Chicken & Poultry

Serving

Roast Turkey Breast with Herb Gravy

Name: Roast Turkey Breast with Herb Gravy
Total time: 105 min
Yield: 6 servings
Cuisine: Chicken & Poultry
Ingredients: 1 boneless turkey breast (about 3 pounds); 4 tablespoons unsalted butter, softened; 2 cloves garlic, minced; 1 tablespoon chopped fresh rosemary; 1 tablespoon chopped fresh thyme; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 cup chicken broth; 2 tablespoons all-purpose flour; 1/2 cup milk

A juicy boneless turkey breast roasted with butter and herbs, served with a savory pan gravy.

105 minutes

Serves 6

Dinner

37 min prep

58 min cook

Contains common allergens

Dairy Wheat

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Instructions

8 steps

1
Preheat oven to 350°F (175°C).
2
Mix softened butter with garlic, rosemary, thyme, salt, and pepper.
3
Rub the herb butter all over the turkey breast, including under the skin if possible.
4
Place turkey breast in a roasting pan and pour chicken broth into the bottom of the pan.
5
Roast 75-90 minutes, basting occasionally, until internal temperature reaches 165°F (74°C).
6
Remove turkey and let rest 15 minutes; reserve pan drippings.
7
Whisk flour into the pan drippings over medium heat on the stovetop, then gradually whisk in milk until gravy thickens, about 5 minutes.
8
Slice turkey and serve with the herb gravy.

Roast Turkey Breast with Herb Gravy — plated and served — Serving moment. How Roast Turkey Breast with Herb Gravy looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

66/100

Works for many families

Allergen-friendly 80

Kid-friendly 55

Weeknight-easy 52

Budget-friendly 72

Great leftovers 87

Pantry-friendly 54

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

Calories

2 g

Protein

4 g

Carbs

9 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Roast turkey with gravy sits firmly in North American holiday cooking, especially Thanksgiving and Christmas tables, where the pan drippings are treated almost as important as the bird itself. A boneless turkey breast is a smaller-household adaptation of the whole roast turkey: easier to carve, faster to roast, and focused on clean slices rather than a dramatic centerpiece.

Listahan note

This version keeps the roast manageable and puts the flavor into herb butter and a simple milk gravy. It prioritizes moist slices, useful pan drippings, and a gravy that can be made in the same roasting pan without a long stock-making step.

Technique cues

Softened butter carries the rosemary, thyme, garlic, salt, and pepper across the surface of the turkey so the seasoning does not sit in dry patches.
Chicken broth in the bottom of the roasting pan protects the drippings from scorching and gives you a better base for gravy.
Resting before slicing matters because boneless turkey breast can lose a lot of juice if it is carved straight from the oven.

Kitchen flow

Parallel prep: Mix the herb butter while the oven preheats, then measure the flour and milk before the turkey comes out so the gravy can start as soon as the roast rests.
Make-ahead: Mix the herb butter a day ahead and refrigerate it; bring it back to a spreadable texture before rubbing it on the turkey.
Leftover move: Layer thin slices into hot turkey sandwiches with extra gravy, or chop the meat into a pot pie filling with peas and carrots.
Cleanup rhythm: Whisk the gravy in the roasting pan while the drippings are still warm, then soak the pan after serving so the browned bits release more easily.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

Boneless turkey breast

Main roast

Purpose: It gives neat slices and cooks more evenly than a whole bird, but it can dry out if treated too aggressively.

Handling: Pat the surface dry, loosen the skin if there is one, and rub the butter over the outside and under the skin where possible.

Adaptation: Bone-in turkey breast brings more roasted flavor, but it usually needs a longer cook time and a larger pan.

Unsalted butter

Fat and flavor carrier

Purpose: Butter helps the herbs cling to the turkey and encourages a lightly browned, savory surface.

Handling: Let it soften fully before mixing so the garlic and herbs spread evenly.

Adaptation: Olive oil works for a simpler rub, but the finished gravy will taste less rich.

Garlic

Aromatic base

Purpose: Minced garlic gives the roast and gravy a familiar savory depth without needing many extra seasonings.

Handling: Mince it finely so it blends into the butter instead of forming large pieces that can darken too quickly.

Adaptation: Garlic powder can stand in when needed; use a lighter hand because it disperses strongly through the butter.

Fresh rosemary

Woody herb note

Purpose: Rosemary gives turkey a piney, roast-dinner aroma that stands up well to butter and gravy.

Handling: Chop it finely so the needles do not feel tough on the finished slices.

Adaptation: Dried rosemary can work, but crush it before mixing and use less because it is more concentrated.

Fresh thyme

Soft herb note

Purpose: Thyme rounds out the rosemary with a gentler, earthy flavor that fits the pan gravy.

Handling: Strip the leaves from the stems before chopping or stirring into the butter.

Adaptation: Dried thyme is a practical backup; use a smaller amount and give it a minute in the butter to hydrate.

All-purpose flour

Gravy thickener

Purpose: Flour turns the pan drippings, broth, and milk into a spoonable gravy instead of a thin pan sauce.

Handling: Whisk it into the hot drippings until no dry pockets remain before adding milk gradually.

Adaptation: Cornstarch slurry thickens more quickly and gives a glossier gravy, but it will not have the same roux-like body.

Technique notes

Use a roasting pan that can go on the stovetop if possible; it lets you capture the browned bits directly in the gravy.
Baste lightly rather than constantly opening the oven. Too much checking slows the roast and does not make up for overcooking.
When adding milk to the flour and drippings, pour slowly and whisk the whole time so the gravy thickens smoothly instead of clumping.

Ingredient swaps

Gluten-free direction: Use a gluten-free all-purpose flour blend or a cornstarch slurry for the gravy; flour blend gives more traditional body, while cornstarch makes a smoother, glossier sauce.
Dairy-free option: Use olive oil or plant-based butter for the rub and an unsweetened plain dairy-free milk in the gravy; the flavor will be lighter and less buttery.
Weeknight shortcut: Use turkey breast cutlets with the same herb butter and make a quick skillet gravy from broth, flour, and milk after searing.
Herb backup: Use dried rosemary and dried thyme when fresh herbs are not available, but reduce the amount and crush them before mixing into the butter.

Serve alongside

Garlic mashed potatoes
Green bean casserole
Roasted Brussels sprouts with lemon
Cranberry-orange relish
Dry hard cider
Unsweetened iced tea
Chardonnay

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate sliced turkey with some gravy in a sealed container so the meat stays moist.
Reheat gently in a covered skillet or baking dish with a splash of broth or gravy until warmed through.
Freeze sliced turkey and gravy separately when possible, then thaw overnight in the refrigerator and reheat slowly so the gravy comes back together.

Equipment

Roasting pan
Instant-read thermometer
Whisk
Carving knife

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