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Sliced pale pork-like tenderloin topped with parsley on a white platter over green beans, carrots, celery and cauliflower. — Photo: lindaroisum · Pixabay Content License · Pixabay

American · Lunch · Dinner

Herb-Roasted Turkey Breast with Light Pan Gravy

Name: Herb-Roasted Turkey Breast with Light Pan Gravy
Prep time: 20 min
Cook time: 125 min
Total time: 145 min
Cuisine: American
Ingredients: 1 breast (about 5.5 lb / 2.5 kg with bone) bone-in, skin-on turkey breast (weight is the edible meat and skin, bone excluded); 1 tbsp olive oil; 4 cloves garlic, finely grated; 1 tbsp fresh rosemary, finely chopped; 1 tbsp fresh thyme leaves; 1 tsp dried sage; 1 lemon, finely grated lemon zest; 1 1/2 tsp salt; 1 tsp black pepper, ground; 2 medium onions, cut into wedges; 3 medium carrots, cut into chunks; 3 stalks celery, cut into chunks; 2 cups low-sodium chicken broth (gluten-free); 2 tbsp cornstarch; 2 tbsp cold water

Roast turkey

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 11, 2026 · How we make recipes

A juicy bone-in turkey breast rubbed with garlic, lemon zest and fresh herbs, roasted on a bed of onion, carrot and celery. A simple broth-based gravy makes it a lighter centrepiece for any festive table.

Prep: 20 min
Cook: 125 min
Total: 145 min
Serves: 8

Medium
Gluten Free
Dairy Free
High protein
Low Carb

22%

Per serving441kcal22% of a 2,000 kcal day

56gProtein

8gCarbs

21gFat

2gFiber

Calories come from: Carbs 7% · Fat 42% · Protein 51%

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Ingredients

For 8 servings

1 breast (about 5.5 lb / 2.5 kg with bone)bone-in, skin-on turkey breast (weight is the edible meat and skin, bone excluded)
1 tbsp14 golive oil
4 cloves12 ggarlic, finely grated
1 tbspfresh rosemary, finely chopped
1 tbspfresh thyme leaves
1 tspdried sage
1 lemon, finely gratedlemon zest
1 1/2 tsp9 gsalt
1 tspblack pepper, ground
2 medium220 gonions, cut into wedges
3 medium180 gcarrots, cut into chunks
3 stalks120 gcelery, cut into chunks
2 cups480 glow-sodium chicken broth (gluten-free)
2 tbsp16 gcornstarch
2 tbsp30 gcold water

Steps

1
Take the turkey out of the fridge 30 minutes before cooking and pat it dry with paper towels.
2
Heat the oven to 220 °C / 425 °F.
3
Mix the olive oil, garlic, rosemary, thyme, sage, lemon zest, salt and pepper into a paste.
4
Gently loosen the skin over the breast meat with your fingers and rub most of the paste directly onto the meat, then spread the rest over the skin.
5
Scatter the onions, carrots and celery in a roasting pan and pour in 1 cup of the broth.
6
Set the turkey skin-side up on top of the vegetables.
7
Roast for 15 minutes, then lower the oven to 165 °C / 325 °F.
8
Continue roasting for about 1 1/2 hours, basting with the pan juices once or twice, until a thermometer in the thickest part (not touching bone) reads 74 °C / 165 °F. Cover loosely with foil if the skin browns too fast.
9
Move the turkey to a board, tent with foil and rest for 20 minutes.
10
Strain the pan juices into a jug, keeping the vegetables to serve alongside, and skim off the fat that rises to the top.
11
Pour the skimmed juices and the remaining 1 cup of broth into a small pan and bring to a simmer.
12
Stir the cornstarch into the cold water, whisk it into the simmering liquid and cook for 2 minutes until thickened.
13
Carve the turkey off the bone into slices and serve with the gravy and roasted vegetables.

Swaps, storage and make-ahead

Swaps

Use a boneless turkey breast roast instead of bone-in for easier carving, checking it earlier since it cooks faster.
Swap the fresh rosemary and thyme for 1 tsp each of dried, as dried herbs are stronger.
Replace the cornstarch with the same amount of arrowroot to thicken the gravy, whisking it in just before serving.
If you need the gravy to stay gluten-free, choose a chicken broth labelled gluten-free, or use low-sodium vegetable broth labelled gluten-free.

Storage

Refrigerate sliced turkey, vegetables and gravy in separate covered containers within 2 hours and eat within 3 to 4 days, reheating until steaming hot. The sliced turkey can be frozen for up to 2 to 3 months, though the roasted vegetables are best eaten fresh rather than frozen.

Make ahead

Mix the herb paste and chop the onions, carrots and celery up to a day ahead and keep them covered in the fridge. You can also rub the paste under the skin the night before and refrigerate the turkey covered until roasting.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: Celery

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (386 g)	Per 100 g
Calories	441 kcal	114 kcal
Protein	56.4 g	14.6 g
Carbohydrates	8.1 g	2.1 g
of which sugars	2.6 g	0.7 g
Fiber	1.6 g	0.4 g
Fat	20.5 g	5.3 g
of which saturated	4.7 g	1.2 g
Sodium	785 mg	203 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.