Roast Turkey Breast with Gravy

Rated 5 stars out of 5
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  • Read 14 Reviews
Total Time:
2 hr 55 min
Prep
20 min
Cook
2 hr 35 min
Yield:
6 servings
Level:
Intermediate
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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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Wine Suggestion for This Recipe

Merlot

Merlot

Jammy, earthy red wine

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Newest Ratings and Reviews

Read all 14 reviews

  • on November 20, 2011

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    This is my frist time cooking a turkey and I can't wait to see how it comes out.

    people found this review Helpful.
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  • on February 21, 2010

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    This is the third time I've cooked this. It makes the best gravy I've ever tasted. I don't bother to strain the vegetables, I just put them right over the turkey when I serve it. Easiest and tastiest turkey recipe I've ever made!

    people found this review Helpful.
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  • on October 26, 2008

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    I stuffed the breast cavity with an herbed bread stuffing, roasted it breast side down for the first 1/2 hour, then covered the stuffing with aluminum foil and flipped it over for the remainder of the cooking time. Very moist and tasty!

    people found this review Helpful.
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