Photo: Roasted Turkey Breast with Gravy Recipe
Ingredients
- 2 (3-pound) fresh bone-in turkey breast halves
- 8 tablespoons butter (1 stick), at room temperature, plus 2 tablespoons
- Kosher salt and freshly cracked black pepper
- 2 shallots, peeled and sliced
- 2 cups good quality low-sodium chicken stock
- 2 tablespoons unbleached all-purpose flour
Directions
Preheat oven to 375 degrees F.
Dry the skin of the turkey breasts with paper towels and put in a roasting pan on a wire rack, breast side up. Rub 4 tablespoons butter all over the surface of each breast and season them well with salt and pepper. Add the shallots to the bottom of roasting pan and cover shallots with the stock. Transfer the pan to the oven and roast until an instant-read thermometer registers 165 degrees F and the juices run clear, about 1 hour. (Begin checking the internal temperature after 45 minutes to prevent overcooking.) Remove the turkey breasts from the oven to a cutting board and tent with foil. Allow to rest while making the gravy.
Strain pan drippings into a small pot over low heat and bring to a simmer. In a small bowl mash together the remaining 2 tablespoons butter and flour with a fork, until a paste forms. Whisk into the simmering stock, season with salt and pepper, to taste, and cook until thickened.
Carve the turkey breast meat from the bone and arrange the slices on a serving platter. Serve with gravy on the side.
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By Jen0266
on November 25, 2011
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This is a really nice recipe, especially for beginners. I have nearly zero kitchen talent and I used is recipe to make a juicy, tasty turkey. It was so easy. Claire is one of my favorite Food Network hosts because she's no nonsense. Definitely try this recipe!
By amh626
on December 30, 2010
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This is a great, simple recipe for turkey breast! It was the first time I tried to make just a turkey breast and not the whole bird. It makes a wonderful, moist piece of turkey that is great for the holidays or just for Sunday dinner. Her recipe for gravy and the trick about making a paste with butter and flour is awesome! It is my new standard way to make gravy, a must for turkey!
By benchap
Rockaway
on December 16, 2010
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I was skeptical about making a turkey dinner without the whole bird, but Claire's recipe and method produced a delicious, succulent and juicy, without the need for basting or tenting, meal worthy of any holiday dinner table. I roasted the turkey breasts without the "bone-in" but used a cooling rack in the roasting pan to prevent the breasts from slipping through. If you want an easy to cook meal for a smaller dinner crowd this IS the way to go. I'm making this for the holidays at least two more times this year.
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