Oven-Roasted Turkey Breast with Homemade Gravy

Juicy, tender slices of turkey breast served with a simple homemade gravy — all without the fuss of roasting a full turkey. This recipe delivers classic Thanksgiving flavors with far less time and prep.

If you want the comfort of a traditional turkey dinner but aren’t up for handling a whole bird, this oven-roasted turkey breast recipe is an excellent solution. It takes roughly half the time of a full turkey and produces moist, flavorful meat with minimal fuss.

The gravy is intentionally simple — just pan drippings, turkey stock, and a starch to thicken. It comes together while the turkey rests, so you can focus on sides and plating. No brining days in advance, no special equipment required—just a roasting pan, a meat thermometer, and a few basic ingredients.

Ingredients for Roasted Turkey Breast and Gravy

• Turkey breast: Choose a fresh or fully thawed turkey breast around 5–7 pounds for a serving size of about 6–8 people. If frozen, thaw in the refrigerator 24–36 hours in advance.
• Vegetable base: Use a mix of carrots, celery stalks, and onion rounds to form a simple roasting rack. The turkey will sit on the veggies so their juices and aroma mingle underneath.
• Turkey stock: Use low-sodium turkey or chicken stock as the base for the gravy so you can control seasoning.
• Thickener: Arrowroot powder works well as a gluten-free thickener; cornstarch is an acceptable substitute. Make a slurry with cold stock before adding to the hot pan juices.
• Seasoning & oil: Avocado oil (or another neutral oil), salt and freshly ground pepper to season the breast.

How to Cook a Turkey Breast

Think of the turkey breast like a large chicken breast: it’s simple to roast and forgiving when you follow a few basic steps.

Preheat your oven to 350°F (175°C). Use a 9×13″ baking dish or a roasting pan. Arrange the carrots, celery, and onions in a single layer across the bottom of the pan — they form a natural rack that keeps the turkey elevated and collects the flavorful drippings.

Place the turkey breast on top of the vegetables. Pour roughly 1 cup of turkey stock into the pan so the bottom is covered by about 1/4 inch of liquid.

Pat the turkey breast dry with paper towels. Rub a light drizzle of oil over the surface and season generously with salt and pepper. Insert a meat thermometer into the thickest part of the breast.

Roast in the preheated oven until the internal temperature reaches 160°F (about 71°C). For a 7-pound breast this is roughly two hours, though times vary with oven and breast size. The juices should run clear when the turkey is done.

Remove the pan from the oven and tent the turkey loosely with foil. Let it rest for about 20 minutes — the internal temperature will continue to rise to the safe target of 165°F. Resting also allows the juices to redistribute so the meat stays moist when sliced.

Make the Gravy

While the turkey rests, strain the pan drippings to remove and discard the cooked vegetables. Transfer the drippings and about 2 cups of turkey stock to a saucepan and bring to a gentle simmer. Let the stock reduce slightly while whisking occasionally to build flavor.

In a small bowl, whisk 3 tablespoons of cold turkey stock with 3 tablespoons of arrowroot powder (or cornstarch) until smooth. Slowly whisk this slurry into the simmering pan juices. Continue to whisk and cook until the gravy thickens to your liking. Season with salt and pepper to taste and remove from heat.

Slice the rested turkey breast, arrange on a serving platter, and drizzle with the warm gravy. Serve immediately with your favorite sides.

Pair This With:

• Dairy-free mashed sweet potatoes
• Maple-roasted Brussels sprouts with bacon and pomegranate
• Honey-glazed carrots
• Maple-roasted honeynut squash
• Gluten-free candied pecan sweet potato casserole

Recipe Summary

Simple Oven-Roasted Turkey Breast with Gravy
Prep: 15 mins | Cook: ~2 hrs | Resting: 20 mins | Total: ~2 hrs 35 mins | Serves: 6–10

Ingredients (concise)

• 1 turkey breast (5–7 lb)
• Avocado or neutral oil
• Salt and pepper
• 3 large carrots, roughly chopped
• 3 celery stalks, roughly chopped
• ½ onion, cut into ½-inch rounds
• 3 cups turkey stock (total, divided)
• 3 tbsp arrowroot powder or cornstarch

Instructions (concise)

1. Preheat oven to 350°F. Arrange vegetables in a 9×13″ pan to form a rack.
2. Set the turkey breast on top, pour in ~1 cup stock to cover the pan bottom by ¼-inch.
3. Pat dry, rub with oil, and season generously with salt and pepper. Insert a meat thermometer into the thickest part.
4. Roast until internal temperature reaches 160°F (about 2 hours for a 7 lb breast). Remove and tent with foil; rest 20 minutes until it reaches 165°F.
5. For the gravy, strain pan drippings, add to a saucepan with 2 cups stock, and simmer. Whisk together 3 tbsp cold stock and 3 tbsp arrowroot (or cornstarch), then whisk into the simmering juices until thickened. Season and serve over sliced turkey.

Notes

No brine required — this method reliably yields juicy, flavorful turkey breast. Adjust seasoning and gravy thickness to taste.

Nutrition (approximate)

Calories: 366 kcal | Protein: 70 g | Carbohydrates: 7 g | Fat: 6 g (approximate)