This Christmas turkey breast is roasted with herb butter, garlic, and lemon until the skin is golden and the meat is tender, then served with a simple gravy made from the pan drippings. It gives a smaller holiday gathering the flavor and festive feel of a roast turkey without requiring a whole bird, and the timing leaves room to make gravy while the meat rests.
Ingredients
- 1 skin-on, boneless turkey breast roast, about 3 1/2 lb (1.6 kg), preferably tied into an even shape
- 4 tbsp unsalted butter, softened (56 g)
- 2 tbsp olive oil (30 ml)
- 1 tbsp finely chopped fresh rosemary (about 3 g), or 1 tsp dried rosemary (about 1 g)
- 1 tbsp finely chopped fresh thyme leaves (about 3 g), or 1 tsp dried thyme (about 1 g)
- 2 garlic cloves, finely grated or minced (about 6 g)
- 1 1/2 tsp kosher salt (about 9 g; use less if using fine table salt)
- 1/2 tsp freshly ground black pepper (about 1 g)
- 1 lemon, finely grated zest plus 1 tbsp juice (about 15 ml)
- 1 small yellow onion, cut into wedges (about 150 g)
- 1 cup low-sodium chicken or turkey stock for the roasting pan (240 ml)
- 2 tbsp turkey drippings or unsalted butter for the gravy (30 ml or 28 g)
- 2 tbsp all-purpose flour (about 16 g)
- 2 cups low-sodium chicken or turkey stock for the gravy (480 ml)
- Salt and black pepper, as needed for the gravy
Instructions
- Heat the oven and prepare the pan. Set a rack in the middle of the oven and heat it to 350°F (177°C). Place the onion wedges in a roasting pan or oven-safe skillet, set a rack over them if you have one, and pour in 1 cup (240 ml) stock. The onion and liquid help keep the drippings from scorching; the turkey should sit above the liquid rather than boil in it.
- Make the herb butter. In a small bowl, mix the softened butter, olive oil, rosemary, thyme, garlic, salt, pepper, lemon zest, and lemon juice. If the turkey has netting, check the package directions: remove it if instructed, or keep it in place if it is designed for roasting. Pat the turkey dry with paper towels so the skin can brown, and tuck any loose skin neatly around the roast.
- Season the turkey. Rub the herb butter over the skin and sides of the breast, working a little underneath the skin where it lifts easily without tearing. Set the turkey skin-side up on the rack or onion bed. If the roast is uneven, position the thicker end toward the hotter back area of the oven. Wash your hands and any surfaces that touched raw poultry before handling other ingredients.
- Roast until safely cooked. Roast for about 1 hour 15 minutes to 1 hour 35 minutes, checking after 1 hour 10 minutes because breast shape and oven performance affect the timing. Insert an instant-read food thermometer into the thickest part of the meat without touching a skewer, bone, or pan. USDA FSIS sets 165°F (74°C) as the safe minimum internal temperature for poultry; if the breast has not reached that temperature, return it to the oven and check again every 10 minutes. If the skin is already deeply browned, loosely cover it with foil.
- Rest the roast. Transfer the turkey to a warm platter or cutting board, tent it loosely with foil, and let it rest for 20 minutes. Resting gives the juices time to settle and makes the roast easier to carve. Keep the thermometer reading in mind: carryover heat may raise the temperature a little, but the turkey must have reached 165°F (74°C) while cooking.
- Make the gravy while it rests. Pour the pan liquid through a strainer into a heatproof measuring cup, pressing the onions gently to release their liquid. Spoon off excess fat, reserving 2 tbsp (30 ml) of drippings; if there is not enough, add butter to make 2 tbsp total. In a saucepan over medium heat, whisk the fat with the flour for 1 to 2 minutes, until smooth and lightly golden. Gradually whisk in the strained pan liquid and the remaining 2 cups (480 ml) stock. Simmer for 5 to 8 minutes, whisking often, until the gravy lightly coats a spoon. Season to taste. For smoother gravy, strain it once more.
- Carve and serve. Remove any netting or twine, then slice the turkey across the grain into roughly 1/4-inch (6 mm) slices. Arrange the slices on a warm platter and spoon a little gravy over them, serving the rest alongside. If the roast is tied, remove each piece of twine as you carve rather than trying to cut through it.
Tips
- Choose the right roast. This timing is for a roughly 3 1/2 lb (1.6 kg) boneless, skin-on breast roast. A bone-in breast or a much larger roast will take longer, while smaller or flatter pieces may cook sooner. Use the thermometer, not the clock, to decide when it is done.
- Dry skin browns better. Pat the turkey thoroughly before adding the butter. If you have time, leave it uncovered on a tray in the refrigerator for several hours, or overnight, to dry the surface; this is optional and does not replace safe cooking.
- Adjust herbs to what you can find. Fresh rosemary and thyme give a fragrant, leafy flavor, while dried herbs are a convenient substitute. If using dried herbs, use about one-third as much by volume and rub them between your fingers first to release their aroma. Sage can replace some or all of the rosemary for a more classic holiday profile.
