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Close up shot of a boneless turkey breast roast cut into slices on a plate lined with fresh herbs
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Herb Turkey Breast Roast with Gravy

Recipe for an Herb Turkey Breast Roast, this is an easy alternative to roasting a whole turkey. A boneless turkey roast is rubbed with fresh rosemary, sage, thyme, garlic, and spices and roasted until tender and flavorful.
Course Main Course
Cuisine American, North American, USA
Keyword Boneless Roast, easy, Gravy, Herbs, Thanksgiving, Turkey, Turkey Breast Roast
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 6 to 8

Ingredients

For the turkey breast roast:

  • 1 cup chicken or vegetable broth 240 ml
  • 1 red onion cut into wedges
  • 4-6 baby carrots or 1 chopped full-size carrot
  • 1 celery stalk cut into 2-3 pieces
  • 2 cloves garlic smashed
  • 3 pounds boneless turkey roast- do not remove netting, fully thawed if previously frozen - 1.36kg
  • 1 teaspoon kosher salt
  • ¼ teaspoon coarse ground pepper
  • 2 tablespoons olive oil
  • 2 tablespoon melted butter
  • 2 tablespoons minced rosemary leaves
  • 1 tablespoon minced sage leaves
  • 1 tablespoon minced thyme leaves
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika

For the gravy:

  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups drippings from the turkey roast *see Notes 480 ml
  • ½ teaspoon kosher salt plus more to taste
  • 1/8 teaspoon coarse ground pepper

Instructions

  • Preheat the oven to 350°F (175°C.
  • In the bottom of a roasting dish, pour the chicken broth then add the onion, carrots, celery, and garlic.
  • Place the roasting grate on top and spray with cooking spray. Place the turkey breast roast on top and sprinkle all sides with salt and pepper.
  • In a small mixing bowl whisk together the olive oil, butter, rosemary, sage, thyme, garlic and onion powder, and paprika.
  • Use a basting brush to brush all the seasoning mixture over all sides of the roast, getting under the netting, if possible, to help it from sticking to the meat when cooked.
  • Bake uncovered for 1 hour and 20 minutes- 1 hour 40 minutes or until the middle of the roast reaches an internal temperature of 165°F (74°C). Turkey breast roasts are technically done at 170°F(76°C) but the roast will keep cooking as it rests to reach the last 5 degrees. Remove from the oven and let rest for 15-20 minutes before removing the casing and slicing.
  • While the turkey roast is resting, prepare the gravy.
  • In a small sauce pan, melt the butter over medium heat and whisk in the flour to create a roux. Whisk for 2-3 minutes before whisking in the turkey drippings.
  • Sprinkle in the salt and pepper and whisk frequently until the gravy thickens, about 7-8 minutes. Reduce the heat to keep a gentle simmer and stir occasionally to prevent the gravy from sticking to the bottom of the pan.
    A pan with turkey gravy sauce
  • Remove the casings from the turkey roast and cut it into slices.
    Overhead shot of slices of turkey breast roast over herbs
  • Serve the sliced turkey with the warm gravy.
    A plate with two slices of turkey breast roast with a spoon drizzling gravy sauce on top

Notes

  • I used a white and dark meat roast because they tend to have more flavor and moisture.
  • If you want to use dried herbs instead of fresh, use ¼ of the amount.
  • If you use normal table or sea salt, use half the amount.
  • If your roast comes with a gravy packet, add it into the gravy you make after it’s thickened, if desired.
  • If your roast gets too golden brown before it’s cooked through, tent loosely with a greased piece of foil.
  • If you don’t have a full 2 cups of drippings in the roasting pan, use broth to make up the difference. If you want the gravy to be creamier, add ½ cup milk and reduce the drippings/broth down by ½ cup.