Easy Oven Roasted Turkey Breast with Rich Herb Gravy

If you’ve ever worried about your turkey turning out dry, this easy oven roasted turkey breast is a simple way to get juicy, tender meat with beautifully golden, crispy skin. It’s seasoned with fresh herbs, lemon zest, and olive oil, then roasted over vegetables for extra flavor.

I love that this herb roasted turkey breast takes just 15 minutes of prep, and the oven does most of the work. Plus, the flavorful pan drippings turn into a rich homemade turkey gravy without butter or flour. It’s naturally gluten-free, dairy-free, and perfect for a smaller Thanksgiving gathering or a cozy holiday dinner.

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Watch How to Make Oven Roasted Turkey Breast with Gravy from Drippings

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Why You’ll Love This Recipe

• Easy to Prepare: This oven roasted turkey breast takes just 15 minutes of hands-on prep, with the oven doing most of the work.
• Juicy Meat and Crispy Skin: A simple herb dry brine helps create tender, flavorful turkey with beautifully golden, crispy skin.
• Homemade Gravy from Drippings: Turn the flavorful pan drippings into a rich herb gravy without butter, flour, or extra fuss.
• Perfect for Smaller Gatherings: A bone-in turkey breast serves 6 to 8 people, making it a great alternative to roasting a whole turkey.
• Naturally Gluten-Free and Dairy-Free: Made with olive oil, fresh herbs, and simple whole-food ingredients, without sacrificing flavor.

Oven Roasted Turkey Breast Ingredients

This oven roasted turkey breast with herb gravy uses simple, fresh ingredients to create juicy, flavorful turkey with golden, crispy skin and a rich homemade gravy from the pan drippings.

• Bone-In Turkey Breast: I recommend a skin-on, bone-in turkey breast for juicy, tender meat and crispy skin.
• Fresh Herbs: Sage, rosemary, and thyme add delicious savory flavor. Dried herbs work too if you don’t have fresh ones.
• Lemon Zest: Adds a bright, fresh flavor that balances the savory herbs.
• Kosher Salt: Essential for dry brining the turkey and helping the skin crisp up. I recommend weighing the salt since different brands vary in density.
• Extra Virgin Olive Oil: Helps the turkey develop beautifully golden skin without using butter.
• Carrots, Celery, and Yellow Onions: Create a flavorful roasting base and add richness to the pan drippings.
• Chicken or Turkey Broth: Combines with the pan drippings to make a savory homemade gravy. Choose a low-sodium broth to control the saltiness.
• Arrowroot Starch: A naturally gluten-free alternative to flour that thickens the gravy without dairy.
• Gluten-Free Tamari (Optional): Adds extra savory depth to the gravy. I recommend San-J Organic Tamari.
• Black Pepper: Adds a little warmth and rounds out the flavor of the gravy.
• Optional Flavor Variations: For a slightly different flavor, try adding fresh parsley to the herb mixture or a little extra lemon zest for a brighter citrus finish.

Find the complete recipe with measurements and instructions below. 👇

How to Make Oven Roasted Turkey Breast: Step by Step

Step 1: Use paper towels to pat the turkey breast dry all over, including underneath. This helps the herb seasoning stick and encourages crispy skin.

Step 2: In a small bowl, combine the chopped sage, rosemary, thyme, lemon zest, and 2 teaspoons kosher salt. Rub the mixture between your fingertips to release the herbs’ natural oils and fragrance.

Step 3: Rub the herb salt all over the turkey breast, including underneath and on top. Add up to 1 more teaspoon kosher salt if needed for even coverage, keeping the total salt around 8 grams.

Step 4: Place the seasoned turkey on a wire rack over a baking sheet and refrigerate uncovered for 12 to 48 hours. This helps the meat stay flavorful and the skin become crispier when roasted.

Step 5: Remove the turkey from the refrigerator 1 hour before roasting and preheat your oven to 400°F. While the turkey rests, gather your vegetables and fresh herbs.

Step 6: Add the carrots, celery, onions, rosemary sprigs, and thyme sprigs to a large roasting pan. Drizzle with 1 tablespoon olive oil.

Step 7: Place the turkey breast on top of the vegetables and drizzle with the remaining 2 tablespoons olive oil. Make sure the skin is facing up for even browning.

Step 8: Roast at 400°F for approximately 1 hour 30 minutes, rotating the pan halfway through. Start checking the thickest part of the breast after 1 hour, then every 10 to 15 minutes, until the internal temperature reaches 165°F without touching the bone.

Step 9: Transfer the roasted turkey breast to a cutting board and let it rest for 20 to 30 minutes before carving. This allows the juices to redistribute for tender, juicy slices.

Step 10: Strain the roasting pan drippings into a measuring jug, then add enough low-sodium chicken or turkey broth to make 1 cup total liquid.

Step 11: Mix the arrowroot starch with 1 tablespoon water until smooth, then whisk it into the broth mixture. Pour into a small saucepan and cook over medium-high heat, whisking frequently, until thickened.

Step 12: Remove the gravy from the heat and taste before adding gluten-free tamari or salt and black pepper as needed. Adjust the seasoning to your preference.

