Roast Turkey Breast with Roasted Garlic Gravy
Roast Turkey Breast with Roasted Garlic Gravy might be just the side dish you are searching for. This recipe makes 6 servings with 268 calories, 13g of protein, and 22g of fat each. For 66 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. If you have bone in skin on turkey breast, butter, salt and pepper, and a few other ingredients on hand, you can make it. It is perfect for Thanksgiving. 608 people have made this recipe and would make it again. It is brought to you by Simply Recipes. From preparation to the plate, this recipe takes approximately 3 hours. With a spoonacular score of 30%, this dish is not so tremendous. Try Roast Turkey Breast with Gravy, Roast Turkey Breast with Rosemary Gravy, and Roast Turkey Breast With Citrus Pesto And Shallot Gravy for similar recipes.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 165 minutes
Ingredients:
1 bone-in, skin-on turkey breast (with two breast halves), about 6-7 pounds
3 Tbsp butter
1 teaspoon dried thyme
2 Tbsp flour
2 heads garlic
2 Tbsp olive oil
1 teaspoon ground sage or poultry seasoning
Salt and black pepper
Salt and white pepper
2 turkey wings
2 Tbsp vegetable oil
Equipment:
aluminum foil
roasting pan
cleaver
knife
oven
frying pan
paper towels
pot
wooden spoon
kitchen thermometer
sieve
bowl
blender
Cooking instruction summary:
1 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). Coat the wings with some olive oil and salt well. Arrange in one layer in a roasting pan.2 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. Close the foil and place in the roasting pan with the turkey wings. Put the pan in the oven and roast for 45 minutes. Remove the garlic (do not unwrap), turn the turkey pieces and roast another 15 minutes.3 While the turkey wings are roasting, take the turkey breast out of its package, rinse under cool water and pat dry with paper towels. Let it sit out to come to room temperature.4 When the turkey wings are ready, place them in a medium pot and cover with water. Add another cup of water to the roasting pan and scrape up any browned bits with a wooden spoon. Add this to the pot with the turkey wings. Cover and simmer gently for 1 hour.5 Heat the oven to 425°F. Coat the turkey breast with the vegetable oil, then sprinkle it all over with salt. Sprinkle it as well with black pepper, thyme and sage. Place the turkey breast skin side up on a rack in a roasting pan. Pour 1 cup of water into the bottom of the pan (this will help prevent the oven from smoking). Put the turkey in the oven and cook for 10 minutes. Turn the heat down to 350°F and cook until the thickest part of the breast reads 155°F with a meat thermometer, about 80-90 minutes for a 6 to 7 pound breast. (Note that the internal temperature will continue to rise after you take the turkey out of the oven to rest.) To be on the safe side to keep from overcooking the turkey, check the internal temperature of the breast after one hour.6 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. Cook the butter flour mixture over medium-low heat, stirring often, until the mixture is the color of coffee-with-cream. Add the hot turkey broth to the butter flour mixture about 1/2 cup at a time, stirring constantly. Stir in enough broth to make a thin gravy, about 2-3 cups. Squeeze all the garlic from the garlic heads into the gravy. Simmer gently while the turkey breast cooks, adding more turkey broth or water if the gravy gets too thick.7 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 the gravy by pouring it into a blender and puréeing until smooth. Return the gravy to the pot and add salt and pepper to taste. Swirl in 1 tablespoon of butter to finish.8 To carve the turkey, 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. If you want, pull off the tender underneath the breast and slice this piece separately; it tends to fall off the rest of the breast when you slice it anyway. Slice the deboned breast and serve.
Step by step:
1. 1 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). Coat the wings with some olive oil and salt well. Arrange in one layer in a roasting pan.2 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. Close the foil and place in the roasting pan with the turkey wings.
2. Put the pan in the oven and roast for 45 minutes.
3. Remove the garlic (do not unwrap), turn the turkey pieces and roast another 15 minutes.3 While the turkey wings are roasting, take the turkey breast out of its package, rinse under cool water and pat dry with paper towels.
4. Let it sit out to come to room temperature.4 When the turkey wings are ready, place them in a medium pot and cover with water.
5. Add another cup of water to the roasting pan and scrape up any browned bits with a wooden spoon.
6. Add this to the pot with the turkey wings. Cover and simmer gently for 1 hour.5
7. Heat the oven to 425°F. Coat the turkey breast with the vegetable oil, then sprinkle it all over with salt. Sprinkle it as well with black pepper, thyme and sage.
8. Place the turkey breast skin side up on a rack in a roasting pan.
9. Pour 1 cup of water into the bottom of the pan (this will help prevent the oven from smoking).
10. Put the turkey in the oven and cook for 10 minutes. Turn the heat down to 350°F and cook until the thickest part of the breast reads 155°F with a meat thermometer, about 80-90 minutes for a 6 to 7 pound breast. (Note that the internal temperature will continue to rise after you take the turkey out of the oven to rest.) To be on the safe side to keep from overcooking the turkey, check the internal temperature of the breast after one hour.6 Make the gravy while the turkey breast is roasting.
11. 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. Cook the butter flour mixture over medium-low heat, stirring often, until the mixture is the color of coffee-with-cream.
12. Add the hot turkey broth to the butter flour mixture about 1/2 cup at a time, stirring constantly. Stir in enough broth to make a thin gravy, about 2-3 cups. Squeeze all the garlic from the garlic heads into the gravy. Simmer gently while the turkey breast cooks, adding more turkey broth or water if the gravy gets too thick.7 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 the gravy by pouring it into a blender and puréeing until smooth. Return the gravy to the pot and add salt and pepper to taste. Swirl in 1 tablespoon of butter to finish.8 To carve the turkey, 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. If you want, pull off the tender underneath the breast and slice this piece separately; it tends to fall off the rest of the breast when you slice it anyway. Slice the deboned breast and serve.
Nutrition Information:
covered percent of daily need
