There’s something unmistakably comforting about the aroma of turkey roasting with butter, garlic, and fresh herbs. But when Thanksgiving dinner is for two, three, or four, there’s no need to roast an entire bird to enjoy those wonderful traditional flavors.
This herb-roasted turkey breast delivers everything we love about a Thanksgiving centerpiece: beautifully golden skin, juicy, tender meat, fragrant herbs, and flavorful pan drippings that become a rich, silky gravy.
A generous coating of softened butter mixed with fresh sage, thyme, rosemary, garlic, and lemon zest seasons the turkey beautifully, while a bed of onions and a little broth help create a flavorful foundation for the gravy.
It’s a simple, elegant alternative to a whole turkey, with far less preparation and plenty of room in the oven for your favorite Thanksgiving side dishes.
PREP TIME: 20 minutes
ROASTING TIME: Approximately 1½–2¼ hours, depending on size
RESTING TIME: 20 minutes
INGREDIENTS:
For the Herb-Roasted Turkey Breast
1 bone-in, skin-on turkey breast (4–5 pounds), fully thawed
4 tablespoons unsalted butter, softened
1 tablespoon extra-virgin olive oil
2 teaspoons finely chopped fresh sage
2 teaspoons fresh thyme leaves, chopped
1 teaspoon finely chopped fresh rosemary
2 garlic cloves, finely minced
1 teaspoon finely grated lemon zest
1 teaspoon kosher salt, or to taste
½ teaspoon freshly ground black pepper
1 medium yellow onion, cut into thick wedges
2 celery stalks, cut into large pieces
1 cup low-sodium chicken or turkey broth
2 fresh thyme sprigs
2 fresh sage sprigs
For the Simple Pan Gravy
2 tablespoons reserved turkey fat or unsalted butter
2 tablespoons all-purpose flour
1½–2 cups turkey or chicken broth, warmed, including strained pan juices
1 teaspoon Dijon mustard, optional
Freshly ground black pepper, to taste
Kosher salt, as needed
METHOD:
Prepare the turkey
Remove the fully thawed turkey breast from the refrigerator while you prepare the ingredients. Preheat the oven to 325°F. Pat the turkey dry with paper towels. If the turkey breast has been brined or enhanced with a salt solution, reduce the added salt accordingly.
In a small bowl, combine the softened butter, olive oil, sage, thyme, rosemary, garlic, lemon zest, salt, and black pepper. Mix until thoroughly blended.
Carefully loosen the skin over the breast meat without tearing it. Using your fingers, spread approximately two-thirds of the herb butter directly over the meat beneath the skin. Rub the remaining herb butter over the outside of the turkey, distributing it evenly.
Arrange the onion wedges, celery, thyme sprigs, and sage sprigs in a small roasting pan. Place the turkey breast, skin side up, on a roasting rack above the vegetables. Pour the broth into the bottom of the pan, avoiding the turkey skin.
Place the pan in the preheated oven and roast until the skin is golden and the thickest part of the breast registers 165°F on an instant-read thermometer, without touching bone. A 4–5-pound turkey breast will generally require approximately 1½–2¼ hours, although cooking time varies. Begin checking the temperature early. If the skin browns too quickly, tent loosely with aluminum foil. Add a little water or broth to the pan if the drippings begin to scorch.
Transfer the roasted turkey breast to a cutting board or warm platter. Tent loosely with foil and allow it to rest for approximately 20 minutes before carving. Reserve the pan drippings for the gravy.
Remove the onion, celery, and herb sprigs from the roasting pan. Pour the remaining juices through a fine-mesh strainer into a measuring cup. Skim off the fat, reserving 2 tablespoons for the gravy if available. Add enough warm turkey or chicken broth to the defatted juices to measure approximately 2 cups total.
Place a small saucepan over medium heat. Add the reserved turkey fat, supplementing with butter as necessary to make 2 tablespoons. Whisk in the flour and cook, stirring constantly, for 2–3 minutes, until the mixture is lightly golden and smells pleasantly nutty.
Gradually whisk the warm broth and pan juices into the roux, stirring continuously to prevent lumps. Bring to a gentle simmer and cook for 5–7 minutes, until the gravy is smooth and lightly thickened. Stir in the Dijon mustard, if using, and season with pepper and salt as needed. Add a splash of additional broth if the gravy becomes too thick.
Remove the turkey breast meat from the bone, then slice crosswise into neat, even slices. Arrange on a warmed platter and garnish with fresh sage and thyme. Serve with the hot pan gravy and your favorite Thanksgiving side dishes.
YIELD: 4 generous servings, with possible leftovers, plus approximately 2 cups pan gravy.
COOK’S NOTES
Choosing the Turkey Breast: A bone-in, skin-on turkey breast offers excellent flavor and a traditional holiday presentation. A 4–5-pound breast is generous for a small gathering because the weight includes bones and skin.
For Two People: Choose a smaller boneless, skin-on turkey breast roast, approximately 2–2½ pounds. Use half the herb butter mixture and the same basic roasting method. Begin checking the internal temperature after about 50–60 minutes, as boneless roasts cook more quickly. The roast is ready when its thickest part reaches 165°F. For gravy, supplement the smaller quantity of pan juices with additional broth.
The Secret to Juicy Turkey: A reliable instant-read thermometer is the most important tool. Turkey breast is naturally lean and can become dry when overcooked. Measure the temperature in the thickest part of the meat, avoiding the bone.
For Beautifully Golden Skin: Dry the turkey thoroughly before seasoning. Avoid frequently basting the skin, which can soften it and interfere with browning.
Make Ahead: Prepare the herb butter up to three days in advance and refrigerate. Bring it to a spreadable consistency before using. The onion and celery can also be prepared a day ahead.
A Flavorful Gravy: Don’t worry if a small turkey breast doesn’t produce an abundance of drippings. A good-quality turkey or chicken broth, combined with the concentrated juices from the roasting pan, makes a delicious gravy.
A Little Extra Richness: For an especially silky finish, whisk a teaspoon of cold butter into the finished gravy just before serving.
Food Safety: Refrigerate leftovers promptly, within two hours of cooking. Store in shallow, covered containers and use refrigerated leftovers within three to four days.
SERVING SUGGESTIONS
This turkey breast is particularly delicious with Traditional Bread Stuffing, creamy mashed potatoes, Roasted Carrots with Lemon–Dijon Glaze, and Quince and Cranberry Compote.
For our A Little Thanksgiving menu, choose one stuffing, one or two vegetables, a simple relish, and your favorite dessert. The result is a beautifully balanced traditional Thanksgiving dinner without preparing an enormous feast.
