This How to Cook a Turkey Breast method is my go-to for tender, perfectly seasoned turkey with minimal effort. Butter under the turkey skin keeps the meat moist, the removed breastbone ensures even cooking, and the leftover bones and pan drippings turn into an easy, made-from-scratch turkey gravy. Whether you’re replacing a whole bird or just want a simpler option for Thanksgiving dinner, this is one of my favorite turkey recipes.
What I love most about this recipe is how it gives you all the cozy holiday turkey vibes without committing to roasting a whole turkey. Removing the breastbone helps the white meat cook evenly (no dried-out edges!), and using the leftover bones and drippings for gravy means nothing goes to waste. You get a rich, silky sauce that tastes like it simmered all day. It’s perfect for smaller gatherings, weeknight holiday cravings, or those years when you just don’t need a full turkey. Pair it with my Creamy Mashed Potatoes, Bacon Brussels Sprouts, and Honey Glazed Carrots, and you’ve got a complete holiday-worthy meal with a fraction of the effort.
What's In This Blog Post?
Ingredients Needed
These simple, everyday ingredients come together to create the juiciest turkey breast and the richest homemade gravy. Here’s everything you need before you get started.
- Bone-in turkey breast - A whole bone-in breast gives you the most flavor and moisture. You can use boneless, but reduce the cook time slightly since it cooks faster.
- Butter - Butter adds richness and keeps the meat juicy under the skin. Substitute with olive oil or a dairy-free butter if needed.
- Onion - Adds sweetness and depth to the roasting base. Shallots or leeks work as a mild substitute.
- Carrot - Helps build flavor for the drippings and broth. Swap with parsnip or omit if you don’t have it.
- Celery - Adds aromatic flavor to the pan and broth. Fennel stalks or a pinch of celery seed can replace it.
- Fresh thyme, rosemary, and sage - Classic holiday herbs for flavoring both the turkey and the broth. Dried herbs work in a pinch—use about one-third the amount.
- Salt and pepper- Simple seasoning that enhances the turkey’s natural flavor. You can also use your favorite poultry seasoning or an SPG blend.
- Turkey ribs, breastbone, and neck - Essential for making a rich, homemade broth. If you don’t have enough bones, add store-bought turkey or chicken broth to supplement.
- Flour - Thickens the gravy. Substitute with cornstarch (use half the amount and whisk with cold broth before adding).
Equipment Needed
Sheet Pan - A sturdy sheet pan holds the veggies and herbs that flavor the drippings. If you don’t have one, a large baking dish works, too. Just avoid anything too shallow to prevent spills.
Metal Baking Rack - Elevates the turkey so air can circulate and the drippings collect underneath for the gravy. A wire cooling rack set inside a sheet pan is a great substitute.
Sharp Knife or Kitchen Shears - Essential for removing the breastbone and trimming excess ribs. If you’re not comfortable with a knife, shears offer more control and are often easier to maneuver.
Meat Thermometer - The most reliable way to ensure your turkey breast is cooked perfectly and stays juicy. An instant-read thermometer or a probe-style thermometer both work well.
Fat separator - Helps remove excess fat from the pan juices for a smoother, cleaner-tasting gravy. If you don’t have one, let the drippings sit for a few minutes and skim the fat off with a spoon.
Fine-mesh strainer - Strains out the aromatics and herbs from your broth and drippings to ensure a silky gravy. A cheesecloth-lined colander works in a pinch.
Tips and Tricks for Success
- Remove the breastbone for even cooking: Helps the turkey breast cooks evenly and keeps the white meat tender.
- Tuck butter under the skin: Sliding butter between the turkey breast skin side and the meat keeps it incredibly moist.
- Use a thermometer, not the clock: Aim for 162ºF in the thickest part of the breast using digital thermometers for accuracy and food safety.
- Roast over aromatics: Herbs and veggies add depth to the turkey broth and give you more pan drippings for gravy.
- Don’t skip the resting time: Resting keeps the juices inside the meat.
- Brown the bones: Deepens the flavor for delicious gravy.
- Strain everything: Ensures smooth, lump-free gravy.
- Save extra broth: Store leftover broth in a glass jar—perfect for soups, stuffing, or reheating.
How to Make Turkey Breast, Broth, and Gravy
These step-by-step instructions walk you through exactly how to prep, roast, and carve your turkey breast, plus how to turn the bones and drippings into a rich, homemade gravy.
How to prepare the turkey breast
- Trim off the ribs or any excess bits from the turkey and set them aside.
- Remove the breast bone carefully by using your fingers to separate the meat from the bone. You can use a knife if needed. Set it aside as well. Removing the breast bone helps the meat cook more evenly and keeps it moist.
- Reserve the ribs and breast bone for the gravy.
- Carefully separate the skin from the breast with your fingers.
- Place the slices of butter in between the skin and the breast meat.
- Dry the skin and sprinkle lightly with salt and pepper.
