Name: Roasted Turkey Breast with Homemade Gravy Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 2 h 20 min
Cuisine: American
Ingredients: 1 (3 to 4 pound) bone-in turkey breast; 4 tablespoons unsalted butter, softened; 1 tablespoon brown sugar; 1 teaspoon salt; 1 teaspoon black pepper; ½ teaspoon smoked paprika; ½ teaspoon dried oregano; 2 garlic cloves, minced; fresh herbs, for serving; ¼ to ⅔ cup drippings from the turkey; 16 ounces chicken or turkey stock; 3 heaping tablespoons all-purpose flour

Jump to Recipe· 4.6 from 59 reviews

If you’re on the lookout for a comforting, crowd-pleasing main dish, you’ve got to try this Roasted Turkey Breast with Homemade Gravy Recipe. It’s juicy, packed with flavor, and that gravy? Absolutely next-level. I’ve made this dish countless times for family gatherings and casual dinners alike, and it always steals the show. Plus, it’s far simpler than you’d think—no fancy ingredients, just classic flavors done right. Stick around and I’ll walk you through every step so your roast comes out perfect every time.

🖤

Why This Recipe Works

Simple, Bold Flavors: The butter and brown sugar rub creates a beautifully browned, flavorful crust without any fuss.
Juicy & Tender Turkey: Roasting at a moderate temperature with a gentle rest period guarantees moist meat you’ll love.
Rich Homemade Gravy: Using pan drippings and a classic flour slurry, this gravy is rich, silky, and completely from scratch.
Easy Enough for Any Occasion: Whether you’re cooking for a weeknight feast or a holiday dinner, it’s a recipe you can count on.

Roasted Turkey Breast with Homemade Gravy, turkey breast roast, homemade gravy recipe, juicy turkey breast, simple holiday turkey - The image shows sliced roasted chicken with golden brown, crispy skin and juicy white meat inside, arranged in two rows on a white patterned plate. The chicken slices have a slightly shiny texture from the glaze and small charred spots. Fresh green rosemary and thyme sprigs are placed on the right side of the plate, adding color and freshness. The plate is set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Roasted Turkey Breast with Homemade Gravy Recipe comes down to a handful of thoughtfully combined ingredients that work together like a well-rehearsed band. Each one brings a balance of moisture, flavor, and richness to the turkey and gravy—plus, they’re easy to find at any grocery store!

Roasted Turkey Breast with Homemade Gravy, turkey breast roast, homemade gravy recipe, juicy turkey breast, simple holiday turkey - Flat lay of a whole bone-in turkey breast with natural skin texture, a small softened pat of unsalted butter on a simple white ceramic plate, a white bowl holding a few tablespoons of light brown sugar crystals, a small white bowl of coarse salt, a small white bowl of cracked black peppercorns, a small white bowl with reddish smoked paprika powder, a small white bowl with dried green oregano leaves, two fresh garlic cloves peeled and whole, a small bunch of fresh mixed herbs (rosemary, thyme, and parsley) with vibrant green leaves, a small white bowl containing golden turkey drippings, a small white bowl with clear chicken stock, a small white bowl with white all-purpose flour, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Bone-in turkey breast: Keeps the meat moist and adds depth of flavor while roasting, making slicing easier too.
Unsalted butter: Softened butter mixed with spices creates a flavorful coating that bastes the turkey from the outside in.
Brown sugar: Adds a subtle sweetness and helps develop a gorgeous caramelized crust.
Salt & black pepper: Essential for seasoning, don’t skimp here—it unlocks all the other flavors.
Smoked paprika & dried oregano: These lend warmth and a gentle smokiness without overpowering the turkey.
Garlic cloves: Fresh minced garlic brings that unmistakable savory aroma that pairs perfectly with poultry.
Fresh herbs: For garnish and a fresh pop of flavor that visually brightens the dish.
Chicken or turkey stock: The base for the gravy, it enriches the sauce with poultry flavor beyond just the pan drippings.
All-purpose flour: Used to thicken the gravy, creating that silky luscious texture everyone loves.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This recipe serves as a fabulous base, but I love playing around with herbs and spices depending on the season or my mood. Feel free to adapt as you see fit—you can’t go wrong when you start with this solid foundation.

Herb variations: Swap oregano for fresh rosemary or thyme in the butter rub for a more aromatic touch—I especially like rosemary around the holidays.
Spicy kick: Add a pinch of cayenne pepper if you want a little warmth without overpowering the classic flavors.
Make it dairy-free: Use olive oil instead of butter if you’re avoiding dairy—it still helps crisp the skin nicely.
Gravy upgrade: Stir in a splash of white wine or a teaspoon of Dijon mustard into the gravy for extra complexity.

Step-by-Step: How I Make Roasted Turkey Breast with Homemade Gravy Recipe

Step 1: Prepping the Turkey for Maximum Flavor

First things first: pull your bone-in turkey breast out of the fridge and let it come to room temperature for about 30 minutes. This helps it cook evenly and stay juicy. While you wait, mix together the softened butter, brown sugar, salt, black pepper, smoked paprika, oregano, and minced garlic until you get a smooth, spreadable paste. This step is key—it locks in moisture and adds that deep, savory-sweet flavor we’re after.

