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Turkey Breast with Gravy Recipe

Turkey Breast with Gravy

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (58)

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Average Rating:

Total Reviews: 58

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  • on November 12, 2007

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    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!

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  • on September 14, 2007

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    will make this again!

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  • on September 04, 2007

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    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.

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  • on January 25, 2007

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    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.

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  • on January 21, 2007

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    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!

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  • on December 27, 2006

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    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.

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  • on December 24, 2006

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    This was the best Thanksgiving turkey i've ever had. The meat was moist, tender and flavorful. I will definitely try this recipe again.

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  • on December 18, 2006

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    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.

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  • on December 10, 2006

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    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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  • on November 28, 2006

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    Our family tried this recipe the weekend after Thanksgiving with a 5-1/2 lb. turkey breast and have decided to do our turkey this way all the time. The meat and gravy was flavorful enough to not need extra seasoning and the leftovers made a great soup the next day. Thanks

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