Yes, you read that correct, we’re making turkey breast recipe on the stove today with video! This could probably be the most fool proof way to succulent turkey breast and gravy!
I know you’re all super skeptical right now if you haven’t ever cooked turkey breast except in the oven. I don’t blame you.
However, give this post a chance and read it till the end. Let me change your mind with this terrific turkey breast recipe and video!
We’re talking succulent turkey breast and zesty lemon gravy here. Like all in one deep cast iron skillet with a lid. Nothing fancy, just pure deliciousness!
Let’s get to the video!
As you can see this is almost like cooking chicken, except it’s turkey! So your Friendsgiving or small gathering Thanksgiving just got easier and smoother!
TURKEY BREAST RECIPE
You’ve probably guessed how I came up with this recipe since I mentioned a hint above. I thought of cooking it like chicken.
The truth is, I have a favorite roast turkey recipe and post with all the tips you need here. This turkey ….. is a perfect roast turkey recipe.
However this year, and with all Friendsgiving gatherings, I got so many messages asking for simpler turkey breasts.
If I had to choose, here’s why I would pick this turkey breast recipe:
- It requires no prep in advance.
- You can easily make it the day of.
- It’s succulent and juicy like a turkey breast that has been brined, marinated and basted, yet without any of those things!
- You’ll also get a delicious flavorful gravy from all the juices, so you won’t miss out!
- Depending on the size of your skillet or how many skillets you have, you can cook 2, 3, 4 or more turkey breasts.
- The spice blends, and the flavor of the gravy is totally customized to your taste.
- It’s seriously delicious!
No matter how different or small Thanksgiving looks this year, I still want to make turkey. So I’ve tested a few turkey recipes and I’ve picked this one for our all family this year.
Let’s get to it.
HOW TO COOK TURKEY A BREAST
If you’re into roasting, go for this fool proof recipe and video: Succulent Dry Brined Turkey Breast.
However, if you’re rushed, or intimidated, start with today’s turkey breast recipe.
I love to start flavouring my turkey breast with roasted garlic. The richness of garlic flavor I get is incredible!
Here’s a step by step and video on how to roast garlic, and the endless ways to use it! Roasted Garlic – How to Roast Garlic.
To the roast garlic, I love adding butter. Because hello, turkey and butter go so well together! However you can use olive oil too.
Spices are another thing you can customize. I add garlic powder, onion powder, chilli powder and oregano. The chilli powder is probably unusual in turkey breast recipes, but it adds so much flavor!
I also love to poke my turkey breast slightly with a knife and then slather this flavourful mixture all over, under the skin, into the slits and everywhere.
In a hot skillet, you’ll heat up butter (for flavor, and likewise you can use olive oil).
Sear the turkey breast until you get the desired crust you’re looking for. I love a super crispy skin and crust.
Flip the turkey breast and sear the other side, then add the chicken or vegetable stock. I also love adding lemon zest (optional) for a bright taste.
Cover the skillet ad lower the heat until the turkey breast cooks. And you’ve got succulent, perfectly cooked turkey!
Some common questions about turkey breast and gravy below!
TURKEY BREAST — ALL YOU NEED TO KNOW
Ok the first one is the gravy!
What is the best way to make turkey gravy from scratch?
To get the most flavorful gravy, you’ll need the turkey drippings. This is basically the juice left over from cooking the turkey. For this recipe it happens to be right in the skillet.
To Make the Turkey Breast Gravy, you’ll need to remove the cooked turkey breast. Then you’ll strain the juices/drippings from the skillet and use only the clear juice.
To the same skillet where you cooked the turkey breast, add some butter. When it melts, add in flour and sauté until the flour is slightly golden. Then add in the strained clear juices and bring to a boil.
Let the gravy cook on low heat for 10 minutes. Add in some cream at the end for an extra creamy and luscious gravy. I also add a touch of lemon zest for this recipe. It adds a bright fresh kick to the recipe.
How long should I cook turkey breast for?
The most common question ever. Since we’re not roasting this turkey breast, you can’t really calculate the roasting tie based on weight. On the stove, turkey breast cooks in about 30-40 minutes.
A meat thermometer is you best friend to find out when the turkey is perfectly cooked. More on that below.
What temperature should a turkey breast?
165°F is what you’re aiming for. Always insert the meat thermometer in the middle of the thickest part of the turkey breast. And always allow the turkey breast to rest, covered in foil for 10 minutes before slicing. The temperature will rise slightly to probably 170 degrees, which is perfect.
How do you keep a turkey breast from drying out?
Well, since we’re cooking turkey breast on the stove, it’s absolutely rare for it to dry out! An oven thermometer is a must here so you know when to remove the turkey from the skillet.
Make sure you remove the turkey from the skillet as it reaches the correct temperature, and make sure you keep the turkey breast covered with foil for 10 minutes before slicing it.
Should a turkey breast be cooked covered or uncovered?
Cooking on the stove requires the skillet to be covered after searing the turkey breast. This helps the juices from the stock absorb into the turkey breast resulting in moist, succulent and tender turkey breast.
How do I get my turkey to brown?
Today’s recipe has guaranteed browning and crispy skin on our turkey. Searing the turkey breast in butter at first achieves that. It’s completely up to you to get to the level of browning and crisp skin you prefer without risking to dry out the turkey! I completely LOVE this trick!