Step 13: Once rested, remove the turkey breasts from the bone and slice into even pieces. Arrange on a serving platter and serve with the warm homemade herb gravy.

Recipe Tips & Tricks

• Choose a Similar-Sized Turkey Breast: A bone-in turkey breast around 5 pounds works best for this recipe. If yours is smaller or larger, adjust the roasting time and rely on internal temperature rather than the clock.
• Don’t Skip the Dry Brine: If you have time, I recommend the full 12 to 48 hours for better flavor and crispier skin. Short on time? You can still roast the turkey immediately after seasoning.
• Use a Meat Thermometer: An instant-read digital thermometer takes the guesswork out of roasting. Check a few spots in the thickest part of the breast, avoiding the bone, to ensure the turkey reaches 165°F.
• Watch the Skin: If the turkey skin starts browning too quickly, reduce the oven temperature to 375°F for the remaining cooking time. This helps prevent over-browning while allowing the meat to finish cooking.
• Keep the Gravy Smooth: Arrowroot starch thickens quickly, so avoid boiling the gravy for too long, which can cause it to thin out again. If it becomes too thick, whisk in a splash of warm broth.
• Preserve That Crispy Skin: I prefer resting the turkey uncovered to keep the skin crisp. If keeping it warm is more important, loosely tent it with parchment paper, knowing the skin may soften slightly.

⭐ Confidence Tip: Prep your roasting vegetables the night before! Since the turkey is already dry brining in the fridge, I like to chop the carrots, celery, and onions ahead of time, too. Store them in an airtight container, and everything is ready to go straight into the roasting pan the next day.

Storage & Reheating

• Storage: Let the roasted turkey breast cool, then store it in an airtight container in the refrigerator for up to 3 days. Refrigerate within 2 hours of cooking. I recommend keeping the gravy separate to preserve the turkey’s texture.
• Reheating: Place sliced turkey in a covered skillet with a thin layer of chicken or turkey broth. Warm over medium-low heat until heated through to 165°F. Adding a little broth helps keep the meat juicy and prevents it from drying out.
• Freezing: Store cooled, sliced turkey in a freezer-safe airtight container for up to 3 months. For best results, freeze in individual portions with a splash of broth to help retain moisture. Thaw overnight in the refrigerator before reheating.

Additions & Substitutions

This oven roasted turkey breast is easy to customize with different herbs, seasonings, and vegetables. Here are a few simple ways to change up the flavors while keeping the recipe gluten-free, dairy-free, and refined-sugar-free.

Additions

• Garlic and Herbs: Add a few smashed garlic cloves to the roasting pan for extra savory flavor. I love how the garlic infuses the vegetables and pan drippings as everything roasts.
• Citrus Flavor: Add lemon or orange wedges around the turkey for a subtle citrus aroma that complements the rosemary, sage, and thyme.
• Smoked Paprika: Mix a little smoked paprika into the herb seasoning for a warmer, slightly smoky flavor and deeper golden color.
• Extra Roasted Vegetables: Add parsnips or fennel to the roasting pan for more flavor. Cut them into large chunks so they don’t cook too quickly.
• Dijon Herb Gravy: Whisk a teaspoon of gluten-free Dijon mustard into the finished gravy for a slightly tangy, savory twist.

Substitutions

• Boneless Turkey Breast: You can use a boneless, skin-on turkey breast instead of bone-in. It will generally cook faster, so start checking the internal temperature early and roast until it reaches 165°F.
• Chicken Instead of Turkey: Substitute a whole chicken or bone-in chicken breasts for a smaller meal. Cooking time will vary depending on the cut and weight, but the thickest part of the meat should reach 165°F.
• Fresh or Dried Herbs: If fresh herbs aren’t available, use dried sage, rosemary, and thyme. As a general rule, use about one-third as much dried herb as fresh, adjusting to taste.
• Different Roasting Vegetables: Swap yellow onions for shallots, carrots for parsnips, or celery for fennel. These vegetables add slightly different flavors to the pan drippings without changing the basic roasting method.
• Tapioca Starch: If you don’t have arrowroot starch, tapioca starch can also thicken the gravy. Start with the same amount, whisk until smooth, and adjust as needed for your preferred consistency.

Frequently Asked Questions

How long does it take to roast a turkey breast in the oven?
A 5-pound bone-in turkey breast takes approximately 1 hour and 30 minutes at 400°F. Cooking times vary depending on the size of the turkey and your oven, so I recommend checking the internal temperature after the first hour.

What temperature should you cook a turkey breast in the oven?
For this recipe, I recommend roasting the turkey breast at 400°F for golden, crispy skin and juicy meat. The turkey is fully cooked when the thickest part of the breast reaches an internal temperature of 165°F, measured with a meat thermometer.

Is it better to cook a turkey breast covered or uncovered?
Uncovered is best if you want beautifully golden, crispy skin. If the skin starts browning too quickly, you can lower the oven temperature to 375°F while the meat finishes cooking.

