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An easy way to roast a turkey breast for Thanksgiving or any night of the week! The most tender, moist and juicy turkey recipe with golden skin. Use the drippings to make the best turkey pan gravy.
Entertaining a smaller group for Thanksgiving? Or just want to roast a turkey breast for dinner? This turkey breast is so easy to make just slather it in a herb butter rub and roast.
I like to roast the turkey on a bed of onions in a dutch oven pan. The onions caramelize and make the best gravy and help infuse flavor into the turkey. Once the turkey is cooked you can make the pan gravy right in the dutch oven and save on dishes to clean later.
Boneless turkey breasts are my favorite way to cook turkey year round. Here are two other easy ways to cook turkey breasts; Crockpot Turkey Breast or Air Fryer Turkey Breast.
Looking to make a whole turkey? Check out this Air Fryer Turkey or how to cook a turkey in a roaster.
Table of Contents
Ingredients
- Turkey Breast– I prefer boneless but a bone in works as well. Most 6 qt air fryers can hold a 3-6 lb turkey breast.
- Onions– Yellow onions quartered. They will caramelize and will be added to a flavorful gravy.
- Butter– Softened unsalted butter.
- Herbs– Fresh thyme, rosemary and sage are best but dry herbs will work in a pinch.
- Salt and Pepper– I use sea salt and fresh cracked pepper.
- Olive Oil– to keep the turkey breast from sticking to the roasting pan.
Pan Gravy Ingredients
- Drippings from Turkey–
- Onions– Caramelized onions from roasting the turkey.
- Butter– Unsalted butter to control the amount of salt.
- Flour– All Purpose flour
- Turkey Stock– turkey stock or chicken stock. I like to use a reduced sodium or no salt added.
- Salt and Pepper– I use sea salt and fresh cracked pepper.
How to Roast a Turkey Breast
- Remove Turkey from fridge and place on counter for about 20-30 minutes. Preheat oven to 350º F. Remove turkey breast from packaging, removing the gravy packet. Leave the string netting on the turkey this helps the boneless turkey breast keep it’s shape. Pat the turkey dry with a paper towel.
- Combine softened butter, thyme, rosemary, sage, salt and pepper.
- Rub herb butter all over the turkey breast.
- Add olive oil to the dutch oven or roasting pan. Add quartered onions into the bottom.
- Place the herb rubbed turkey breast on top of the onions.
- For a 3-4 lb turkey breast bake for 90 minutes. When internal temperature of the turkey is at 165º F remove turkey and transfer to a cutting board. Let turkey rest 15-20 minutes before slicing and serving.
How to Make Pan Gravy
- Chop up the caramelized onions and place back into the dutch oven with the turkey drippings. The pan will be hot already but turn the stove on to medium heat.
- Add butter to the pan and let it melt.
- Add flour and cook for a minute.
- Whisk in broth slowly. Continue to whisk avoiding any lumps. Season with salt and pepper. Stir until the gravy has thickened about 10 minutes.
Turkey Breast Roast
Equipment
- Dutch Oven (optional)
- Roasting Pan (optional)
Ingredients
- 3 lb Turkey Breast, Boneless
- ¼ Cup Butter, Unsalted
- 2 Tablespoons Olive Oil
- 1 Tablespoon Thyme
- 1 Tablespoon Sage
- 1 Tablespoon Rosemary
- ¼ Teaspoon Salt
- ¼ Teaspoon Pepper
- 3 Onions, Quartered
Pan Gravy
- ½ Cup Drippings from Turkey
- ¾ Cup Cooked Onions
- 3 Tablespoon Butter, Unsalted
- 4 Tablespoon Flour, All Purpose
- 2 Cups Turkey Stock, or Chicken Stock
- ¼ Teaspoon Salt
- ¼ Teaspoon Pepper
Instructions
- Remove Turkey from fridge and place on counter for about 20-30 minutes.
- Preheat oven to 350º F.
- Remove turkey breast from packaging, removing the gravy packet. Leave the string netting on the turkey this helps the boneless turkey breast keep it's shape. Pat the turkey dry with a paper towel.
- Combine softened butter, thyme, rosemary, sage, salt and pepper.
- Rub herb butter all over the turkey breast.
- Add olive oil to the dutch oven or roasting pan. Then add quartered onions into the bottom of the pan.
- Place the herb rubbed turkey breast on top of the onions.
- Bake for 90 minutes. When internal temperature of the turkey is at 165º F remove turkey and transfer to a cutting board.
- Let turkey rest 15-20 minutes before slicing and serving.
Pan Gravy
- Remove carmelized onions, from the dutch oven, chopping them into small pieces.
- Over medium heat place chopped onions back into the dutch oven with the turkey drippings.
- Add butter to the pan and let it melt.
- Add flour and cook for a minute.
- Whisk in broth slowly. Continue to whisk avoiding any lumps. Stir until the gravy has thickened about 10 minutes. Season to taste with salt and pepper.
Video
Nutrition
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Rule of thumb is to cook turkey best at 350º F 20 minutes per pound. Turkeys internal temperature should be 165º F.
