SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 252.8
  • Total Fat: 13.0 g
  • Cholesterol: 86.7 mg
  • Sodium: 920.7 mg
  • Total Carbs: 5.1 g
  • Dietary Fiber: 0.5 g
  • Protein: 29.0 g

View full nutritional breakdown of Roast Turkey Breast with Gravy calories by ingredient
Report Inappropriate Recipe

Roast Turkey Breast with Gravy

Submitted by: 1TRULYBLESSED

Introduction

This recipe is modified from a Food Network version, substituting olive oil for unsalted butter and combining the oil with the herbs to create a paste that can then be spread all over the turkey. Use whatever spices appeal to your taste; my family likes the traditional sage flavor. For a lower-sodium dish, replace the salt and other seasonings with a Mrs. Dash seasoning blend -- they're really fabulous! This recipe is modified from a Food Network version, substituting olive oil for unsalted butter and combining the oil with the herbs to create a paste that can then be spread all over the turkey. Use whatever spices appeal to your taste; my family likes the traditional sage flavor. For a lower-sodium dish, replace the salt and other seasonings with a Mrs. Dash seasoning blend -- they're really fabulous!
Number of Servings: 12

Ingredients

    One 6-6.5 pound fresh turkey breast, on the bone, rinsed and patted dry
    2 tablespoons olive oil
    1 tsp sea salt
    1/2 tsp freshly ground black pepper
    Other seasonings as desired (sage, thyme, etc)
    1 stalk celery, cut into 2 inch pieces
    1 small carrot, peeled and cut into 2-inch pieces
    2 small onions, peeled and quartered
    1/4 cup unbleached all-purpose flour
    2 cups turkey or chicken broth, homemade or low-sodium canned

Tips

I basted the meat every 30 or minutes or so, using some of the broth, and ended up with a nice, moist turkey breast. For the herb blend, I used 1 tsp sage, 1/2 tsp thyme, 1/2 tsp parsley and 1/2 tsp cinnamon in addition to the salt & pepper; I also sprinkled a little extra cinnamon over the breast.


Directions

Preheat the oven to 325 degrees F.

In a small bowl, mix olive oil with seasonings of choice. Rub the turkey all over with the olive oil mixture, including under the skin and inside the cavity of the breast. Scatter the vegetables on the bottom of a roasting pan just large enough to hold the turkey. Set the meat breast-side up in the pan. Roast for 2 to 2 1/2 hours or until an instant read thermometer inserted into the thickest part of the roast registers 160 degrees F. Transfer the turkey to a cutting board and tent loosely with foil for 30 minutes. (The breast temperature will continue to rise to 170 degrees as it rests.)

Pour any pan drippings into a degreasing cup or small bowl. Reserve 3 tablespoons of the fat discarding the rest and add the juices to the stock. Add the reserved fat to the roasting pan and place on a burner over medium high heat. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir in the flour and cook for 2 minutes, stirring constantly. Whisk in the stock and continue to stir. Bring to a boil and cook until thickened, about 3 minutes. Strain the gravy, discarding the vegetables, and season with salt and pepper to taste.

Carve the breast and serve with the gravy.

Serving Size: Approximately 12, 4-ounce servings






Great Stories from around the Web


Rate This Recipe