- Keep the gravy lump-free. Whisk the flour into the fat before adding stock, then pour the stock in gradually. If the gravy becomes too thick, whisk in extra stock a tablespoon at a time; if it is thin, simmer it a few minutes longer rather than adding a large amount of flour directly.
Serving Suggestions
Serve the sliced turkey with the gravy and a few contrasting sides. Creamy mashed potatoes, roasted potatoes, or soft polenta all catch the sauce well; green beans, Brussels sprouts, or a crisp winter salad add freshness alongside the rich butter and gravy. For a traditional holiday plate, include stuffing, cranberry sauce, and roasted carrots or parsnips. Keep the platter warm while carving, but do not leave cooked turkey sitting at room temperature for an extended period.
If you are serving a group with different preferences, put the gravy in a separate jug and arrange some slices without sauce. The turkey is also good with a spoonful of mustard or cranberry sauce, but the lemon-herb seasoning is deliberately mild enough to work with sweet, savory, and tangy accompaniments. For a smaller table, plan on about 6 to 8 oz (170 to 225 g) of raw boneless turkey per person, allowing for some variation in appetites and side dishes.
Variations
Orange and sage: Replace the lemon zest and juice with the zest of half an orange and 1 tbsp (15 ml) orange juice, and use 1 tbsp chopped sage instead of rosemary. The citrus tastes sweeter and the sage gives the roast a familiar holiday aroma. Keep the same salt and pepper amounts.
Maple-mustard glaze: Stir 1 tbsp Dijon mustard (15 g) and 1 tbsp maple syrup (15 ml) into the herb butter. Brush a thin layer over the turkey before roasting. Because the sugars can darken, watch the skin near the end and cover it loosely with foil if it browns quickly. Do not use the glaze as a reason to shorten the cooking time.
Garlic-free version: Leave out the garlic and add an extra teaspoon of chopped thyme or a little finely grated lemon zest. For a dairy-free approach, use a plant-based butter suitable for cooking; its browning and flavor can differ from dairy butter, so check the skin as it roasts.
Make it with a bone-in breast: The herb mixture works well on a bone-in turkey breast, but cooking time will change with its size and shape. Place it skin-side up and begin checking the thickest part well before the expected finish. Cook to 165°F (74°C) on a food thermometer and rest for 20 minutes before carving around the bone.
Storage and Reheating
Refrigerate leftover turkey and gravy within 2 hours of cooking. Store them separately in shallow, airtight containers; cooked turkey keeps for 3 to 4 days in the refrigerator, and gravy follows the same 3-to-4-day guideline. If you will not use the leftovers within that time, freeze them in suitable airtight containers. For easier thawing and reheating, divide turkey into meal-size portions and add a little gravy or stock to help protect the slices from drying out.
Reheat only the amount you plan to serve. Warm turkey gently, covered, in a 325°F (163°C) oven with a splash of stock or gravy, or use a covered skillet over low heat. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Heat gravy separately, stirring as it warms; add a spoonful of stock if it has thickened in the refrigerator. Thaw frozen portions in the refrigerator before reheating, rather than leaving them on the counter.
Frequently Asked Questions
Can I prepare the turkey the day before?
Yes. You can mix the herb butter and season the turkey up to a day ahead, then cover it and refrigerate it. For crisper skin, uncover it for the final several hours in the refrigerator if there is room and it can be kept safely away from ready-to-eat foods. Roast it straight from the refrigerator, allowing extra time if needed, and rely on the thermometer to confirm it reaches 165°F (74°C).
Should I cover the turkey while it roasts?
Start with it uncovered so the skin can brown. If the surface becomes darker than you want before the center is cooked, lay foil loosely over the top for the remaining roasting time. Avoid wrapping it tightly, which traps steam and softens the skin.
How do I keep turkey breast from drying out?
Use a thermometer and take the breast out as soon as its thickest part reaches the safe minimum of 165°F (74°C); guessing from color or relying only on minutes can lead to overcooking. The butter, a 20-minute rest, and slicing across the grain also help the meat stay pleasant to eat. Serve extra gravy at the table for anyone who wants a saucier slice.
Can I use a frozen turkey breast?
Yes, but thaw it completely in the refrigerator before roasting so it cooks evenly. A large breast may take a day or more to thaw, depending on its size, so check it well in advance. Do not roast it while the center is still frozen, and do not thaw poultry on the counter.
Can I make the gravy without pan drippings?
Yes. Melt 2 tbsp (28 g) butter in a saucepan, whisk in the flour, and continue with the stock as directed. The result will be a straightforward stock gravy rather than one enriched by the roasted onion and turkey juices. A little chopped thyme or a small spoonful of the turkey’s resting juices can add more roast flavor.
How many people does one turkey breast serve?
A 3 1/2 lb (1.6 kg) boneless breast generally serves about 6 people generously, or up to 8 when there are several substantial sides. If you want leftovers for sandwiches, choose a larger roast or add another small breast, and cook each piece according to its own temperature reading rather than assuming they will finish together.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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