Honey herb roast turkey breast with pan gravy

Total Time
2 hr 35 min
15 min
2 hr 10 min
Cooking for a crowd? This delicious turkey recipe combines sweet and savory notes, as well as an easy gravy to create a true crowd-pleaser at your next dinner party or holiday gathering. This recipe also uses a turkey breast instead of a whole turkey, making it more manageable for you and your oven. Make sure the turkey breast is completely thawed before roasting; a totally frozen one will take about 24 hours to thaw in the fridge. If you have leftover sage and thyme from this recipe, add them to roasted vegetables like white or sweet potatoes, butternut squash, turnips, or rutabagas. They’re also both delicious in vegetable soups and white bean dishes.


Cooking spray

1 spray(s)


2 Tbsp

Fresh sage

2 Tbsp, chopped

Fresh thyme

1 Tbsp, chopped

Unsalted butter

1 Tbsp

Dijon mustard

1 tsp

Table salt

½ tsp

Black pepper

¼ tsp

Uncooked skinless turkey breast

3½ pound(s), weight is minus bone + skin = 21% loss = 3 1/2 lb.

Chicken broth

4 cup(s)

All-purpose flour

2 Tbsp


  1. Preheat oven to 375°F. Spray medium roasting pan with nonstick spray.
  2. Stir honey, sage, thyme, butter, mustard, salt, and 1/4 teaspoon pepper together in small bowl. With your fingers, loosen skin on turkey breast. Spread most of the honey mixture on meat under skin; press skin back into place. Rub remaining mixture all over skin.
  3. Place turkey breast in pan. Pour 1 1/2 cups broth into pan. Roast until instant-read thermometer inserted into center of breast registers 165°F, about 2 hours. Transfer turkey breast to cutting board, cover loosely with foil, and let stand 10 minutes.
  4. Meanwhile, to make gravy, drain all but 1 tablespoon drippings from pan. Set pan over 2 burners over medium-high heat; sprinkle in flour and cook, whisking constantly until well blended, about 2 minutes. Whisk in remaining 21/2 cups broth and cook, whisking constantly until mixture comes to boil. Reduce heat and simmer, whisking occasionally, until gravy is reduced to 2 cups, about 3 minutes. Stir in remaining 1/8 teaspoon pepper.
  5. Discard ribs and skin from turkey breast. Cut turkey into 20 slices and serve with gravy.
  6. Serving size: 2 slices turkey and about 3 tablespoons gravy