressing is a meal by itself, with crumbled sausage, cornbread, and more.

More Of My Thanksgiving Recipes:

Here are some other recipes for Thanksgiving that you might enjoy:

• Delicious Thanksgiving Appetizers and party snacks to make; Festive Holiday "Ornament" Cheese Balls, Spicy Pumpkin Pie Candied Pecans, Brie and Bacon Palmiers, Candy Corn Harvest Munch Mix, or Crunchy Roasted Pumpkin Seeds
• Try this amazing Kahlua Pineapple Glazed Ham for your main course.
• Here is a great fall drink idea! Fireball Cinnamon Apple Cider Fall Cocktails.
• How about some amazing apple desserts? Baked Caramel Apple Crisp Dessert,  Apple Pie Filling, or Apple Crumble Pie will have your guests raving!
• Thanksgiving table settings idea, make Fall Succulent Topped Pumpkins or Thanksgiving Table: Pumpkin Flower Centerpieces using real flowers and pumpkins!
• Wondering what to do with Thanksgiving leftovers? Make Thanksgiving Empanadas (Hand Pies)!

Print Pin Recipe

Herb Roasted Turkey Breast

Turkey breast recipe using boneless turkey breast plus gravy recipe from the pan drippings. Easier to roast than a whole Thanksgiving turkey!

Course Main Course

Cuisine American

Keyword thanksgiving dinner, thanksgiving turkey breast, turkey breast

Prep Time 15 minutes

Cook Time 1 hour 45 minutes

Total Time 2 hours

Servings 8

Calories 497kcal

Author Lisa Hatfield

Equipment

Stainless Pan

Ingredients

• 3 pound boneless turkey roast

herb butter

• 1 tablespoons chopped herbs parsley, thyme, rosemary
• ½ cup salted butter softened

turkey gravy

• 1 cup turkey pan drippings
• 2 cups chicken stock
• 2 tablespoons good white wine optional
• ¼ teaspoon fresh cracker pepper
• 1 teaspoon sea salt
• 4 tablespoons salted butter
• 4 tablespoons all-purpose flour

Instructions

• Plan ahead, and thaw your turkey roast 1 ½ to 2 days ahead in the fridge. Place it in a small pan to catch any drips.
• Preheat the oven to 375 degrees.
• Unwrap the turkey from its package. IMPORTANT: Leave the netting on the turkey so it holds together. Dry off the surface well with paper towels, this helps the butter stick.
• In a small bowl, mix soft butter, chopped herbs, salt and pepper.
• Pull up the netting all around the boneless turkey roast. This makes it easier to remove after roasting and allows you to place the herb butter mixture on the turkey. Place 8 teaspoons of herb butter all over the surface of the turkey roast under the netting.
• Set turkey roast in a small roasting pan with extra sprigs of herbs (sage, rosemary, and thyme), and pour about 2 cups of chicken stock in the bottom of the pan.
• Roast 375 for 1 hour and 45 minutes. The internal temperature will need to reach 165 degrees.
• NOTE: Disregard the cooking instruction on the package, and I recommend tossing the gravy packet and making your own!

make the gravy:

• Heat on medium-low. Add 1 cup turkey pan drippings into a saute pan, remove large pieces of herbs.
• Mix ¼ cup soft butter with ¼ cup flour until smooth using a small spatula. This is your gravy thickener.
• Whisk pan drippings, add in chicken stock, white wine, salt, pepper, and add your butter/flour thickener. Bring to a boil; reduce heat and simmer, whisking constantly, until thickened, about 20 minutes.
• Slice into ½" thick slices, and serve with or pour gravy over turkey. Serve gravy warm in a gravy boat or cup with a spout on the side of the turkey.

Notes

thawing: 

Always, thaw in the refrigerator for food safety 1  ½-2 days, set it in a small dish to catch any liquid.

frozen turkey roast:

If you don't have time to thaw the roast, this recipe will work, but you will be cooking it for 2 ½- 3 hours depending on your oven, so check it at every 30 minutes in the last hour of cooking, you are looking for an internal temperature of 165 degrees.

boneless turkey breast: 

A boneless Turkey Roast has white and or dark meat (depending on the brand) and is easy to find in grocery stores. It is easily roasted in the oven and sliced once cooked, and is held together with a net during cooking.

turkey cooked temperature: 

The internal temperature should reach 165 degrees in the very center of the boneless roast.

Nutrition

Serving: 6g | Calories: 497kcal | Carbohydrates: 8g | Protein: 53g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 187mg | Sodium: 1228mg | Potassium: 674mg | Fiber: 1g | Sugar: 2g | Vitamin A: 769IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 2mg

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