Oven-baked turkey breast with gravy

Votes: 6

Time: 2 hours 55 minutes
Complexity: easily
Servings: 6

Instead of a whole turkey, roast the meatiest and most delicious part—the breast—in the oven. The dish will look just as festive, but it'll take much less time than a whole bird. Plus, a single breast will cook more evenly, resulting in a juicy, crispy skin. A single turkey breast will be easier to slice and serve beautifully, and you can use the juices and vegetables left in the roasting pan to make a delicious gravy to accompany the bird.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 fresh turkey breast weighing 6 pounds (2.7 kg) on the bone, rinsed and patted dry with paper towels
2 tbsp unsalted butter, softened
1 stalk celery, cut into 5cm pieces.
1 small carrot, peeled and cut into 5cm pieces.
2 small onions, peeled and halved
3 cups chicken or turkey broth
1/4 cup premium flour

Ingredient Substitution Suggestions

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Recipes with similar ingredients: turkey, carrot, celery

Cooking the dish according to the recipe:

Preheat oven to 160°C.
Rub the turkey breast with butter on all sides. Season generously with salt and black pepper. Arrange the vegetables in the bottom of a roasting pan large enough to accommodate the turkey breast.

Place the breast skin-side up on the roasting rack. Roast until a meat thermometer inserted into the thickest part of the breast registers 160°F (71°C), about 2 to 2 1/2 hours.
Transfer the turkey to a cutting board, cover with foil, and let it rest for 30 minutes. The breast temperature will continue to rise to 165°F (76°C).
Pour all the pan juices into a grease separator or small bowl. Set aside 3 tablespoons of fat; discard the remaining fat. Stir the pan juices into the broth. Add the reserved fat to the pan and place on the stove over medium heat. Scrape the bottom of the pan with a wooden spoon to loosen any browned bits. Add the flour and cook for 2 minutes, stirring constantly.
Stir in the broth and continue stirring. Bring to a boil and simmer until the sauce thickens, about 3 minutes. Strain the sauce, discarding the vegetables, and season with salt and pepper to taste.
Slice the breast and serve with gravy.

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