This recipe for pan-roasted turkey breast is a straightforward, practically foolproof way to get tender, juicy meat with crispy, well-seasoned skin. Perfect for a cozy holiday table or an elevated Sunday dinner, it delivers classic turkey flavor without the fuss of a whole bird.
If you've ever been intimidated by roasting a turkey, this foolproof recipe just might change your mind. Cooking a whole bird can feel like a production, but a turkey breast recipe delivers all the satisfaction with far less effort. This skillet version gives you crispy golden skin, tender juicy meat, and a balsamic gravy (made right in the same pan) that really adds something extra-with less time and fuss than roasting a whole bird.
I usually make this several times a year, during cooler months when Sunday dinner calls for something hearty yet manageable. It's also perfect if you're cooking for a smaller holiday gathering and don't need 10 pounds of meat. Think of it as the best balance between impressive and approachable.
What to serve with pan-roasted turkey breast
- Olive Oil and Parmesan Mashed Potatoes - creamy, silky, and lighter than traditional mash.
- Sweet Potato Tian - a gorgeous layered bake that looks as good as it tastes.
- Roasted Broccolini with Parmesan Pangritata - tender-crisp and finished with Parm-infused breadcrumbs.
- Pear and Fennel Salad with Pomegranate Vinaigrette - holiday-gorgeous, crunchy, and over-the-top delicious.
Ingredients and substitutions
For the roasted turkey breast:
For the balsamic gravy:
- Turkey breast - Bone-in, skin-on for maximum juiciness. I recommended getting a natural turkey and brining it yourself (see the recipe notes for instructions), but saltwater-added turkeys are most widely available.
- Carrots, shallots, and celery - Aromatics work to prop the turkey breast up off the pan, as well as enriching the drippings for the gravy.
- Garlic & herbs - I use fresh thyme, sage, and rosemary for classic flavor. Dried herbs can be substituted (use ⅓ the amount).
- Olive oil - For searing and richness; avocado oil also works.
- Salt and pepper - Absolutely critical to roasting any bird! Follow the salt guidelines carefully, and be sure to season the whole breast, including the bottom and inside the cavity. Pepper balances out and elevates the flavor.
- Chicken or turkey stock - Makes the pan sauce silky and flavorful. To make turkey stock ahead of time, see my recipe for homemade turkey broth.
- Lemon zest - Adds a light, fresh, elevated note to the flavor of the herb rub mixture.
- Balsamic vinegar - I am a huge fan of DeNigris vinegars, and generally use their Aged Balsamic Vinegar of Modena for this recipe.
- Honey - A touch of honey elevates the balsamic flavor without making this gravy sweet. It just takes a little!
- Cornstarch - My favorite thickener for gravies.
Don't forget to thaw your turkey!
It happens to the best of us-you get to turkey day and realize the turkey breast is still in the freezer. My pro tip: as soon as you know what day you plan to cook your turkey, set a calendar reminder on your phone or computer to move it to the fridge a day or two ahead. Allow about 24 hours of thawing for every 5 pounds of turkey breast, plus brining time if needed.
I use this tool almost every day
I'm a big fan of the Thermoworks Thermapen ONE meat thermometer, which is far and away the best I've ever owned. It's a bit of an investment, but I got tired of spending $20-$30 a pop for digital meat thermometers only to have them break a year later. This one is still going strong after 3 years! Thermoworks also has excellent options available at lower price points.
Tips and tricks for the perfect roasted turkey breast
Bring your turkey breast to room temperature. This keeps the outside of the meat from getting dry before the inner meat is cooked. I recommend taking your turkey out of the refrigerator 30 minutes before you begin prepping it for the oven.
Pat dry for crispy skin. Moisture is the enemy of browning; blot the skin well with paper towels before seasoning to get the crispiest skin.
Keep the oven hot. Always, always take the whole turkey breast out of the oven and close the oven door before checking the temperature of your bird. Losing too much heat from the oven during this process can really affect your cooking time, as well as interfere with browning and crisping the skin.
Know when it's done. Pull it from the oven when the thickest part of the breast hits 155°F; it will rise to 160°F as it rests. Transfer it to a cutting board and tent it with foil to keep it warm.
FAQ: Pan-Roasted Turkey Breast
Yes, it will work just fine in a roasting or baking pan, or even a Dutch oven.
Insert the thermometer into the thickest part of the breast, making sure the tip is not touching bone. This will give you the most accurate reading. Take the turkey out when it reaches 155°F; it will rise to 160°F as it rests.
