Roast Turkey Breast with Gravy
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
One 6-6.5 pound fresh turkey breast, on the bone, rinsed and patted dry2 tablespoons olive oil1 tsp sea salt1/2 tsp freshly ground black pepperOther seasonings as desired (sage, thyme, etc)1 stalk celery, cut into 2 inch pieces1 small carrot, peeled and cut into 2-inch pieces2 small onions, peeled and quartered1/4 cup unbleached all-purpose flour2 cups turkey or chicken broth, homemade or low-sodium canned
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
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
Nutritional Info 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
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