Step 2: Butter Rub Magic

Place the turkey breast skin-side up on a wire rack set inside a roasting pan or baking sheet. Gently separate the skin from the meat with your fingers—careful not to tear it—and spread some of the butter mixture underneath. Then rub the rest all over the skin. This is the part where your patience and gentle touch pay off with a crispy, golden exterior.

Step 3: Roasting to Perfection

Pop the turkey in a preheated 350°F oven and roast for about 90 minutes. Rotate your pan halfway through to ensure even cooking. The golden rule here: rely on an instant-read thermometer to check for doneness; you want 165°F internal temperature. Avoid overcooking or you risk drying out the breast. When done, let it rest for a full 30 minutes so all those juices redistribute—this is when patience truly pays off.

Step 4: Crafting the Real Star — Homemade Gravy

While the turkey rests, it’s gravy time! Pour the pan drippings through a fine mesh strainer to catch any crunchy bits. Heat the drippings gently in a saucepan over medium heat. Meanwhile, shake your chicken or turkey stock and flour together vigorously to make a smooth slurry—no lumps, please. Pour this into the warmed drippings and whisk constantly until you have a thick, luscious gravy. This may take 10 to 20 minutes, so stick with it. Taste and season with salt and pepper—the little sprinkle of salt will bring all those flavors alive.

💡

Tips from My Kitchen

Gentle Skin Lifting: When easing the butter under the skin, use your fingers carefully to avoid tearing—it helps the seasoning soak in and crisps the skin up beautifully.
Don’t Skip the Rest: Resting the turkey for 30 minutes lets those juices redistribute evenly. I once skipped this step and the meat ended up dry; lesson learned!
Whisk That Gravy Constantly: I’ve stood by the stove stirring gravy for 20 minutes before—sounds tedious but it’s worth it for the smooth, velvety sauce.
Use a Thermometer: It’s the easiest way to avoid over- or undercooking your turkey. Trust me, investing in a reliable instant-read thermometer changed my cooking game.

How to Serve Roasted Turkey Breast with Homemade Gravy Recipe

Garnishes

I love finishing this dish with a sprinkle of fresh herbs—like thyme or parsley—to add a bright color contrast and fresh flavor pop. Sometimes I add a few lemon wedges on the side for a gentle citrus zing that cuts through the richness. It’s simple but makes the plate look polished and inviting.

Side Dishes

For sides, mashed potatoes are a no-brainer because they soak up that amazing homemade gravy. I also pair this roast with roasted root veggies—think carrots, parsnips, and sweet potatoes—or a crisp green salad for some freshness. Green beans almondine or Brussels sprouts tossed with bacon also make for excellent additions.

Creative Ways to Present

One fun way I’ve served this for special dinners is on a large wooden board with the carved turkey breast arranged artfully alongside bowls of gravy and condiments (cranberry sauce, mustard, etc.). This makes it feel elevated and encourages everyone to serve themselves with ease. Adding edible flowers or herb sprigs elevates the presentation even more.

Make Ahead and Storage

Storing Leftovers

I store leftover turkey wrapped tightly in foil or an airtight container in the fridge. Keeping the meat moist is key, so I sometimes pour a little turkey stock over the slices before sealing. It stays good for up to 4 days, which means plenty of tasty sandwiches or salads midweek.

Freezing

If you want to freeze leftovers, slice the turkey first, separate it into portions, and freeze in airtight bags or containers. I recommend freezing the gravy separately in a freezer-safe container. Both hold well for up to 3 months.

Reheating

To reheat turkey slices, I like to warm them gently in a skillet over low heat with a splash of stock or water to keep things moist—microwaving tends to dry the meat out. For gravy, reheat in a saucepan over low heat, stirring occasionally, adding a touch more stock if it’s thicker than you like.

FAQs

Can I use boneless turkey breast for this recipe?

Absolutely! Boneless turkey breast can be used, though cooking times will vary—usually shorter since there’s no bone to conduct heat. Be extra careful not to overcook it, and use a thermometer to check for a 165°F internal temperature.
What if I don’t have smoked paprika?

No worries! You can substitute regular paprika or even a pinch of chili powder if you like a bit more heat. The smoky flavor adds depth, but the recipe still tastes wonderful without it.
How do I know when the turkey is done?

The most reliable way is checking the internal temperature with an instant-read thermometer inserted into the thickest part of the breast. You’re aiming for 165°F. The meat should also be firm but not dry, and juices will run clear.
Can I make the gravy without pan drippings?

Yes! If you don’t have enough drippings, you can supplement with additional turkey or chicken stock and still make your gravy from scratch. Consider sautéing some minced onions or mushrooms in butter to add extra flavor.

Final Thoughts

This Roasted Turkey Breast with Homemade Gravy Recipe feels like the warm hug of a home-cooked meal to me. It’s approachable, reliable, and packs so much flavor without complicated steps. I hope you’ll give it a try the next time you want to impress your family or friends (or just treat yourself!). I’m confident that once you make it, it’ll become a favorite in your recipe rotation—just like it did in mine.