Herb-Seasoned Turkey Breast with Easy Pan Dressing

The Thanksgiving Turkey Conundrum

Unleash your culinary prowess and embark on a culinary journey that will revolutionize your Thanksgiving feast with our remarkable herb-seasoned turkey breast with easy pan dressing. While the daunting task of preparing a whole turkey may seem overwhelming, we offer you a refreshing alternative. Our herb-infused turkey breast, delicately seasoned to perfection, ensures a hassle-free experience without compromising on flavor. As you carve into succulent slices of tender turkey, the aromatic blend of herbs will tantalize your senses, creating a symphony of taste that will leave your guests in awe. And to complement the star of the show, our easy pan dressing provides a delectable accompaniment that effortlessly elevates the entire dish. Embrace this novel approach to Thanksgiving and savor the exceptional flavors of our herb-seasoned turkey breast with easy pan dressing, where simplicity and indulgence unite in perfect harmony.

This Herbed Turkey Breast is the perfect fit for varied Friendsgiving celebrations, couples planning a subdued holiday meal, and for those white meat enthusiasts. This recipe results in a turkey breast that is delightfully juicy, excellent for dinner, and even better the next day in sandwiches, and it’s conveniently straightforward to prepare along with your usual sides.

In terms of sides, we’ve got you sorted. This recipe expertly leverages turkey, pan juices, and fragrant vegetables, allowing you to create the star dish—turkey, the accompaniment—dressing, and the ultimate culinary delight—GRAVY.

The recipe’s secret weapon is the flavorful mirepoix base used to enhance the turkey during roasting and to whip up a unique dressing in the turkey roasting pan, which takes less than 20 minutes.

The best part? On the big day, the Herb-Seasoned Turkey Breast, Pan Dressing, and gravy all come together in under 90 minutes!

No steps are skipped, and you’ll be reminiscing about your grandma’s Thanksgiving turkey recipe in no time (unless hers was dry—in which case, you’re in for a major upgrade).

Feeling bold? You can prepare this for a special autumnal dinner any time of the year. Yes, we are defying norms. If you’re feeling ambitious, modify this recipe for a whole turkey! Just triple the turkey marinade recipe and follow the roasting guidelines from our traditional “Grandpa’s Perfect Thanksgiving Turkey” recipe. As simple as that.

Bid farewell to your turkey rookie days. Let’s get started!


Turkey Preparation:

  • Whole turkey breast (7 pounds, defrosted, rinsed, and thoroughly patted dry)
  • Salt (3½ teaspoons)
  • Sugar (½ teaspoon)
  • Crushed garlic (1½ tablespoons)
  • Dried herbs (thyme, oregano, sage, basil – 1 teaspoon each)
  • Paprika (½ teaspoon)
  • Freshly ground black pepper (¼ teaspoon)
  • Olive oil (1 tablespoon)
  • Melted butter (1 tablespoon)
  • Celery, carrots, onion (1½ cups each, cut into small half-inch cubes)

Pan Dressing Preparation:

  • Butter (1½ tablespoons)
  • Dried dill (½ teaspoon)
  • Turkey broth mixed with chicken stock (to reach 2 cups volume)
  • Walnut raisin bread, multi-grain bread (2 cups each, cut into ¾-inch cubes)
  • Fresh herbs (sage, flat-leaf parsley, thyme, oregano – 1 tablespoon each, chopped)
  • Salt and freshly ground black pepper (to taste)

Gravy Preparation:

  • Turkey fat from the pan, light olive oil if needed (¼ cup volume)
  • Butter (1 tablespoon)
  • All-purpose flour (1/3 cup)
  • Paprika (½ teaspoon)
  • Freshly ground black pepper (¼ teaspoon)
  • Turkey broth mixed with chicken stock (to reach 2 cups volume)
  • Soy sauce (1 teaspoon)
  • Salt (to taste)
  • Cornstarch mixed with water (1 tablespoon each)


  1. Begin by preparing the turkey. Create the marinade by mixing salt, sugar, garlic, dried herbs, paprika, black pepper, olive oil, and butter. In a medium-sized roasting pan, mix the carrots, celery, and onion. Ensure that the pan is stovetop-safe.
  2. Integrate 1 tablespoon of the marinade into the vegetable mixture and toss well. Position the turkey breast in the pan and cover it completely with the remaining marinade, including underneath the skin, where accessible. Encase with plastic wrap and let it marinate in the refrigerator overnight.
  3. The following day, prior to cooking the turkey, preheat your oven to 400 degrees and allow the turkey to come to room temperature. For about 35 minutes, roast the turkey breast at 400 degrees. Baste the turkey with the pan juices, adding half a cup of water or chicken stock if it appears dry.
  4. Cover the breast with a piece of foil to prevent burning, and reduce the oven temperature to 350 degrees. Continue baking for another 40 minutes, or until a meat thermometer reads 160-165 degrees. Remove it from the oven and let it rest on a cutting board, keeping it covered with foil.
  5. Next, proceed to the dressing. Carefully remove and discard any congealed blood from the turkey pan using a slotted spoon. Drain the juices into a fat separator, leaving only the cooked vegetables in the roasting pan. Place it directly on the stovetop over low to medium heat.
  6. Incorporate the butter and dried dill into the roasted vegetables. Then add 1½ cups of the chicken stock/turkey broth mixture to deglaze the pan.
  7. Add the bread cubes to the pan, and stir until the bread absorbs all the liquid. Cook for 10 minutes, stirring occasionally. As the dressing may begin to stick, add the rest of your turkey broth/chicken stock mixture to deglaze the pan again, followed by the fresh herbs. Season with salt and pepper to taste, stirring everything together. Prevent sticking and burning by scraping the bottom of the pan with a metal spatula. Cook for another 5 minutes, then remove from heat. Keep it covered with foil until serving.
  8. Lastly, prepare the gravy. Heat the turkey fat/olive oil mixture (mainly olive oil as a turkey breast doesn’t yield much fat) in a saucepan with 1 tablespoon of butter. Over medium heat, whisk in the flour until absorbed, creating a roux. Add paprika and freshly ground black pepper, then gradually whisk in the turkey broth and chicken stock mixture to form the gravy. Stir until the gravy has a uniform consistency. Add soy sauce and salt to taste. Finally, whisk in the cornstarch mixture and let it simmer for 30 seconds.

NOTE: The nutritional information given is per serving, including turkey, dressing, and gravy.

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