TURKEY BREAST WITH GRAVY
Emily Chaney of Penobscot, Maine reveals her tried-and-true secret for savory roast turkey. "The herb rub seasons the meat nicely and makes a wonderful gravy," she remarks. Depending on the size of your family, you may want to cook two turkey breasts so you can ensure there will be lots of leftovers!
Provided by Taste of Home
Categories Dinner
Time 2h55m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place turkey breast in a shallow baking pan; coat the outside of the turkey with cooking spray. Tuck onion and celery underneath in the breast cavity. Combine seasonings; rub over turkey. Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 185°, basting every 30 minutes. Remove turkey and keep warm. For gravy, combine flour and water in a saucepan until smooth. Add pan drippings and bouillon. Bring to a boil over medium heat, stirring constantly; boil for 2 minutes. Slice turkey; serve with gravy.
Nutrition Facts : Calories 349 calories, Fat 2g fat (1g saturated fat), Cholesterol 196mg cholesterol, Sodium 552mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 72g protein.
ROAST TURKEY BREAST WITH ROSEMARY GRAVY
A velvety gravy coats this remarkably tender and juicy turkey breast that's perfect for a holiday get-together. Rebecca Clark - Warrior, Alabama
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 12 servings (1-1/3 cups gravy).
Number Of Ingredients 8
Steps:
- Preheat oven to 325°. Arrange apples and leeks in a roasting pan; add 1 cup broth. Place turkey breast over apple mixture. In a small bowl, combine oil and 1-1/2 teaspoons rosemary. With fingers, carefully loosen skin from the turkey breast; rub rosemary mixture under the skin. Secure skin to underside of breast with toothpicks., Bake, uncovered, 1-3/4 to 2-1/4 hours or until a thermometer reads 170°, basting every 30 minutes. Cover loosely with foil if turkey browns too quickly. Remove turkey from oven; tent with foil. Let stand 15 minutes before carving, reserving 1/4 cup pan juices. Discard apples and leeks., In a small saucepan, melt butter; add flour and remaining rosemary until blended, stirring constantly. Gradually add pan juices and remaining broth to saucepan. Bring to a boil. Cook and stir for 1 minute or until thickened. Serve with turkey.
Nutrition Facts : Fat 3 g fat (1 g saturated fat), Cholesterol 81 mg cholesterol, Sodium 136 mg sodium, Carbohydrate 2 g carbohydrate, Fiber trace fiber, Protein 29 g protein. Diabetic Exchange
ROASTED TURKEY BREAST WITH GRAVY
Provided by Claire Robinson
Time 1h35m
Yield 6 to 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F.
- Dry the skin of the turkey breasts with paper towels and put in a roasting pan on a wire rack, breast side up. Rub 4 tablespoons butter all over the surface of each breast and season them well with salt and pepper. Add the shallots to the bottom of roasting pan and cover shallots with the stock. Transfer the pan to the oven and roast until an instant-read thermometer registers 165 degrees F and the juices run clear, about 1 hour. (Begin checking the internal temperature after 45 minutes to prevent overcooking.) Remove the turkey breasts from the oven to a cutting board and tent with foil. Allow to rest while making the gravy.
- Strain pan drippings into a small pot over low heat and bring to a simmer. In a small bowl mash together the remaining 2 tablespoons butter and flour with a fork, until a paste forms. Whisk into the simmering stock, season with salt and pepper, to taste, and cook until thickened.
- Carve the turkey breast meat from the bone and arrange the slices on a serving platter. Serve with gravy on the side.
CHEF JOHN'S ROAST TURKEY AND GRAVY
The biggest myth in all of American cookery is the belief that a juicy, perfectly cooked turkey is difficult for the novice cook to achieve. One of the secrets to a moist, delicious, and beautiful turkey is spreading butter under the skin. You can season the butter any way you want; the possibilities are endless.
