The Ultimate Roasted Turkey Breast with Herb Butter and Gravy | A Juicy, Flavorful Feast
There’s a certain kind of quiet magic that happens in the kitchen when a simple ingredient is transformed with a little time and a lot of care. For me, that magic is embodied in this roasted turkey breast. It’s the answer to those chilly Sunday afternoons when you crave a full Thanksgiving-style spread but don’t want the days of work, or the quiet Wednesday night that deserves something a little more celebratory than the usual weeknight fare. This recipe came to be out of a desire for that grand, comforting flavor, without needing a special occasion as an excuse. The moment you slide your hand under the skin to slather it with herbed butter, you’ll understand—this is more than a recipe; it’s an act of love that fills your entire home with the scent of sage, rosemary, and promise.
Why You’ll Love This
Effortless Elegance: It delivers the show-stopping centerpiece appeal of a whole turkey with a fraction of the work and time.
Unbelievably Juicy & Flavorful: The dry brine process is a game-changer, seasoning the meat deep down to its core and ensuring every single slice is moist and tender.
The Gravy Makes Itself: Using the glorious, herb-infused pan drippings means your gravy is packed with flavor from the very first step.
Your Kitchen Will Smell Incredible: The aroma of roasting turkey, buttery herbs, and mirepoix vegetables is pure, unadulterated comfort.
I’ll never forget serving this to my friend’s son, a legendary picky eater whose diet seemed to consist solely of beige foods. He eyed the golden-brown turkey with suspicion, but after a little coaxing, he took a bite. Then another. His eyes widened, and he quietly asked for a second slice, bypassing the chicken nuggets entirely. It was a silent, but powerful, victory.
What Makes It Special
The Dry Brine: A simple mix of salt and herbs worked under the skin does the heavy lifting. It pulls moisture inward, resulting in exceptionally seasoned and incredibly juicy meat.
Herb Butter Under the Skin: By slipping a lemon-zested, herby butter directly between the meat and the skin, you’re basting the turkey from the inside out as it roasts. This is the secret to that rich flavor and crispy, golden skin.
The Flavor Foundation: Roasting the turkey on a bed of onions, carrots, celery, and garlic with broth and wine creates a built-in aromatic steam bath and forms the base for your incredible gravy.
Making It Happen
The journey to this magnificent meal begins a day ahead. Combine your dry brine seasonings—the sage, garlic powder, onion powder, and rosemary—with kosher salt. Pat your turkey breast completely dry; this is crucial for crispy skin. Then, with gentle fingers, carefully work your way under the skin, separating it from the breast meat to create a pocket. Massage the majority of your dry brine mix directly onto the meat under the skin. Wrap it up and let it rest in the refrigerator overnight; this is where the magic begins.
When you’re ready to roast, take the turkey out and let it come to room temperature for about 45 minutes. This helps it cook evenly. As it sits, chop your aromatic vegetables and scatter them in a foil-lined roasting pan. Pour in the broth and wine—this will keep the environment humid and create your gravy starter.
Now, for the herbed butter. Blend the softened butter with the reserved dry brine mix and the bright, fragrant zest of a lemon. This mixture will be your golden paste. Pat the turkey skin dry once more, then slather the entire outside with the herbed butter, creating a thick, flavorful coating. Place the turkey, skin-side up, on a rack over the vegetables.
Roast it in a preheated 350°F oven until a meat thermometer inserted into the thickest part reads 160°F. The wait is the hardest part, as your kitchen fills with an irresistible aroma. Once it’s out, tent it with foil and let it rest. This is non-negotiable—it allows the frantic juices to relax back throughout the meat, guaranteeing a moist carve.
While the turkey rests, make your pan gravy. Strain the liquid from the roasting pan, pressing on the soft vegetables to get every last drop of flavor. In a saucepan, make a simple roux with butter and flour, then slowly whisk in those precious strained drippings. As it simmers, it will thicken into the most flavorful, savory gravy you’ve ever made.
You Must Know
Pat the Skin Dry: Before applying the herb butter, always pat the turkey skin dry with a paper towel. This is the single best trick for achieving crispy, not soggy, skin.
Trust the Thermometer, Not the Clock: Oven temperatures vary. A reliable meat thermometer is your best friend to prevent overcooking.
Don’t Skip the Rest: Letting the turkey rest for 15 minutes after roasting is what locks in the juices. Cutting in too early will let them run out onto the cutting board.
Separate the Skin Gently: Use your fingers and work slowly to avoid tearing the skin. It doesn’t need to be perfect, just create a good-sized pocket.
Serving It Up
Carve the turkey against the grain into thick, juicy slices and serve nestled alongside creamy mashed potatoes, which are a mandatory vehicle for that glorious gravy. A tangy cranberry sauce, some green beans almondine, or a sharp arugula salad provide beautiful contrast. For a drink pairing, a buttery Chardonnay or a crisp, apple-forward hard cider complements the rich, herby flavors perfectly.
Make It Different
Dietary Needs: Use plant-based butter and ensure your broth is vegan to make this dairy-free. For gluten-free, simply use a 1:1 GF flour blend for the gravy.
Flavor Twists: Swap the sage and rosemary for tarragon and thyme for a more French-inspired profile. Add a tablespoon of Dijon mustard to the herb butter for a subtle tang.
Spice Lover’s Kick: Add a teaspoon of smoked paprika or a pinch of cayenne to the dry brine mixture.
Storing and Reheating Your Masterpiece
Store leftover turkey and gravy in separate airtight containers in the refrigerator for up to 4 days.