Do I need to brine a turkey breast before roasting?
No, but I highly recommend dry brining for 12 to 48 hours if you have time. It helps season the meat throughout and encourages crispier skin, but you can still make a delicious herb roasted turkey breast without brining overnight.

Can I make oven roasted turkey breast ahead of time?
Yes, you can prepare the herb seasoning and dry brine the turkey up to 48 hours before roasting. I prefer roasting it fresh for the best texture, but you can also cook it ahead, refrigerate it for up to 3 days, and gently reheat with broth to keep it moist.

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Final Thoughts

This easy oven roasted turkey breast with rich herb gravy is a delicious way to enjoy a homemade holiday meal without the fuss of roasting a whole turkey. I love how a few simple ingredients come together to create something that feels special, whether you’re hosting Thanksgiving or making a cozy family dinner.

Now I’d love to hear from you. What are your favorite side dishes to serve with roasted turkey breast?

If you try it, I’d love to hear how it turned out. Leave a comment below, rate the recipe, and let me know what you think.

Easy Oven Roasted Turkey Breast with Rich Herb Gravy

This easy oven roasted turkey breast is juicy and tender with golden, crispy skin, fresh herbs, and a rich homemade gravy made from pan drippings. With just 15 minutes of prep, it's perfect for Thanksgiving, holiday gatherings, or a cozy family dinner.

Servings 8

Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Additional Time (dry brining, optional) 12 hours hrs

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Ingredients

  

Herb Roasted Turkey Breast

• 1 bone-in skin-on turkey breast (about 5 lbs)
• 1 tablespoon finely chopped fresh sage or ½ tablespoon dried sage
• 2 teaspoons finely chopped fresh rosemary or 1 teaspoon dried rosemary
• 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
• Zest of 1 lemon finely grated
• 2 to 3 teaspoons kosher salt about 8 g total, depending on brand
• 3 tablespoons extra virgin olive oil
• 3 carrots cut into large chunks
• 3 celery stalks cut into large chunks
• 2 large or 4 small yellow onions quartered
• 2 large sprigs fresh rosemary
• 2 large sprigs fresh thyme

Homemade Herb Gravy

• About ⅔ cup low-sodium chicken or turkey broth plus more as needed
• Pan drippings from roasted turkey
• 2 tablespoons arrowroot starch
• 1 tablespoon water
• 1 to 3 teaspoons gluten-free tamari optional
• Black pepper to taste

Instructions

 

• Pat the turkey skin dry all over using paper towels.
• Mix the sage, rosemary, thyme, lemon zest, and 2 tsp kosher salt in a small bowl, massaging it between your fingertips to help bring out the flavors.
• Sprinkle the herb salt all over the turkey (underneath and on top) and rub it in. If you feel like you need more salt to get even coverage, sprinkle on another 1 tsp kosher salt and rub that in too.
• Set the turkey on a wire rack over a sheet pan, sprinkle on any herb salt which has fallen off, and place in the fridge, uncovered, for 12-48 hours.
• On the day of roasting, take the turkey out of the fridge and let sit at room temperature for 1 hour.
• Preheat the oven to 400°F.
• Place the carrots, celery, onions, rosemary sprigs, and thyme sprigs in a large roasting dish. Drizzle with 1 tbsp of the olive oil.
• Set the turkey breast on top and drizzle with the remaining 2 tbsp olive oil.
• Roast for around 1 hour 30 minutes, rotating the pan halfway through the cook time. The turkey is done once a thermometer inserted into the thickest part of the meat reads 165°F. Start checking after the 1 hour mark, and check every 10-15 minutes until the meat reaches the correct internal temperature.
• Remove the turkey from the oven, transfer to a cutting board, and let it rest for 20-30 minutes.
• Meanwhile, strain off the drippings from the roasting pan into a measuring jug. Top up with chicken or turkey broth to reach the 1 cup mark.
• Mix the arrowroot starch with 1 tbsp water in a small bowl. Pour this into the jug of broth and whisk together.
• Pour the stock mixture into a small pot and set over a medium-high heat. Whisk often until the mixture thickens then remove from the heat. Taste and season with tamari (or salt) and black pepper, as needed.
• After the turkey has rested, remove the breasts from the bone, slice the breasts and then transfer to a platter and serve alongside the gravy.

Video

Notes

• No time for brining? You can roast the turkey immediately after rubbing with the herb salt.
• Different brands of kosher salt will vary in density so you’ll need slightly different amounts based on the brand you’re using to get 8g of salt.
• Store leftover, cooled turkey in the fridge either covered tightly, or carved and stored in an airtight container, for up to 3 days.
• You can also freeze leftover, cooled turkey meat in an airtight container for up to 3 months (thaw overnight in the fridge before eating).
• Reheat leftover sliced meat with a thin layer of broth in a covered skillet on the stove over a medium-low heat until the meat is warmed through.
• You can cover the turkey loosely with parchment paper as it rests after roasting which will help it stay warmer. However, this will also cause the skin to lose crispness, so it’s up to you which method works best for your preferred results.

Calories: 420kcal

Course: Main Course

Cuisine: American

Diet: Gluten Free

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