Provided by Chef John
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 4h55m
Yield 16
Number Of Ingredients 19
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Mix 2 tablespoons salt, and 1 tablespoon pepper, and poultry seasoning in a small bowl. Tuck turkey wings under the bird, and season cavity with about 1 tablespoon of the poultry seasoning mixture. Reserve remaining poultry seasoning mix.
- Toss the onion, celery, and carrots together in a bowl. Stuff about 1/2 cup of the vegetable mixture, rosemary sprigs, and 1/2 bunch sage into the cavity of the turkey. Tie legs together with kitchen string. Loosen the skin on top of the turkey breast using fingers or a small spatula. Place about 2 tablespoons butter under the skin and spread evenly. Spread the remaining butter (about 2 tablespoons) all over the outside of the skin. Sprinkle the outside of the turkey with the remaining poultry seasoning mix.
- Spread the remaining onion, celery, and carrots into a large roasting pan. Place the turkey on top of the vegetables. Fill the pan with about 1/2 inch of water. Arrange a sheet of aluminum foil over the breast of the turkey.
- Roast the turkey in the preheated oven until no longer pink at the bone and the juices run clear, about 3 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (75 degrees C). Remove the foil during the last hour of cooking. Baste the turkey with the pan juices.
- While the turkey is roasting, make stock: place neck, heart, and gizzards in a saucepan with the bay leaf and water. Simmer over medium heat for 2 hours. Strain the turkey giblets from the stock, and discard giblets. There should be at least 4 cups of stock.
- Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 to 15 minutes before slicing. Pour the pan juices, about 3 cups, into a saucepan and set aside. Skim off the turkey fat from the pan juices, reserving about 2 tablespoons.
- Heat 2 tablespoons of the turkey fat and 1 tablespoon butter in a saucepan over medium heat. Transfer the onion from the roasting pan into the skillet. Cook and stir until the onion is browned, about 5 minutes, then stir in the flour. Continue to cook and stir for about 5 minutes more; whisk in 4 cups of the skimmed turkey stock and the reserved pan juices until smooth; skim off any foam. Stir in the balsamic vinegar. Simmer until the gravy is thickened, whisking constantly, about 10 minutes. Stir in 1 tablespoon of chopped sage, and season to taste with salt and black pepper.
Nutrition Facts : Calories 942.1 calories, Carbohydrate 4.6 g, Cholesterol 256.3 mg, Fat 70.1 g, Fiber 0.9 g, Protein 68.7 g, SaturatedFat 22.8 g, Sodium 949.8 mg, Sugar 1.2 g
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- Preheat oven, prep turkey wings: Preheat the oven to 350°F. Chop the turkey wings into pieces with a cleaver or heavy kitchen knife (or have your butcher do this for you).
- Roast the garlic and chopped turkey wings: Slice off the top 1/4 of the garlic heads and discard. Nestle the heads into some aluminum foil and drizzle the remaining olive oil over the garlic.
- Rinse turkey breast, let sit: While the turkey wings are roasting, take the turkey breast out of its package, rinse under cool water and pat dry with paper towels.
- Make turkey wing stock: When the turkey wings are ready, place them in a medium pot and cover with water. Add a cup of water to the roasting pan and scrape up any browned bits with a wooden spoon.
- Roast turkey breast in oven: Heat the oven to 425°F. Coat the turkey breast with more olive oil, then sprinkle it all over with salt. Sprinkle it as well with black pepper, thyme and sage.
- Make the gravy while the turkey breast is roasting: Pour the turkey broth through a fine-meshed strainer into a bowl. Melt the 2 tablespoons of butter in a small pot and stir in the flour.
- Remove turkey from oven, let rest: When the turkey breast is ready, remove it from the oven, cover it with foil and let it rest for 15 minutes before carving.
- Finish gravy: Pour the gravy into a blender and purée until smooth. Return the gravy to the pot and add salt and pepper to taste. Swirl in 1 tablespoon of butter to finish.
- Carve the turkey breast: Cut straight down from the keel bone (the keel bone separates each half of the breast) until your knife hits the breast bone. Slice the meat off and, using short strokes with the knife, free the meat from the bone.
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