Turkey Breast with Gravy

Total Time:
7 hr 50 min
20 min
4 hr 30 min
3 hr

8 to 10 servings

  • Turkey:
  • 1 gallon water
  • 1 cup kosher salt, plus more for seasoning
  • 1/2 cup firmly packed light brown sugar
  • 1 (6 to 7) pound turkey breast, on the bone
  • 8 tablespoons unsalted butter, melted
  • Freshly ground black pepper
  • Gravy:
  • 1 shallot, minced
  • 4 cloves garlic, smashed
  • 1 sprig rosemary, minced (about 1 tablespoon)
  • 1 sprig thyme leaves, minced (about 1 teaspoon)
  • 1 bay leaf
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 4 cups low-sodium chicken broth

Heat the water, salt, and sugar in a large soup pot over high heat, stirring, until the salt and sugar has dissolved. Cool to room temperature then submerge the turkey breast in the brine. Refrigerate for 4 to 8 hours.

Remove the turkey from the brine and discard the brine. Pat the turkey breast dry and set aside. Preheat the oven to 325 degrees F. Brush the turkey breast all over with the butter. Season generously all over with salt and pepper. Put the turkey breast side up in a roasting pan. Roast for 2 to 2 hours and 45 minutes or until an instant-read thermometer inserted into the thickest part of the breast registers 170 or 175 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 180 degrees F as it rests.)

Pour any pan drippings into a degreasing cup or small bowl. Reserve 2 tablespoons of the fat discarding the rest and add the separated juices to the stock. Add the reserved fat to the roasting pan and place on a burner over medium-high heat. Add the shallot, garlic, rosemary, thyme, and bay leaf, season with salt and pepper. Cook until shallot is tender, about 3 minutes.

Meanwhile, make a paste with the butter and flour in a small bowl, set aside. Add the broth and scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring to a boil and whisk in the flour mixture. Boil until sauce thickens to make a gravy, about 4 to 5 minutes. Adjust seasoning, to taste. Remove and discard the garlic and bay leaf. Serve.

Copyright 2005 Television Food Network, G.P. All rights reserved.

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Pairs Well With
Pinot Noir

Delicate, floral red wine

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4.8 59
EXCELLENT!! First time making it AND it won't be my last!! My daughter-in-law asked me if I had brined the turkey (which until I had found this recipe didn't even know what brining a turkey was). I asked her how she knew, she stated because the turkey breast was so tender and juicy. I can't get enough of the gravy, so, so tasty. I'm very thankful I came across this recipe when I googled how to make gravey from a turkey breast. :) Happy Holidays and Enjoy to ALL! :) item not reviewed by moderator and published
Great simple recipe. Just baste with butter while roasting or put cheesecloth over breast and baste occasionaly so breast will brown nicely. item not reviewed by moderator and published
excellent simple recipe to follow. it was juicy and tender. my family loved it. item not reviewed by moderator and published
First timing brining and the turkey was surprisingly moist and tender. Very simple recipe to follow. item not reviewed by moderator and published
Tried this recipe for the first time on Thanksgiving. It was very simple, and it is something that even a first time cook can prepare. I'd have to say that it was a winner, my family loved it. It's definately the new go-to recipe for the holidays. Thanks Food Network! item not reviewed by moderator and published
This review is ONLY on the gravy. The gravy turned out great but I did have to add about a teaspoon of corn starch to get it to thicken because the flour wasn't enough. It was a little salty though so be SURE to use low sodium chicken broth! The grocery store was out of the low sodium one so I used the regular one. item not reviewed by moderator and published
I have brined whole turkeys before, but didn't know I could do just the breast. It turned out great! And the gravy was so easy to do. I admit that I forgot to remove the garlic at the end, but it was still very tasty and easier than some recipes. I will very likely make this again for other family gatherings! item not reviewed by moderator and published
This recipe couldn't be easier to make, and the flavor of the gravy is FIVE STAR quality. This was my first time brining and what I liked about this brine was that it was very simple. Many brines call for ingredients that I can't find or will never use again. I've cooked some good turkeys in my time, but never had one as moist and juicy and flavorful as this one. EXCELLENT! item not reviewed by moderator and published
I found this recipe to be easy and the entire family thought it was absolutely the best turkey they had ever eaten. We normally order a turkey from a smokehouse and pay a small fortune, and this was far better!!! GREAT TURKEY! We plan to use this recipe from now on. item not reviewed by moderator and published
Super delicious and very easy. item not reviewed by moderator and published

This recipe is featured in:

Top Turkeys for Thanksgiving