The number one key to a moist roasted turkey breast is not overcooking it. Use a thermometer and pull it promptly from the oven at 155°F. In fact, I would rather take it out at 153°F or 154°F than risk it going over 155°F (although I would not move it to a cutting board until it is for sure at 155°F). Letting the turkey rest on a cutting board for at least 10-15 minutes before slicing also helps the juices redistribute.
Switch the oven to broil for 2-3 minutes at the end of cooking, keeping a close eye so it doesn't burn. This quick blast of high heat will crisp and brown the skin without drying out the meat.
Storage and reheating
One of the best parts of any turkey breast recipe is the leftovers. Handled properly, they'll stay delicious for days.
Storage: Once the turkey has cooled, slice it off the bone and place it in an airtight container. Store with a few spoonfuls of pan juices to keep the meat moist. Refrigerate within 2 hours of cooking, and it will keep for up to 3-4 days. For longer storage, freeze slices in freezer-safe bags with a drizzle of pan juices for up to 3 months.
Reheating: Gently reheat slices in a covered skillet with a splash of stock or water over low heat until warmed through. This helps prevent the turkey from drying out. You can also reheat in the oven (covered with foil at 300°F) for 15-20 minutes, or microwave with a damp paper towel for a quick option.
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Pan-Roasted Turkey Breast With Balsamic Gravy
Special Equipment
- Cutting board and knife
- 12-inch skillet or sauté pan
- Measuring cup and spoons
- Small mixing bowls
- Carving board
- Aluminum foil
- Potholder to cover pan handle or a thick kitchen towel
- Whisk
Ingredients
For the turkey breast:
- 3-4 pound bone-in turkey breast with skin
- 2 medium carrots -cut into big chunks
- 2 medium shallots -or ½ medium yellow onion, roughly chopped
- 2 ribs celery -cut into big chunks
- 4 cloves garlic -minced
- 1 ½ tablespoons fresh rosemary -stemmed and minced
- 1 tablespoon fresh thyme -stemmed and minced
- 1 tablespoon fresh sage -stemmed and minced
- ⅓ cup extra virgin olive oil
- 1 teaspoon kosher salt
- Ground black pepper to taste -I used ¼ teaspoon
- Zest of 1 lemon - minced
- 1 cup homemade turkey broth -or low-sodium chicken broth
For the balsamic gravy:
- 1 ½-2 cups turkey broth -or chicken broth, low-sodium
- ¼ cup balsamic vinegar
- 1 tablespoon honey
- 1 tablespoon cornstarch -mixed with 1 tablespoon water
- Salt and pepper to taste
Instructions
Roast the turkey breast:
- Take the turkey out of the refrigerator and place it on the counter for 20-30 minutes to allow it to warm up.3-4 pound bone-in turkey breast with skin
- While the turkey is warming, place a rack in the center of your oven and preheat it to 375°F.
- Roughly chop the carrot, shallot or onion, and celery, and spread them in the bottom of your roasting pan. If you have extra herbs, you can add some to the vegetables. Toss with a little olive oil, and season lightly with salt and pepper.2 medium carrots, 2 medium shallots, 2 ribs celery
- Mince your garlic and herbs, and combine them in a small bowl with the olive oil, salt, pepper, and lemon zest.⅓ cup extra virgin olive oil, 4 cloves garlic, 1 ½ tablespoons fresh rosemary, 1 tablespoon fresh thyme, 1 tablespoon fresh sage, Zest of 1 lemon, 1 teaspoon kosher salt, Ground black pepper to taste
- Take the turkey breast out of its packaging and place on a cutting board or baking sheet. Pat it dry with a paper towel, then use your fingers to gently separate the skin from the main part of the breast meat, being careful not to tear it. Rub the meat with a third of the olive oil and herb mixture, then pull the skin back over the breast.
- Turn the turkey breast upside down and rub the bottom and the insides of the front and back cavities with a third of the herb mixture. Flip it over, place it on top of your chopped vegetables, and rub the rest of the mixture all over the top.
- Pour 1 cup of turkey broth into the bottom of the skillet and place the pan in the oven. Set a timer for 45 minutes.1 cup homemade turkey broth
- After 45 minutes, rotate the pan a half turn. Check the moisture level in the bottom of the pan, and add another ½ cup of broth or water if it is almost dry. Set another timer for 15 minutes.
- When your 15-minute timer goes off, take the turkey breast out of the oven and close the oven door to preserve the heat. Check the temperature with a meat thermometer, deep in the breast, close to the bone, but not touching it.
- Return the turkey to the oven and set a timer for one minute for every degree needed to come to 150°F, minus 5 minutes. Example: if the meat thermometer reads 125°F, set your timer for 20 minutes. If the skin is turning too brown, tent your turkey breast with foil.
