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Roast Turkey Breast with Gravy
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Yield: 6 servings
Source: Food Network Kitchens
Amy's Comments: This was SUPER easy to make and WOW was it moist and flavorful. I have never made gravy like this (and am normally not a
huge gravy fan), but we both loved this! Perfect size for our 2 person Thanksgiving feast! PS: this makes a TON of gravy!
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
INSTRUCTIONS:
- 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.
NUTRITIONAL INFO:
No nutritional info was provided, but for the recipe ingredients excluding the turkey, its 2 points/serving. Add in how much turkey you have to
figure out the points eaten. I would guess 4 or 5 points/serving.
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