Make Ahead Turkey Breast with Gravy

Name: Make Ahead Turkey Breast
Prep time: 20 min
Total time: 180 min
Ingredients: 8-10 lb turkey breast (with skin); 3 tablespoons olive oil; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 teaspoon poultry seasoning; 2 cups chicken broth; 1/4 cup fresh parsley (minced); 1/2 teaspoon dry thyme (`); 1/2 teaspoon dry rosemary; 1/2 teaspoon herbs de provence; 1 lemon (juice and zest); 2 cloves garlic (minced); 1 1/2 cups chicken broth; 1 tablespoon butter; 1 tablespoon flour

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When it comes to holiday gatherings or special family dinners, a make-ahead turkey recipe can be a game-changer. Perfect for anyone who wants to focus on spending time with loved ones instead of being stuck in the kitchen, this make-ahead turkey breast is a tasty addition to your holiday feast.

By Danelle

Published on November 4, 2024, Updated November 4, 2024

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5 from 1 vote

Why You’ll Love This Recipe

Planning and preparing holiday meals can be so stressful, which is why I’m a huge fan of this Make-Ahead Turkey Breast with gravy.

I like to get as much as possible prepared and either frozen or refrigerated before a holiday dinner–including desserts, bread and rolls, and side dishes like stuffing.

I know you might be skeptical about preparing and freezing your turkey ahead of time though. I get it! But believe me, this method works and saves you so much time on Thanksgiving day.

And since I’m in the phase of life where I’m the one preparing most of the holiday meal for kids coming home to celebrate, I’m on board with any kitchen hack that lets me spend more time with my family.

I love that this turkey isn’t just cooked ahead of time, it’s carved and ready to go. All you have to do is reheat it in the oven and use the pan juices to make a quick gravy.

Personally, I prefer to make a turkey breast or two, rather than a whole turkey, for Thanksgiving dinner. It’s so much easier to prepare and carve, and much less of a hassle to clean up afterwards.

If you don’t have a digital meat thermometer, I highly recommend getting one for this recipe. Trust me, it’s a must-have kitchen gadget that you’ll use all the time. And it’s really the only fool-proof way to know your turkey is done.

If you’re ready to cook less and relax more this holiday season, get this Make-Ahead Turkey Breast ready now and spend more time with family and friends on Thanksgiving day.

Ingredients

Turkey Breast: Look for an 8-10 pound cut with the skin on. The skin locks in moisture and helps the breast stay tender and juicy.
Olive Oil: I recommend a good quality, extra-virgin olive oil for this recipe.
Poultry Seasoning: Poultry seasoning is a classic blend of herbs like sage, thyme, and marjoram. It enhances the natural flavors of the turkey and pairs perfectly with the other seasonings. If you don’t have poultry seasoning, feel free to mix up your own with some dried sage, thyme, and a pinch of rosemary.
Herbs de Provence: This spice blend brings a bit of French flair and flavor that take this turkey to a gourmet level. If you don’t have herbs de Provence on hand, a mix of rosemary, thyme, and oregano works well.
Lemon: The zest and juice of a lemon add a pop of brightness and acidity, which helps balance the richness of the turkey. Lemon’s natural acidity also helps tenderize the meat. I definitely recommend using fresh lemon in this recipe.
Chicken Broth: This keeps the turkey moist as it roasts and is an essential ingredient for making the gravy. I use low-sodium broth so I have control over the saltiness of the turkey.
Butter and Flour (for the gravy): Butter adds richness to your gravy, while the flour acts as a thickener.

How To Prepare Make-Ahead Turkey Breast

Step 1

Prep the Turkey: Preheat your oven to 325°F and place the turkey in a roasting pan. In a small bowl, mix together the olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and the teaspoon poultry seasoning. Rub this mixture all over the turkey, including under the skin to help lock in flavor and moisture.

Step 2

Start Roasting: Place the seasoned turkey breast in the oven and roast, uncovered, for 30 minutes.

Step 3

Make the Broth Mixture: While the turkey is roasting, in a medium bowl, combine 2 cups of chicken broth, the minced fresh parsley, dried thyme, dried rosemary, herbs de Provence, the zest and juice of 1 lemon, and 2 cloves of minced garlic. After the first 30 minutes of roasting, pour the broth mixture over the turkey.

Step 4

Continue Roasting and Basting: Continue to roast the turkey, uncovered, for an additional 2 1/2 to 3 hours (around 20 minutes per pound) or until the internal temperature reaches 165°F in the thickest part of the breast. Baste every 45 minutes or so during roasting.

Step 5

Rest the Turkey: Remove the turkey from the oven and let it rest for 15-20 minutes. This allows the juices to redistribute, keeping the meat moist. Skim any fat from the pan juices.

Step 6

Carve and Store for Later: Carve the turkey breast and place the slices in shallow, freezer-safe containers. Pour the pan juices over the carved turkey. Let the turkey cool for about an hour, then cover and freeze for up to 3 months.

Step 7

Thaw and Reheat: Place the turkey in the refrigerator overnight to thaw. Preheat your oven to 350°F. Transfer the thawed turkey and its juices to a baking dish. Pour an additional 1 1/2 cups of chicken broth over the turkey. Cover the dish and bake for about 1 hour, or until the internal temperature reaches 165°F.

Step 8

Make the Gravy: In a medium saucepan, melt 1 tablespoon of butter over medium heat. Add 1 tablespoon of flour, stirring continuously until smooth. Gradually whisk in the cooking juices from the turkey. Continue whisking until the mixture comes to a boil and thickens.

Recipe Tips

Don’t skip rubbing the seasoning under the skin! Just be gentle when loosening the skin to avoid tearing it.
To avoid overcooking, use a meat thermometer to check the internal temperature. For the juiciest results, aim for 165°F in the thickest part of the breast. This will help avoid the dreaded dry turkey breast.
Allow the turkey to rest for 15-20 minutes before carving. This is crucial because it allows the juices to redistribute, making each slice more tender and flavorful.
If you don’t plan to use all the turkey at once, freeze it in portion-sized containers. This way, you can enjoy leftovers without needing to thaw and reheat the entire dish.

Be sure to save this recipe to your favorite Pinterest board for later.

FAQs

How much turkey do I need per person?

You’ll want to plan on about 1.25 pounds of turkey per person. If you want leftovers, plan for 1.5 pounds per person.

How far in advance can I make this turkey?

This turkey can be made up to 3 months in advance if you’re freezing it. For best flavor, I recommend making it no more than a month ahead.

How do I prevent the turkey from drying out when reheating?

Adding additional broth when reheating is key to keeping the turkey moist. Covering it while baking also helps lock in moisture.

Do I need to defrost the turkey before reheating?

Yes, thawing the turkey in the refrigerator overnight is crucial for the best results. The slow thawing process helps the turkey retain its texture and prevents uneven reheating.

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