Reheating Turkey: To keep it moist, reheat slices in a covered oven-safe dish with a splash of broth at 325°F until warm. The microwave will make it rubbery.
Reheating Gravy: Warm it gently in a small saucepan over low heat, whisking in a little extra broth or water if it has thickened too much.
Your Gravy Success Tips
If your pan drippings taste too salty, dilute them with additional unsalted broth before making the gravy.
For a super-smooth gravy, make sure to whisk constantly while adding the drippings to the roux to prevent lumps.
If your gravy is too thin, let it simmer a bit longer. If it’s too thick, whisk in a little more broth until it reaches your desired consistency.
Frequently Asked Questions
1. Can I make this with a boneless turkey breast?
You can, but you’ll lose some of the deep flavor and juiciness that the bone provides. If using boneless, reduce the cooking time significantly and start checking the temperature after 45 minutes.
2. I don’t have 24 hours to dry brine. Can I skip it?
While the dry brine is highly recommended for the best results, you can apply the herb butter and roast it without brining. Just be sure to season the meat generously with salt and pepper under the skin.
3. What if I don’t have a roasting rack?
Create a “rack” with a tightly packed layer of more chopped carrots, celery, and onions. This will lift the turkey out of the direct liquid and still allow for air circulation.
4. My gravy is lumpy! How can I fix it?
Don’t worry! Simply strain the finished gravy through a fine-mesh sieve into a clean pot. This will catch any flour lumps, leaving you with a silky-smooth sauce.
5. Can I use dried herbs instead of fresh in the roasting pan?
Absolutely. Use about one-third of the amount of dried herbs (so roughly 1 tsp dried thyme instead of 4-5 fresh sprigs). The flavor will be slightly different but still delicious.
Roasted Turkey Breast with Herb Butter and Gravy
| Prep Time: | 30 minutes (plus 12-24 hrs brining) |
| Cook Time: | 1 hour 45 minutes |
| Total Time: | 2 hours 15 minutes (plus brining) |
| Servings: | 6-8 |
| Category: | Main Course |
| Difficulty: | Intermediate |
| Cuisine: | American |
Yield: One 7 lb roasted turkey breast with gravy
Ingredients
Turkey:
7 lb skin-on, bone-in turkey breast, thawed
Dry Brine Seasoning:
3 tbsp kosher coarse salt (more or less if needed*)
1 tsp black pepper
2 tsp dried sage
2 tsp garlic powder
2 tsp onion powder
1/2 tsp dried ground thyme
1/2 tsp dried crushed rosemary
1/2 tsp celery seed
Herb Butter:
1/2 cup unsalted butter, softened
1 1/2 tbsp dry brine seasoning (from above)
1 lemon, zest only
For Roasting Turkey Breast:
1 yellow onion, roughly chopped
2 celery ribs, roughly chopped
3 carrots, roughly chopped
4-5 garlic cloves, smashed
2 cups chicken or vegetable broth
1/2 cup dry white wine
4-5 fresh thyme sprigs
4-5 fresh sage leaves
For Turkey Pan Gravy:
4 tbsp unsalted butter
1/4 cup all-purpose flour (use GF flour if needed)
2 cups turkey drippings and cooking liquid, strained
1/2 tsp black pepper, more or less to taste
Kosher coarse salt, only if needed
Instructions
Dry Brining (12-24 hours ahead): In a bowl, combine all Dry Brine Seasoning ingredients. Set aside 1.5 tablespoons for the herb butter. Pat the turkey breast completely dry with paper towels. Gently separate the skin from the breast meat to create a pocket, being careful not to tear it. Rub the remaining dry brine seasoning directly onto the meat under the skin. Cover the entire turkey and baking sheet with aluminum foil and refrigerate for 12-24 hours.
Roasting: Remove the turkey from the fridge and discard the foil. Let it sit at room temperature for 30-45 minutes. Preheat oven to 350°F. Line a roasting pan with foil for easy cleanup.
Scatter the chopped onion, celery, carrots, and garlic in the prepared pan. Add broth, wine, thyme sprigs, and sage leaves. Place a roasting rack over the vegetables.
In a small bowl, mix the softened butter, reserved 1.5 tbsp dry brine seasoning, and lemon zest until well combined.
Pat the outside of the turkey skin dry once more. Rub the entire outside of the turkey with the herb butter mixture. Place the turkey, skin-side up, on the rack in the roasting pan.
Roast for 1 hour 30 minutes to 1 hour 45 minutes, or until a meat thermometer inserted into the thickest part of the breast reads 160°F.
Remove the turkey from the oven, tent with foil, and let it rest for 15 minutes. The temperature will rise to 165°F during this time.
For the Gravy: Strain the pan drippings from the roasting pan through a fine-mesh strainer into a measuring cup. Press on the vegetables to extract all the liquid. If you have less than 2 cups, add enough broth to make 2 cups.
In a saucepan, melt 4 tbsp of butter over medium heat. Whisk in the flour until smooth and cook for 1 minute. While whisking constantly, slowly pour in the strained pan drippings. Continue to whisk until the gravy comes to a simmer and thickens. Season with black pepper and taste, adding salt only if needed. Simmer for 2-3 minutes, then remove from heat.
Carve the turkey breast against the grain and serve immediately with the warm gravy.
Notes
*Salt Note: If using fine table salt, use only about 2 tablespoons, as it is saltier by volume than coarse kosher salt.
*Serving: A 6-8 lb bone-in turkey breast will serve 6-8 people, depending on sides and appetite.*
