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High Protein Herb Roasted Turkey Breast with Yogurt Gravy

High Protein Herb Roasted Turkey Breast with Yogurt Gravy - recipe card
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This herb-roasted turkey breast is the weeknight answer to holiday cravings: juicy, deeply seasoned, and wrapped in a golden, garlicky herb crust. The yogurt gravy is the secret weapon—tangy, silky, and packed with protein, it tastes indulgent while keeping every slice lean. Serve it with roasted vegetables or a light grain pilaf for a balanced, high-protein plate.

Ingredients

Scale
  • 1 boneless, skin-on turkey breast half (about 2 to 2 1/2 lb / 0.9 to 1.1 kg), patted dry
  • 2 tbsp olive oil
  • 4 cloves garlic, finely minced (about 4 tsp)
  • 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
  • 1 tbsp fresh thyme leaves (or 1 tsp dried)
  • 1 tbsp fresh sage, finely chopped (or 1 tsp dried)
  • 1 1/2 tsp kosher salt, divided
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp smoked paprika
  • For the Yogurt Gravy:
  • 1 cup low-sodium turkey or chicken broth, divided
  • 1 tbsp unsalted butter
  • 1 tbsp all-purpose flour
  • 1 cup full-fat plain Greek yogurt (do not use nonfat; it will curdle)
  • 1 tsp Dijon mustard
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp kosher salt, plus more to taste
  • 1/8 tsp freshly ground black pepper
  • 1 tbsp fresh parsley, chopped, for garnish

Instructions

  1. Preheat the oven to 375°F / 190°C. Pat the turkey breast completely dry with paper towels—moisture on the skin steams rather than roasts, preventing that golden, crispy exterior. Let the turkey sit at room temperature for 15 minutes while the oven heats.
  2. In a small bowl, stir together the olive oil, minced garlic, rosemary, thyme, sage, 1 teaspoon of the kosher salt, black pepper, and smoked paprika until it forms a fragrant paste. Set aside.
  3. Season the turkey all over with the remaining 1/2 teaspoon kosher salt, rubbing it into the meat and under the skin where possible. This dry-brining step ensures the breast is seasoned to the center, not just on the surface.
  4. Rub the herb-garlic paste evenly over the entire turkey breast, massaging it into the skin and any crevices. If you have time, let it marinate at room temperature for 20 minutes—this builds deeper flavor.
  5. Place the turkey breast skin-side up on a wire rack set inside a rimmed baking sheet or roasting pan. The rack lifts the meat above the drippings, allowing the skin to crisp on all sides rather than stew in its own juices.
  6. Roast at 375°F / 190°C for 60 to 75 minutes, or until the thickest part of the breast registers 160°F / 71°C on an instant-read thermometer. Begin checking at 55 minutes—ovens vary, and turkey breast dries out quickly if overcooked.
  7. While the turkey roasts, make the gravy. In a medium saucepan, melt the butter over medium heat until it foams. Whisk in the flour and cook for 1 minute, stirring constantly, until the mixture smells nutty and turns pale golden—this is a light roux that will thicken the gravy without lumps.
  8. Slowly pour in 3/4 cup of the broth while whisking constantly to prevent clumps. Cook over medium heat, whisking, for 3 to 4 minutes until the mixture thickens enough to coat the back of a spoon. Reduce the heat to low.
  9. In a separate bowl, whisk the Greek yogurt with the Dijon mustard, onion powder, garlic powder, remaining 1/4 cup broth, 1/4 teaspoon salt, and pepper until smooth and pourable. Temper the yogurt by slowly whisking 1/4 cup of the hot broth mixture into the yogurt, one tablespoon at a time—this gradual warming prevents curdling.
  10. Pour the tempered yogurt mixture into the saucepan with the remaining gravy base. Cook over low heat for 3 to 4 minutes, stirring gently, until heated through and slightly thickened. Do not boil, or the yogurt will split. Taste and adjust salt and pepper.
  11. Remove the turkey from the oven when it hits 160°F / 71°C. Tent it loosely with foil and let it rest for 15 minutes—the internal temperature will rise to 165°F / 74°C as it rests, and the juices will redistribute, guaranteeing moist slices. Never skip this step.
  12. Transfer the turkey to a cutting board and carve against the grain into 1/2-inch slices. Serve immediately with the warm yogurt gravy spooned over the top and a sprinkle of fresh parsley.
  13. Garnish with additional fresh herbs if desired. Pair with roasted Brussels sprouts, green beans, or a wild rice pilaf for a complete high-protein meal.

Notes

Storage: Refrigerate leftover turkey and gravy separately in airtight containers for up to 4 days. Freeze turkey slices for up to 2 months; gravy does not freeze well due to the yogurt (it may separate). Reheating: Reheat turkey in a 325°F / 163°C oven, covered, for 10-12 minutes until warmed through, or microwave gently. Reheat gravy on the stovetop over low heat, whisking in a splash of broth if needed; do not boil. This recipe is naturally high in protein. To boost further, serve with a side of cottage cheese or add a scoop of unflavored protein powder to the gravy (whisk into the yogurt mixture). For a dairy-free version, substitute full-fat coconut yogurt for Greek yogurt, but note the protein will be lower.

Nutrition

Keywords: high protein turkey breast, herb roasted turkey breast, yogurt gravy, healthy turkey dinner, roasted turkey recipe, Greek yogurt gravy, lean protein meal, weeknight turkey, Thanksgiving turkey breast, garlic herb turkey, easy turkey breast, low carb main course

Find it online: https://thehighproteinrecipes.com/high-protein-herb-roasted-turkey-breast-with-yogurt-gravy/