Food Network
Home> Recipes> Holidays and Parties>
Herbed Turkey Breast in Gravy with Creamed English Peas and Cranberry Compote Recipe

Herbed Turkey Breast in Gravy with Creamed English Peas and Cranberry Compote

Show:

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (18)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 18

Showing 1-10 of 18

Sort by:

Newest

  • on March 07, 2012

    Flag

    I have only prepared the turkey breast, and mine was bone-in so it took a little longer to cook. It was incredibly juicy and the gravy was wonderful. Trying the same technique with bone-in chicken breasts tonight. PS served turkey with Ina's roasted brussels sprouts, also 5 stars. If you hate brussels sprouts, try them her way.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 28, 2012

    Flag

    My husband and I loved every component of this dinner. Turkey is not something I ever cook, as I leave that to him and our trusted smoker. I really enjoyed stepping out of my comfort zone with this. So easy and incredibly delicious!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 24, 2011

    Flag

    I have only made the peas part of this recipe thus far, but they are soooo good.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 16, 2011

    Flag

    Chef Irvine "grabs me" w/Every Recipe.I Adore Thanksgiving "Meal" Any Day of the Year.Chef Irvine makes this a Reality.Cranberries in the freezer section?Can Do,Sir!Turkey,Fresh?Can Do!A Great Gravy?Will Do! Your "Hasselbeck Potatoes"?Oh,Please! Chef Irvine Is a Fantastic "Go~To" when out of Answers for,"what's For Dinner"?This Meal Shines As Brightly As He Does in the Food Network Galaxy.Thank You,Chef! Love Dinner for All Time.Fabulous.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 10, 2011

    Flag

    I just made this for dinner tonight and it was fast and easy. I also used chicken breast and made the gravy & potatoes as directed. Super yummy! I have leftover gravy that I'll defintely use. I didn't do the peas or cranberries - have to visit the supermarket. I will have to make this for my parents (perhaps for my Dad for his birthday. I think they'd love it. Thanks, Chef Robert!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 05, 2011

    Flag

    this recipe is great. the peas were unbelievable. we are garlic fanatics so i added 2 clove crushed garlic to the butter b4 the flour. now I make the peas at least once a wk, we call them alfredo peas. turkey was yummy w the cranberry compote.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 16, 2011

    Flag

    wow is very delicious i love this recipe

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 14, 2011

    Flag

    From this collection of recipes, I made the turkey, the gravy, and the peas. They were all delicious. I thought the turkey was more moist and more flavorful than when it is just roasted on the bone. The fresh herb blend was just right. The peas were a big hit with my family, especially because of the Parmesan flavor, but the sauce became extremely thick extremely fast. I had to thin it down twice. The gravy did need to be strained, because adding flour to the pan meant adding it to the liquid as well as the fat, and that made flour lumps. Next time, I will empty the pan into a fat separator, reserve the juices and return just the fat to the skillet to make a roux, then mix in the reserved liquid along w/ the stock. But, hey, the recipe did say to strain the gravy, so that works too.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 13, 2011

    Flag

    we love this recipe,the best peas,turkey breast

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 07, 2011

    Flag

    it wasthe easyest meal I have cooked in a long time. family is already asking me to make it again; and it was only 10 days ago.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.