Kirkland Oven Roasted Turkey Breast with Herb Gravy

This warm Kirkland oven roasted turkey breast recipe pairs fully cooked turkey with a quick, buttery herb gravy for an easy dinner that feels more substantial than a cold sandwich. Gently heating the breast, covered with broth, helps keep it moist, while making the gravy separately gives you control over its thickness and seasoning.

Ingredients

2 lb (900 g) fully cooked Kirkland oven roasted turkey breast, thawed if frozen and kept in one piece if possible
1 cup (240 ml) low-sodium chicken or turkey broth, divided
3 tbsp (42 g) unsalted butter
3 tbsp (24 g) all-purpose flour
1½ cups (360 ml) low-sodium chicken or turkey broth, for the gravy
½ tsp (1 g) dried thyme
½ tsp (1 g) dried rubbed sage
¼ tsp (0.5 g) freshly ground black pepper, plus more to taste
1 tsp (5 ml) Dijon mustard
1 tbsp (15 ml) chopped fresh parsley, optional
Salt, as needed; start with none and taste the finished gravy first

Instructions

Prepare the oven and turkey. Set a rack in the middle of the oven and heat it to 325°F (163°C). Remove the turkey from its packaging, including any absorbent pad or netting, and check the package directions for any product-specific heating instructions. If the breast is in a net, remove the net unless the label says to leave it on while heating. Set the turkey in a small roasting pan or oven-safe baking dish. Pour 1 cup (240 ml) broth around it, rather than over the top, and cover the pan tightly with foil. The broth creates a little steam and keeps the surface from drying out; it is not a replacement for checking the temperature.
Warm the turkey. Bake the covered breast for about 20 minutes, then begin checking its temperature with a food thermometer inserted into the thickest part without touching the pan. Continue heating as needed, checking every 5 minutes. The time depends on the breast’s shape and starting temperature, so use temperature rather than the clock as your guide. USDA FSIS says poultry being reheated should reach 165°F (74°C); check the center of the thickest area and heat it to that safe minimum. For a product sold as ready to eat, this step is for serving it hot; follow any different package directions if provided.
Make the herb gravy while the turkey heats. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 to 2 minutes, whisking continuously, until it looks smooth and slightly foamy but has not browned deeply. This short cooking step takes away the raw flour taste. Add the remaining 1½ cups (360 ml) broth gradually, whisking as you pour so the mixture stays smooth.
Simmer and season the gravy. Stir in the thyme, sage, pepper, and Dijon. Bring the gravy to a gentle simmer, then lower the heat and cook for 4 to 6 minutes, whisking often, until it lightly coats a spoon. Do not let it boil hard; a steady, gentle simmer is easier to control and less likely to leave flour lumps. Taste before adding salt because packaged turkey and broth can both be salty. If the gravy is thicker than you like, whisk in broth a tablespoon (15 ml) at a time.
Rest and slice. Once the turkey reaches 165°F (74°C), remove it from the oven and let it stand, still loosely covered, for 5 minutes. Slice across the grain into even pieces. If the turkey came as slices rather than a single breast, arrange the slices in a snug stack in the baking dish and check the temperature in the center of the stack with a thermometer. Spoon a little warm pan broth over the slices if they look dry.
Serve with gravy. Arrange the turkey on a warm platter and spoon some gravy over it, or serve the gravy at the table so everyone can choose how much they want. Scatter on parsley if using. Serve promptly, while the turkey and gravy are hot.

Tips

Check what kind of turkey you bought. Kirkland packages and product formats can differ. This recipe assumes a fully cooked, ready-to-eat oven-roasted breast, not raw turkey. Read the label, keep the product refrigerated as directed, and follow its package heating instructions if they differ from these general directions.
Keep the heat gentle. A moderate oven, a covered pan, and broth around the meat help limit drying. Avoid leaving the turkey uncovered for a long time or repeatedly warming and cooling it. If you have a particularly large or thick piece, expect it to need longer and rely on the thermometer.
Prevent lumpy gravy. Whisk the flour into melted butter before adding broth, then pour the broth in gradually. If a few small lumps remain, whisk briskly or strain the gravy through a fine-mesh sieve before serving.
Season at the end. The turkey is already seasoned, and gravy made with regular broth can become too salty as it reduces. Low-sodium broth gives you more control; if that is not available, use water for part of the gravy liquid and taste before adding salt.

Serving Suggestions

Serve the turkey and herb gravy with mashed potatoes, roasted potatoes, or buttered egg noodles to catch the sauce. For a classic dinner plate, add a green vegetable such as green beans, broccoli, or Brussels sprouts, plus cranberry sauce for a sweet-tart contrast. A crisp salad with a simple vinaigrette can balance a richer meal, while warm dinner rolls are handy for any gravy left on the plate.

