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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    59 Reviews
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    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! :)
    Great simple recipe. Just baste with butter while roasting or put cheesecloth over breast and baste occasionaly so breast will brown nicely.
    excellent simple recipe to follow. it was juicy and tender. my family loved it.
    First timing brining and the turkey was surprisingly moist and tender. 
    Very simple recipe to follow.
    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!
    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.
    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!
    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!
    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.
    Super delicious and very easy.
    I will be brining all of my poultry this way, the meat was tender as can be. Thanks Miss Paula. You saved me on my first Turkey Breast ever.
     Larry, Denver
    I enjoyed using this easy recipe to prepare my turkey for thanksgiving dinner. It turned out nicely and was very tasty.
    I don't salt any food, and while my other family members liked this turkey (especially the kids!), my husband and I both thought it was too salty. I want to make it again, but I'm not sure what to do to fix this issue. Should I cut back the salt, the time, or both??
     I made a 7 lb. turkey breast and soaked it for 5 hours.
    I have been making Thanksgiving dinner for the last five years and this is by far my best turkey to date! So moist, so simple. Everyone raved. If you don't have fridge space (as most of us don't during the holidays) for the brining pot, place it outside in a safe place (like your garage or enclosed patio). Its rather cold here during the holidays and I found that to be a good solution for an overcrowded fridge. Only thing I changed in this recipes was to add lemon slices in the cavity - not too many though or it could affect your gravy outcome.
    This is my first experience with brining a turkey and I was very happy with the result. I usually cook a whole bird, but our numbers were few this year and so I decided on just a turkey breast. I was a little worried as most of my family actually prefer dark meat, but with this process the white meat was so moist and flavorful that I didn't get any complaints. I made the gravy ingredients, but followed my own method of making it since we prefer a little thicker gravy.
    I brined turkeys before (Alton Brown) but this version was simpler and just as good. The turkey was moist and the gravy is fantastic. I think an instant read thermometer made it easier. My Dad said I can make a Thanksgiving meal from now on.
    Turkey in brine is the way to go! I didn't have time to soak it for the whole 4-8 hours, so I just did it for 2 hours and it still came out great! Moist, flavorful, crispy and brown on the outside! I didn't make the gravy though, I made my own. I will for sure make this again! Actually, I volunteered to do Thanksgiving next year!
    This recipe was fantastic and could not have been easier. The turkey was moist, flavorful and tender and the gravy was delicious. This is definitely a keeper!
    I have made this recipe for Thanksgiving the past two years, and am getting ready to do it again this year (next week). It makes the moistest turkey and the most flavorful gravy my family has ever tasted. I didn't change one single thing about the recipe. It is perfect just as it is. (And Tyler is just great...he knows good food!)
    the best recipes my family loved this turkey its was great
    I love tyler florence. he is one of my favorite's. he makes wonderful dishes, and very user friendly!, this one i will use for my thanksgiving day dinner. thanks tyler. love ya! oh, and enjoy your thanksgiving!
    will make this again!
    This is the best tasting, moist turkey I have ever tasted! The recipe is as easy as boiling water. We have it several times a year - not just at Thanksgiving.
    I served this for our Christmas dinner and was told by our guests that it was the best turkey they had ever eaten. The turkey was incredibly moist and tender and the gravy was superb. This will be our new traditional recipe.
    I have been preparing turkey for Thanksgiving for 25 years. Some were good others not so good. This was by far the beast turkey I ever had. It was indeed very moist to include the leftovers for sandwiches. Rock on!
    I used a 3lb turkey breast and forgot to brine for just 4 hours. I brined for 6 hours and it was a tad bit too salty. But the meat is incredibly moist and delicious. It was a hit! Using a 3lb turkey, I cooked for 1.5-1.75 hours. This is my best experience with turkey and I believe brining does a lot of the work for you. The gravy took me a little longer to make and I wonder if it's because my stove is electric and not as powerful as a gas stove like most of the food network chefs use.
    This was the best Thanksgiving turkey i've ever had. The meat was moist, tender and flavorful. I will definitely try this recipe again.
    This recipe is superb - it made, hands-down, the best tasting turkey that I've ever had (and I've cooked a lot of 'em). I've done deep frying, marinating in various sauces overnite, etc, but never got the perfect look and taste of this recipe - it's a keeper. One note: I had to double the liquid/salt/sugar recipe since our breast was pretty large (> 8 lbs). The meat was a tad salty, and the gravy ended up being much too salty. I only brined for 4 hours in the fridge - I think I'll make sure to rinse well after brining and slightly lower the salt amount the next time.
    This was the first time I made turkey from scratch - and it came out almost perfect. The turkey was moist all the way through. The only problem was the brine wasn't completely dissolved, so half the turkey was saltier than the other half. Still, I got many compliments from this recipe. (They all loved the gravy too!)
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    Top Turkeys for Thanksgiving