- Preheat the oven to 325ºF.
- Place the herbs, onions, celery, and carrots into a sheet pan. (Reserve the drippings for your gravy).
- Cover with a metal baking rack.
- Place the turkey breast on top and bake in the oven for 15 minutes per pound or until a thermometer reads 162ºF in the thickest part of the breast. It will continue to cook as it rests.
- Remove it from the oven, and allow to rest for 15 minutes before slicing.
Preparing the broth
- Melt two tablespoons of butter in a medium saucepan over medium high heat.
- Place the ribs with meat and breast bone in the butter and brown on all sides.
- Add in a small sprigs of the rosemary, sage, and thyme.
- Cover with water and simmer for one hour while the turkey is cooking to create enough turkey stock for the gravy.
For the Gravy:
- Place the broth and turkey drippings in a dripping separator to allow the fat to settle at the top.
- Heat the butter in a saucepan over medium heat.
- Add the flour and cook for 1 minute until the mixture resembles wet sand.
- Add a place of the broth and cook until it bubbles while whisking constantly.
- Keep adding in small amounts of broth while whisking until you’ve added it all.
- Season to taste and enjoy a silky, flavorful gravy.
FAQ
A turkey breast typically cooks for 15 minutes per pound at 325°F. The internal temperature should reach 162°F in the thickest part of the breast before resting.
Butter under the skin, roasting at moderate heat, and removing the breastbone help the roast turkey breast stay juicy.
It’s best to cook it uncovered so the skin can crisp up. The butter under the skin and the even cooking from removing the breastbone keep the meat moist without needing foil.
You can, but you don’t need to. This recipe’s butter-under-the-skin method and even-cooking technique keep the breast juicy without the extra brining step. If you’d like to brine, a simple saltwater brine for 4–6 hours works well.
Always roast it skin-side up so the skin can brown, crisp, and baste the meat as it cooks.
Yes—use one-third the amount of dried thyme, rosemary, or sage. Fresh herbs add more aroma, but dried herbs work well in the roasting pan and broth.
Absolutely. The gravy reheats beautifully on the stovetop. Add a splash of broth or water if it thickens too much. You can even make the broth a day ahead to save time.
You can substitute chicken broth or store-bought turkey broth, but browning the ribs and breastbone creates a much richer flavor. If you’re missing some bones, supplement with broth to reach the amount you need.
Use cornstarch instead—about half the amount of flour. Mix it with cold broth to make a slurry before adding it to the pan to avoid lumps.
Yes! Roast it, let it cool, then slice and store it with a bit of broth in an airtight container. Reheat gently in the oven or on the stovetop to prevent drying.
Classic holiday sides are perfect. Creamy mashed potatoes, roasted Brussels sprouts, and roasted or sautéed carrots pair beautifully with the homemade gravy.
Recipe
Equipment
- 1 Sheet pan
- 1 metal baking rack
- 1 kitchen shears or sharp knife
- 1 meat thermometer
- 1 fat separator
- 1 fine mesh strainer
Ingredients
- 1 turkey breast whole, bone-in
- ⅓ cup onion diced
- ¼ cup carrot diced
- ¼ cup celery diced
- fresh thyme, rosemary and sage.
- salt and pepper to taste
- ½ cup butter sliced
Instructions
- Trim off the ribs or any excess bits from the turkey and set them aside.
- Remove the breast bone carefully by using your fingers to separate the meat from the bone. You can use a knife if needed. Set it aside as well. Removing the breast bone helps the meat cook more evenly and keeps it moist.
- Reserve the ribs and breast bone for the gravy.
- Carefully separate the skin from the breast with your fingers.
- Place the slices of butter in between the skin and the breast meat.
- Dry the skin and sprinkle lightly with salt and pepper.
- Preheat the oven to 325ºF.
- Place the herbs, onions, celery, and carrots into a sheet pan. (Reserve the drippings for your gravy).
- Cover with a metal baking rack.
- Place the turkey breast on top and bake in the oven for 15 minutes per pound or until a thermometer reads 162ºF in the thickest part of the breast. It will continue to cook as it rests.
- Remove it from the oven, and allow to rest for 15 minutes before slicing.
Notes
- Melt two tablespoons of butter in a medium saucepan over medium high heat.
- Place the ribs with meat and breast bone in the butter and brown on all sides.
- Add in a small sprigs of the rosemary, sage, and thyme.
- Cover with water and simmer for one hour while the turkey is cooking to create enough turkey stock for the gravy.
- Place the broth and turkey drippings in a dripping separator to allow the fat to settle at the top.
- Heat the butter in a saucepan over medium heat.
- Add the flour and cook for 1 minute until the mixture resembles wet sand.
- Add a place of the broth and cook until it bubbles while whisking constantly.
- Keep adding in small amounts of broth while whisking until you’ve added it all.
- Season to taste and enjoy a silky, flavorful gravy.
