am wondering if it will supply any drippings to make gravy. I'm thinking of roasting it half the time covered and half the time uncovered. I'd like to know what to expect so I can plan a potato dish according to whether or not there will be gravy. I can use any help I can get. Roasting turkey has never been my forte. I want to keep it fairly simple, just plain, with gravy.
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I can't remember the last time I roasted a turkey breast, if ever. I want to roast one tonight and
- Thread starter curious1
- Start date
Rec: Roast Turkey Breast with Gravy from Food Network
* Exported from MasterCook *
Roast Turkey Breast with Gravy
Amount Measure Ingredient -- Preparation Method
One 6-pound fresh turkey breast -- on the bone, rinsed
and patted dry
2 tablespoons unsalted butter -- softened
salt and freshly ground black pepper
1 stalk celery -- cut into 2 in. pieces
1 small carrot -- cut into 2 in. pieces
2 small onions -- peeled and quartered
1/4 cup flour
3 cups chicken broth
For brine:
1 cup kosher salt
1/2 cup sugar
1 gallon cold water
Mix kosher salt, sugar and cold water together and place turkey breast in brine for 4 to 8 hours in refrigerator or cold place.
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.
Source:
"Food TV Network"
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Roast Turkey Breast with Gravy
Amount Measure Ingredient -- Preparation Method
One 6-pound fresh turkey breast -- on the bone, rinsed
and patted dry
2 tablespoons unsalted butter -- softened
salt and freshly ground black pepper
1 stalk celery -- cut into 2 in. pieces
1 small carrot -- cut into 2 in. pieces
2 small onions -- peeled and quartered
1/4 cup flour
3 cups chicken broth
For brine:
1 cup kosher salt
1/2 cup sugar
1 gallon cold water
Mix kosher salt, sugar and cold water together and place turkey breast in brine for 4 to 8 hours in refrigerator or cold place.
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.
Source:
"Food TV Network"
- - - - - - - - - - - - - - - - - - -
Thanks both of you. This was very helpful. Randi, I remembered I had some chicken fat saved in the
freezer, I will use that to help make the roux. rhoward, I'll don't have time to brine, and this breast wouldn't be a candidate for brining because it's got the solution of broth, etc injected or whatever they do (Butterball type). However, this recipe is a great how to, thanks.
freezer, I will use that to help make the roux. rhoward, I'll don't have time to brine, and this breast wouldn't be a candidate for brining because it's got the solution of broth, etc injected or whatever they do (Butterball type). However, this recipe is a great how to, thanks.