Pan-Roasted Turkey Breast with Herb-Infused Gravy

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender turkey breast pan-roasted with rosemary and thyme, served with a rich gravy infused with pan drippings and fresh herbs. This American-inspired Thanksgiving recipe, ready in about 60 minutes, pairs boneless turkey breast, olive oil, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 6 American cuisine 350 cal/serving

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Ingredients

3 pounds boneless turkey breast
2 tablespoons olive oil
3 tablespoons unsalted butter
3 fresh rosemary sprigs
3 fresh thyme sprigs
4 smashed garlic cloves
2 tablespoons all-purpose flour
2 cups chicken broth
1 1/2 teaspoons salt
1 teaspoon black pepper

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Instructions

Step 1: Preheat oven to 375°F. Rub 3 pounds boneless turkey breast with 2 tablespoons olive oil, 1 1/2 teaspoons salt, and 1 teaspoon black pepper.
Step 2: Heat a large oven-safe skillet over medium-high heat and melt 3 tablespoons unsalted butter. Add 3 sprigs each of fresh rosemary and thyme along with 4 smashed garlic cloves, sautéing until fragrant, about 1 minute.
Step 3: Place the turkey breast in the skillet and sear on all sides for 4 minutes per side until golden brown.
Step 4: Transfer the skillet to the oven and roast the turkey breast for 30 minutes or until internal temperature reaches 165°F.
Step 5: Remove turkey and cover loosely with foil to rest. Place skillet back on stovetop over medium heat, sprinkle 2 tablespoons all-purpose flour into the pan drippings, whisking constantly for 1-2 minutes to form a roux.
Step 6: Slowly whisk in 2 cups chicken broth, scraping the pan to incorporate browned bits. Simmer for 5 minutes until gravy thickens and coats the back of a spoon.
Step 7: Slice turkey and serve with the herb-infused gravy spooned over the top.