This recipe also works well as a centerpiece for a smaller holiday meal when cooking a whole turkey would be excessive. Set the sliced breast on a platter and keep extra gravy warm in a covered saucepan over very low heat, stirring occasionally. If the gravy thickens while it waits, loosen it with a splash of broth rather than adding more butter. For a buffet, put out smaller portions and replenish from the oven or refrigerator instead of leaving the full platter out for an extended period.

Variations

Use fresh herbs: Replace the dried thyme and sage with 1 teaspoon (1 g) each of finely chopped fresh thyme and sage, or use about 1 tablespoon (4 g) mixed chopped herbs. Fresh herbs taste brighter, so add them near the end of the gravy’s simmer. Rosemary can be used sparingly; its flavor is stronger, so start with ¼ teaspoon (0.5 g) chopped fresh rosemary.

Add mushrooms: Cook 1 cup (70 g) thinly sliced mushrooms in the melted butter until tender, about 5 minutes, before whisking in the flour. The gravy becomes earthier and more substantial. You may need another splash of broth if the mushrooms absorb much of the liquid.

Make it dairy-free: Use 3 tablespoons (45 ml) olive oil or a plant-based butter alternative in place of the butter. The gravy will have a slightly different flavor, but the flour-and-broth method still thickens it. For a gluten-free version, use a suitable gluten-free all-purpose flour blend and check that the broth and mustard are labeled gluten-free; thickening strength varies, so add liquid gradually.

Turn it into an open-faced sandwich: Put warm turkey on toasted bread and spoon over gravy for a quick hot sandwich. Add cranberry sauce or a few greens if you like. If using thin deli-style slices, warm them gently in the covered dish with broth rather than browning them in a hot pan, which can make them tough.

Storage and Reheating

Refrigerate leftover turkey and gravy within 2 hours of serving. Store them separately in shallow, airtight containers so they cool promptly and the turkey does not sit submerged in gravy. Refrigerated cooked turkey and gravy keep for 3 to 4 days. If you will not use them in that time, freeze them in well-sealed containers; for best texture, use within about 2 to 3 months. Thaw frozen portions in the refrigerator, not on the counter.

Reheat only the amount you plan to serve. Put turkey in a covered oven-safe dish with a spoonful or two of broth or gravy and heat at 325°F (163°C) until the center reaches 165°F (74°C) on a food thermometer. You can also microwave individual portions covered, stirring or rearranging the pieces partway through so they heat evenly; check the center for 165°F (74°C). Reheat gravy in a saucepan over low to medium-low heat, stirring and adding a little broth if needed. Do not rely on a steaming surface alone as proof that the center is hot enough.

Frequently Asked Questions

Is Kirkland oven roasted turkey breast already cooked?
Many oven-roasted turkey breast products are sold fully cooked, but confirm this on your package rather than assuming all versions are the same. This recipe is written for a fully cooked breast. If the label identifies yours as raw or gives specific cooking directions, do not use these warming instructions; follow the package directions and cook raw poultry to 165°F (74°C) in the thickest part.

Can I use sliced turkey instead of a whole breast?
Yes. Arrange the slices in a compact, slightly overlapping layer in a baking dish, add a few tablespoons of broth, and cover tightly with foil. Begin checking the center after about 10 minutes, then continue heating until the middle reaches 165°F (74°C). Thin slices heat faster and dry out more readily, so avoid spreading them in a single exposed layer or leaving them in the oven after they are hot.

Can I make the gravy without pan drippings?
Yes. The recipe uses butter, flour, and broth, so it does not depend on drippings. If the roasting dish has flavorful juices, you can replace an equal amount of gravy broth with those juices. Taste before seasoning, since the pan liquid may be concentrated or salty.

What if my turkey breast is frozen?
Thaw it in the refrigerator according to the package directions before using this recipe. A frozen center makes the heating time unpredictable, and warming it from frozen may heat the outside long before the middle is ready. Keep raw or ready-to-eat poultry refrigerated during thawing, and do not thaw it on the counter.

How do I keep the gravy warm without making it too thick?
Hold it over the lowest heat setting, covered, and stir it every so often. If it thickens, whisk in broth a tablespoon (15 ml) at a time until it pours easily. Avoid a vigorous boil, which can reduce the sauce quickly. If it has cooled and is being reheated as a leftover, bring it to 165°F (74°C) and stir well so it heats evenly.

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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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