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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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thanksgiving roasted turkey breast

Roasted Turkey Breast with White Wine Gravy

Posted by: Ari Laing

Whole roasted turkey breast with sage butter and white wine gravy is simple enough to create on a weeknight (seriously, we've done it!), but elegant enough to feed a group of 6-8 people without cooking up an entire turkey. The best part? You've still got a place to make the most delicious stuffing. You won't get that with a boneless turkey breast recipe. Read on for tips!

recipe +-

Posted by: Ari Laing
thanksgiving roasted turkey breast
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5 from 1 vote

Roasted Whole Turkey Breast with White Wine Gravy

Oven roast whole turkey breast with white wine gravy is on the table in just over 2 hours, start to finish! Turkey takes about 15 minutes to cook per pound, so a 6 lb turkey breast ( as seen here) is an easy option to feed a group of 6-8 people.
Prep Time15 mins
Cook Time2 hrs 15 mins
Total Time2 hrs 30 mins
Course: Turkey
Cuisine: American
Keyword: how long to cook turkey, how to cook a bone-in turkey breast, how to cook turkey breast, roasted bone-in turkey breast, stuffing a turkey breast, thanksgiving turkey breast, thanksgiving turkey breast bone-in, what temperature to cook turkey
Servings: 6 -8 servings
Calories: 334kcal
Author: Ari Laing


  • Cast iron skillet or dutch oven


  • 1 6-7 lb bone-in turkey breast
  • 2 sticks unsalted butter room temperature
  • 2 Tbsp fresh sage finely chopped
  • 1 large shallot minced (about 1-2 Tbsp)
  • 1 Tbsp garlic powder OR 2 cloves fresh garlic minced
  • 1 1/2 Tbsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp sweet paprika
  • 1 cup dry white wine
  • 1 whole head of garlic sliced in half
  • 1 lemon halved

Additional equipment needed:

  • cheesecloth
  • roasting pan or large skillet
  • meat thermometer


  • Preheat oven to 450 F.
  • In a medium sauce pan, add butter, sage, shallot, garlic powder, salt, black pepper, and paprika. Turn heat to medium, then cook, stirring occasionally, until butter is melted and shallots have softened, about 2 minutes. Add white wine, increase temperature to bring to a boil, then reduce heat to a simmer and cook 1 minute more. Remove from heat and set aside.
  • Rinse turkey breast under cool water then pat dry with paper towels. Place turkey in a roasting pan or in a large skillet. Unfold cheesecloth and wrap evenly around the top and sides of the turkey. Pour about half of the melted butter mixture (~1 cup) on top. Add sliced head of garlic and lemon halves to pan.
    turkey breast in a cast iron skillet with wine soaked cheese cloth on top
  • Place turkey in oven, then immediately reduce the temperature to 375 F. Baste the turkey with leftover melted butter every 20 minutes. When you run out of liquid, simply baste the turkey with the jus in the bottom of the pan. Turkey needs 15 minutes to cook per lb. Begin checking a 6 lb turkey close to the 2 hour mark. Turkey is fully cooked when an internal temperature of 165 F is reached.
    roasted turkey with cheesecloth
  • Remove turkey from oven and loosely tent with aluminum foil. Let rest 15-20 minutes before carving. When ready, transfer turkey to a cutting board to slice.
    simple roasted turkey breast
  • Meanwhile, strain gravy at the bottom of the pan and serve as is on the side.
    juicy roasted turkey breast with sage


If making stuffing, add stuffing mixture to cavity of bird before baking.
To follow this recipe with a boneless turkey breast, cut cooking time down to 12 minutes per pound.


Sodium: 1735mg | Sugar: 0.5g | Fiber: 0.4g | Cholesterol: 111mg | Calories: 334kcal | Saturated Fat: 15.1g | Fat: 25.5g | Protein: 19.6g | Carbohydrates: 2.2g
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!