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Turkey Breast with Gravy

Emily Chaney of Penobscot, Maine reveals her tried-and-true secret for savory roast turkey. "The herb rub seasons the meat nicely and makes a wonderful gravy," she remarks. Depending on the size of your family, you may want to cook two turkey breasts so you can ensure there will be lots of leftovers!
  • Total Time
    Prep: 25 min. Bake: 2-1/2 hours
  • Makes
    6 servings


  • 1 bone-in turkey breast (5 to 6 pounds)
  • 1 medium onion, quartered
  • 2 celery ribs, sliced
  • 1 tablespoon lemon-pepper seasoning
  • 1-1/2 teaspoons garlic powder
  • 1-1/2 teaspoons onion powder
  • 1 teaspoon rubbed sage
  • 1 teaspoon paprika
  • 2 tablespoons all-purpose flour
  • 1 cup water
  • 1 chicken bouillon cube


  • Place turkey breast in a shallow baking pan; coat the outside of the turkey with cooking spray. Tuck onion and celery underneath in the breast cavity. Combine seasonings; rub over turkey. Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 185°, basting every 30 minutes. Remove turkey and keep warm. For gravy, combine flour and water in a saucepan until smooth. Add pan drippings and bouillon. Bring to a boil over medium heat, stirring constantly; boil for 2 minutes. Slice turkey; serve with gravy.
Nutrition Facts
4 ounce-weight: 349 calories, 2g fat (1g saturated fat), 196mg cholesterol, 552mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 72g protein.

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  • Kucharczyk
    Jan 2, 2021

    I have made this twice, Thanksgiving and New Year's Day. Turned out perfect , very moist and I have to say that the rub is amazing. Don't know if it's because I used a fresh bone in breast but there was never anything to baste the turkey with since no liquid is put in before cooking, hence no gravy. However, after an hour cooking I did add some chicken broth and put a half stick of butter in the cavity. By doing this I had juices to baste with every half hour. And, this juice with flour and water made great tasting gravy. So, just a point for anyone who wants to baste and have great gravy.

  • lambert6
    Dec 26, 2015

    This recipe is amazing! The turkey was so moist and the gravy had great flavor! ( I forgot to use the bouillon cube and used closer to half cup flour to a cup of water for the gravy.) Definitely a keeper. Thank you so much for sharing!

  • havingfunwithmyfamily
    Dec 16, 2015

    Perfect without changing a thing! Thank you for sharing!

  • Bill466
    Oct 26, 2015

    Two simple suggestions: Unless you're a purist, skip the gravy part and get 1-2 bottles/cans of store-bought gravy. Saves time and effort, and tastes fine. Also, this is for everyone. Rub the spice mixture on under the skin for max flavor.

  • gunslinger
    Dec 17, 2014

    Very flavorful, turkey was nice and tender.

  • cookieboo
    Jul 25, 2012

    This was delicious. The turkey had so much flavor, and the gravy was perfect. My only suggestion would be to add the flour to about 1/4 C hot water and stir vigorously until smooth, THEN add it to the boiling water.

  • Honda03
    Feb 19, 2012

    No comment left

  • blardo
    Nov 15, 2009

    No comment left