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+ servings
The turkeu plates and sliced showing one slice with extra gravy

Turkey Breast Recipe On the Stove

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!
Course holidays, Main Course, Main Dish
Cuisine American
Keyword How to cook turkey breast, Thanksgiving recipes, Turkey breast, Turkey breast recipe, turkey recipes
Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Servings 6 servings
Calories 359 kcal
Author Mahy


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


  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1/4 cp cream


  1. 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.
  2. Take a small pairing knife and make small slits along the back and front of each turkey breast.
  3. Slather the butter mixture all over the turkey breasts, under the skin and into the small slits.
  4. Heat a heavy duty skillet (deep enough and with a lid) over medium high heat with the remaining 2 tablespoons butter.
  5. 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.
  6. Add in the lemon zest, whole peppercorns and the stock. Bring the mixture to a boil.
  7. 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.
  8. Remove the turkey from the skillet and cover them with foil for at least 10 minutes.
  9. 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.
  10. To the same skillet, add the butter and flour. Sauté the flour until it starts to look slightly golden.
  11. 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.
  12. 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.
  13. Slice the turkey breast and serve with gravy, veggies, cranberry sauce and your favorite sides!
  14. Enjoy!

Recipe Video

Recipe Notes


  • 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!
Nutrition Facts
Turkey Breast Recipe On the Stove
Amount Per Serving
Calories 359 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g19%
Cholesterol 153mg51%
Sodium 1277mg56%
Potassium 799mg23%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 2g2%
Protein 59g118%
Vitamin A 337IU7%
Vitamin C 4mg5%
Calcium 73mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.