Turkey Breast with Gravy

Turkey Breast with Gravy


"The turkey turned out moist and yummy! The herb mixture seasons the meat and helps make the gravy, and adding chicken broth and white wine to the bottom of the pan makes great basting juices."

Ingredients 3 h {{adjustedServings}} servings 642 cals

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 642 kcal
  • 32%
  • Fat:
  • 10.9 g
  • 17%
  • Carbs:
  • 6.6g
  • 2%
  • Protein:
  • 120.1 g
  • 240%
  • Cholesterol:
  • 349 mg
  • 116%
  • Sodium:
  • 868 mg
  • 35%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 325 degrees F (160 degrees C).
  2. Place turkey breast in a shallow baking pan; coat outside of turkey with nonstick cooking spray. Tuck onion and celery in breast cavity; place butter between meat and skin. Pour chicken broth and white wine into bottom of pan.
  3. Combine lemon pepper, garlic powder, onion powder, sage, and paprika in a small bowl; rub seasoning mix over turkey.
  4. Bake in preheated oven until a meat thermometer reads 175 degrees F (80 degrees C), basting every 30 minutes, 2-1/2 to 3 hours. Remove turkey and keep warm. Pour pan drippings into a cup and discard grease.
  5. Combine flour and water in a saucepan until smooth. Pour in pan drippings and chicken bouillon. Bring to a boil over medium heat, stirring constantly, and cook until thickened, about 2 minutes. Slice turkey and serve with gravy.
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Reviews 9

  1. 12 Ratings


This was an easy way to prepare turkey and gravy. I kept wondering why all those wonderful flavors seemed a bit bland. Then it struck me that there is no salt in this recipe. I would definitely make this again, but before adding all the wonderful flavors I'd sprinkle some kosher salt on the bird. Since we don't eat the skin, I'd also recommend putting at least half of the seasoning under the skin with the butter. You want to leave the skin on because it helps keep the meat moist, and moist it definitely is! Thanks for this recipe! NOTE: This was even better as leftovers! The flavors had had a chance to permeate the moist meat!


This called for a lot of spices that in the end didn’t amount to much in terms of flavor – neither did the wine. The recipe, more importantly, should instruct you to salt the turkey breast, particularly in the cavity. Rather than the onion and celery, I stuffed it with a bread stuffing. As for the gravy, I preferred to use chicken broth rather than water and bouillon. All and all, given all the spices and wine, the fact this was just average was disappointing.


We used this recipe for an 8 lb. turkey breast with the bone in. We used actual garlic and onions instead of powders, and took the advice of prior reviewers and added salt--we used coarse sea salt. Also, did not have dry white wine, so used white cooking wine, which was fine. The outcome was a juicy turkey with plenty of juice to make a yummy gravy. We had put in lots of extra onion and celery to roast with the turkey which is now cooking on the stove with the carcass for soup. We will definitely go back to this recipe, I saved it in my recipe box!