Now you’re all ready to make this recipe!! ENJOY!!!
TURKEY BREAST TIPS
- You can make as little as one turkey breast with this recipe or as many as 6 or 8 depending on how many skillets you have.
- No need to marinade or brine or wait for days before making this recipe, however you can still make it ahead of time.
- To make this turkey breast recipe ahead of time, marinade the turkey in the roast garlic mixture and keep it overnight in your refrigerator.
- To get the PERFECT sear and crust on the turkey skin, you control how much you sear the meat in the hot skillet.
- The lemon zest is totally optional but adds a bright zest to the turkey!
- Make the roast garlic ahead of time and keep it at room temperature for a month. Recipe here:
- Adding a touch of cream to the gravy gives it a luscious and silky feel!
- Remove the turkey breast form the pan as soon as it reaches 165 degrees F and cover it with foil for 10 minutes before slicing.
- Leftovers taste SO GOOD!
Now here are some of my favorite recipes to make, pair and enjoy for Thanksgiving and Friendsgiving!
THANKSGVING RECIPES
Leftover Turkey Makes the BEST Turkey Soup — A recipe by The Endless Meal!
Succulent Dry Brined Turkey Breast
Quinoa Stuffing with Corn Cranberries Pecans and Dill
Baked Brie Toast with Cranberries
Quinoa Kale Stuffing With Squash Rings
Turkey Breast Recipe On the Stove
Ingredients
Turkey Breast
- 2 turkey breasts skin on and bone in optional
- 1 stick butter divided
- 1/3 cup roasted garlic
- 1 1/2 teaspoon salt
- 2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 1/2 teaspoon chilli powder
- 2 teaspoons oregano
- 1 tablespoon lemon zest
- 1 tablespoon whole peppercorns
- 2 cups chicken stock or vegetable stock
Gravy:
- 2 tablespoons butter
- 2 tablespoons flour
- 1/4 cp cream
Instructions
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In a small bowl, mix 6 Tablespoons of butter, the roast garlic and all the spices for the turkey (except for the lemon zest, whole peppercorns and stock). Mashed the mixture with a fork.
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Take a small pairing knife and make small slits along the back and front of each turkey breast.
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Slather the butter mixture all over the turkey breasts, under the skin and into the small slits.
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Heat a heavy duty skillet (deep enough and with a lid) over medium high heat with the remaining 2 tablespoons butter.
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Place the turkey breasts, skin side down into the hot skillet. Sear until you reach the browning and crispy skin you're looking for. Flip the turkey and cook for an extra 5 minutes on the other side.
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Add in the lemon zest, whole peppercorns and the stock. Bring the mixture to a boil.
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Lowe the heat and cover the skillet. Let the turkey cook over medium low heat for 30-40 minutes until an oven thermometer inserted in the middle comes out to 165 degrees F.
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Remove the turkey from the skillet and cover them with foil for at least 10 minutes.
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To make the gravy, strain the liquid in the skillet left after removing the turkey breast. Discard the solid parts and keep only the strained liquid.
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To the same skillet, add the butter and flour. Sauté the flour until it starts to look slightly golden.
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Add in the strained liquid and bring to a boil. Then lower the heat and cook the gravy for 10 minutes at least to infuse the favors.
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Add in the cream at the end and simmer it for just 2 minutes. Taste the gravy and season it. You an add in extra lemon zest and fresh herbs here.
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Slice the turkey breast and serve with gravy, veggies, cranberry sauce and your favorite sides!
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Enjoy!
Recipe Video
Recipe Notes
TURKEY BREAST TIPS
- You can make as little as one turkey breast with this recipe or as many as 6 or 8 depending on how many skillets you have.
- No need to marinade or brine or wait for days before making this recipe, however you can still make it ahead of time.
- To make this turkey breast recipe ahead of time, marinade the turkey in the roast garlic mixture and keep it overnight in your refrigerator.
- To get the PERFECT sear and crust on the turkey skin, you control how much you sear the meat in the hot skillet.
- The lemon zest is totally optional but adds a bright zest to the turkey!
Make the roast garlic ahead of time and keep it at room temperature for a month. Recipe here: Roasted Garlic – How to Roast Garlic. - Adding a touch of cream to the gravy gives it a luscious and silky feel!
- Remove the turkey breast form the pan as soon as it reaches 165 degrees F and cover it with foil for 10 minutes before slicing.
- If you're into roasting, try this Succulent Dry Brined Turkey Breast.
- Leftovers taste SO GOOD!
I”m not making a whole turkey this year so I was looking for turkey breast recipes and found yours! I love the combination of spices you use, and can’t wait to put this on our holiday table!
Thank you Jenn!
Just in time for the holidays! Looks so delicious
Thank you
Since holidays will be smaller this year it’s great to have a turkey dish that will serve a smaller crowd. Plus it’s so easy to make too!
Absolutely! I love making them for larger crowds too!
Great option for cooking turkey breast on the stove! My turkey came out juicy and tender – recommend!
Thanks for making this recipe Emily! So happy you enjoyed it!
You have taken me to heaven with this recipe!! Yum and yum and I want to try it with the crunchy gratin potatoes. I feel like I am in the holiday season already, thanks!
Thanks Adrianne!!