There’s something extra special about a perfectly roasted turkey breast, especially when it’s paired with rich, homemade gravy. This recipe delivers tender, juicy meat with golden, flavorful skin, and it’s easier than you might think! For the ultimate holiday pairing, serve it with our Mashed Potatoes for a complete meal.
Why You’ll Love This Recipe
This roasted turkey breast is ideal for smaller gatherings, or as an extra protein for a holiday feast. You’ll get all the traditional flavors of Thanksgiving without roasting a whole bird. The garlic-herb butter adds depth, while the pan drippings transform into the most irresistible gravy.
Tips for Success
- Check temperature early: Ovens vary, so start checking for doneness at the 1-hour mark. Remember that the larger the bird, the more time it will take to cook through.
- Crispy skin trick: Patting the turkey dry before adding the butter ensures golden, crisp skin.
- Rest before carving: Giving the turkey 15 minutes to rest locks in juices and makes slicing easier.
- Make ahead: The herb butter can be prepared up to 2 days in advance and stored in the fridge.
Can I Make This in the Air Fryer?
Yes! You can absolutely prepare this recipe in the air fryer, though it works best with smaller turkey breasts (around 3 pounds or less). Prepare the herb butter as directed, then rub half under the skin and the rest over the outside. Preheat the air fryer to 360°F, place the turkey breast skin-side down, and cook for 15 minutes. Flip skin-side up and cook for another 15 minutes. Flip once more (skin-side down) and continue cooking for 15–30 minutes, or until the internal temperature reaches 165°F.
Variations
- Fresh herbs: If you have them on hand, swap dried thyme, sage, and rosemary for fresh (use 3x the amount).
- Citrus twist: Add lemon zest to the herb butter for a bright, fresh note.
- Spicy kick: Mix in a pinch of cayenne or smoked paprika for extra flavor.
Storage & Reheating
Store leftover turkey in an airtight container in the refrigerator for up to 3 days. To freeze, wrap tightly in plastic wrap and foil, then store in a freezer bag for up to 2 months. Reheat gently in the oven covered with foil, or warm slices in a skillet with a splash of stock to keep them moist.
Oven Roasted Turkey Breast
Ingredients
- 1 3 to 4 pound bone-in, skin-on turkey breast
- ¼ cup unsalted butter, softened
- 1 small shallot minced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- ½ teaspoon dried sage
- ½ teaspoon dried rosemary
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup turkey drippings, from roasting pan
- 3 tablespoons all-purpose flour
- 16 ounces turkey stock
Instructions
- Preheat your oven to 350°F (175°C). Line a roasting pan with a rack and set aside.
- Place the turkey breast on a cutting board, pat it dry with paper towels, and set it aside.
- In a medium bowl, combine softened butter, shallot, garlic, thyme, sage, rosemary, garlic powder, salt, and pepper. Mix until a smooth herb butter forms.
- Using clean hands or a spoon, gently loosen the skin from the turkey breast without tearing it. Spread about half of the herb butter underneath the skin, then spread the remaining butter all over the top of the skin and sides of the turkey breast.
- Place the turkey breast, skin-side up, on the rack in the roasting pan.
- Roast the turkey for about 20 minutes per pound, or until the internal temperature in the thickest part of the breast reaches 160°F. This should take approximately 1 hour 15 minutes to 1 hour 30 minutes, depending on the exact size. Begin checking at the 1-hour mark.
- If the skin begins to darken too quickly, loosely tent the turkey with aluminum foil.
- Once done, remove the turkey from the oven and let it rest for at least 15 minutes. The temperature will rise to 165°F as it rests.
- While the turkey rests, make the gravy. Pour the turkey drippings from the roasting pan into a measuring cup. Skim off any excess fat if desired, then measure out ¼ cup of the drippings. (You can use more of the drippings, just adjust the flour amount as needed).
- In a medium saucepan over medium heat, add the drippings and sprinkle in the flour. Whisk continuously to form a smooth roux and cook for about 2 minutes.
- Gradually whisk in the turkey stock, making sure there are no lumps. Continue whisking until the mixture is smooth.
- Bring the gravy to a simmer and cook for 5 to 8 minutes, or until thickened to your liking. Taste and adjust seasoning if needed.
- Carve the turkey and serve with the warm gravy.
This recipe was inpired by iamhomesteaders air fryer turkey breast recipe.
Thanksgiving Sides
Classic Green Bean Casserole
Classic Green Bean Casserole made with canned green beans, cream of mushroom soup, and crispy fried onions. A quick and easy side dish perfect for holidays or weeknight dinners!
Funeral Potatoes
Cheesy funeral potatoes are the ultimate comfort food, with creamy hash browns and a crispy cornflake topping.
Brown Sugar Bourbon Carrots
Tender Brown Sugar Bourbon Carrots with a rich, smoky-sweet glaze are the perfect side dish for any meal. Easy, flavorful, and versatile!