Roast Turkey Breast with Gravy

Total Time:
2 hr 55 min
Prep:
20 min
Cook:
2 hr 35 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • One 6-pound fresh turkey breast, on the bone, rinsed and patted dry
  • 2 tablespoons unsalted butter, softened
  • Kosher salt and freshly ground black pepper
  • 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
  • 3 cups turkey or chicken broth, homemade or low-sodium canned
Directions
  • Preheat the oven to 325 degrees F.

  • Rub the turkey all over with the butter, including the cavity of the breast. Season generously with salt and pepper. 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.

  • Copyright 2001 Television Food Network, G.P. All rights reserved


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    This recipe is featured in:

    Top Turkeys for Thanksgiving