- If the turkey is not done when that timer goes off, continue roasting it in 7-minute intervals, checking the temperature each time. Take the turkey out of the oven the first time you get a reading around 155°F. Move it to a cutting board, and cover it with foil. Allow it to rest for at least 20 minutes (it will come up to 160°F during this period).
Make the gravy:
- Place a potholder or tie a towel over the handle of your skillet to avoid burning your hands.
- Prepare your cornstarch slurry with 1 tablespoon of cornstarch and 1 tablespoon of water. Stir very well to make sure there are no lumps.1 tablespoon cornstarch -mixed with 1 tablespoon water
- In a measuring cup, combine 1½ cups broth, honey, and balsamic vinegar. Whisk to combine.1 ½-2 cups turkey broth, ¼ cup balsamic vinegar, 1 tablespoon honey
- Use a slotted spoon to remove the vegetables from your skillet, and try to scoop out any pockets of grease in the pan. You can also soak up some of the grease very carefully with a paper towel. It's okay if there is some left.
- If the drippings are minimal, add the remaining ½ cup turkey or chicken broth. Set the skillet over medium heat and bring to a simmer. Cook, whisking, until the drippings deepen in color, but be careful not to let them burn. This could take 1 minute or 5 minutes, so watch them carefully! Note: if you added broth, you'll get less color. That's fine, it'll still taste good!
- Turn off the heat, stand back a bit (it will spit), and carefully add the broth/balsamic mixture. Whisk to incorporate everything well, scraping to deglaze the pan.
- Bring back to a simmer over medium heat, whisking, then cook for 3-4 minutes (keep whisking!) to allow the vinegar flavor to mellow a bit.
- Whisking constantly, add the cornstarch slurry. Cook for 30 more seconds or until the gravy thickens. If it doesn't thicken, you may need to add more cornstarch slurry.
- Taste the gravy and add salt and pepper by the pinch as needed. Pour into a gravy boat.
Carve the turkey and serve:
- To carve the turkey, cut carefully down along the breastbone, working your way to the bottom, then angle your knife outward to cut the breast away from the bone. Do the same for the other side.
- Place a platter in your warm oven for 2 minutes or in the microwave for 30 seconds to take off the chill.
- Laying the breasts flat, skin-side up, slice into ½-inch slices, holding the skin in place as best you can.
- Arrange the turkey slices on the platter, and garnish with herbs and a couple of lemon slices. Drizzle with a little gravy and serve, with the rest of the gravy on the side.
Notes
- You can use any heavy skillet-type pan for this recipe. I tested this recipe a 12-inch All-Clad Stainless Steel Sauté pan and a 12-inch cast iron skillet. They both worked great. You can also just roast the turkey in a roasting pan. I like the convenience of the skillet...it's convenient for the gravy and is easier to clean up.
- If you purchase a turkey breast that is labeled natural, with no saltwater solution added, you can dry brine your turkey breast the night before. To do that, rub your turkey all over with 1 teaspoon of salt for every pound of turkey, and place it on a sheet pan fitted with a wire rack. Refrigerate, uncovered, until you are ready to roast. There's no need to rinse your turkey after brining, simply proceed with the recipe, leaving out the salt in the olive oil and herb mixture.
- There is so much variance with ovens and I assume you will be familiar with yours. The timing I've listed works great for my oven and I've tested it with a few other ovens too. It will not work for convection ovens. If you know your oven tends to roast things faster than most recipe directions indicate (I owned a Viking oven like that once upon a time), check your turkey's temperature after 45 minutes to get a better idea of how much more time it will need. Check it frequently after it gets above 130° or so.
- Always take your turkey breast out of the oven and close the oven when checking its temperature. This preserves the heat in the oven and leads to faster, more even cooking.
- I recommend making your own turkey broth ahead of time to enrich the turkey drippings and make the gravy. Check out my recipe for homemade turkey broth.
Nutrition*
*All nutritional values are estimates only. They are calculated by an online resource.
Leslie says
I didn't even make this for Thanksgiving, although it is definitely Holiday worthy. This was so tender and juicy! Loved this recipe!!
Elizabeth says
I am trying out new recipes for the upcoming holidays and I found a winner! This dish is incredible. The balsamic gravy is to tasty! My family loved it. 🙂
Lisa says
I'm happy your family loved it! Thank you so much for the review.
Lora says
Love how this delivers juicy turkey with crispy skin—perfect for holidays or Sunday dinner.
Lisa says
I'm so glad this turned out for you. Thanks for letting me know!
Swathi says
This pan roasted turkey breast is so good, that seasonings are perfect. I made it for our dinner.
Lisa says
I'm happy to hear that you enjoyed this recipe!