Description
This Butter and Herb Turkey Breast Roast with Easy Pan Gravy is a flavorful and juicy turkey breast roast infused with fresh herbs, garlic, and smoked paprika, served with a rich, homemade pan gravy made from the roasting drippings. Perfect for a comforting dinner, this recipe combines roasting and simple stovetop techniques to create a classic, savory meal.
Ingredients
Scale
Turkey Roast
- 3 pound fresh boneless turkey breast
- 1/2 sweet onion, sliced
- 1 lemon, sliced
- 1 handful fresh poultry blend herbs (thyme, rosemary, sage)
- ¼ cup unsalted butter, softened
- Kosher salt and pepper, to taste
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon dried thyme
- ¼ cup turkey or chicken stock
Pan Gravy
- 1 tablespoon unsalted butter
- 3 cups turkey or chicken stock
- ¼ cup all-purpose flour
- Kosher salt and pepper, to taste
Instructions
- Prepare the roasting base: Preheat your oven to 450°F. In the center of a cast iron skillet or ceramic pan, layer the sliced onion, lemon, and fresh poultry herbs to create a flavorful bed for the turkey breast.
- Season the turkey: Pat the turkey breast dry with paper towels. Place it on top of the onion and herb layer in the pan. Rub the turkey all over with the softened butter. Season generously with kosher salt and pepper. In a small bowl, combine garlic powder, smoked paprika, and dried thyme, then sprinkle this mixture evenly over the turkey. Add ¼ cup of turkey or chicken stock to the pan around the turkey.
- Roast the turkey: Place the pan in the oven and roast at 450°F for 20 minutes. Then reduce the oven temperature to 350°F and continue roasting for an additional 30 to 40 minutes, or until the internal temperature of the turkey reaches 165°F. Once done, carefully transfer the turkey to a cutting board and let it rest while you prepare the gravy.
- Remove solids and prepare for gravy: Using a slotted spoon, remove the large pieces of onion, lemon, herbs, and any excess fat from the roasting pan, leaving the drippings behind. Place the pan over medium-low heat and stir in 1 tablespoon of butter until melted.
- Make the gravy: In a separate shaker cup or jar with a lid, add flour to the 3 cups of stock and shake vigorously for about 30 seconds to fully incorporate the flour without lumps. Slowly pour this mixture into the pan with the drippings while whisking constantly. Continue cooking and whisking for 5 to 10 minutes until the gravy thickens smoothly. Taste and adjust seasoning with kosher salt and pepper as desired.
- Serve: Slice the rested turkey breast and serve it topped or accompanied by the hot pan gravy. Reheat leftover gravy over low heat with a splash of stock, whisking to restore consistency if needed.
Notes
- If your turkey breast has casing or twine, leave it on during roasting and remove before slicing for ease of cooking.
- The gravy can be made ahead and reheats well; warm gently on the stove adding a little stock to loosen if thickened too much.
- Use a meat thermometer to ensure the turkey reaches a safe internal temperature of 165°F.
- Fresh herbs impart the best flavor, but dried herbs can be substituted if needed.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 110 mg
