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Sunday, 12 May 2013

Oven Roasted Turkey Breast & Gravy

The great thing about this recipe is that you don't have to bother changing the temperature, or basting the turkey. You let it get a bit crisp at the beginning, cover with foil, and it cooks wonderfully and is nice and moist.  It takes a bit of time, so if you're in a rush, buy boneless chicken or turkey.  But if you have a bit of extra time, this is a nice recipe to add to your repertoire.  Enjoy!
Fresh out of the oven!

Oven Roasted Turkey Breast & Gravy 
Makes 2-4 servings
Preheat oven to 400F.
In an 8x8 pan, place one turkey breast, bone-in.
Put 1 Tbsp butter, in small pieces, under the skin.
Spread ½ Tbsp butter on top of the skin.
Sprinkle generously with:
Ground coriander
Dried tarragon
Roast 15 minutes, uncovered.
Cover with foil, roast 1 – 1 ¼ hr, until temperature at thickest point reads 170F.
Remove from pan, pour drippings into a small frying pan or sauce pan.
In a small bowl, mix:
1 heaping teaspoon cornstarch
½ tsp chicken boullion
½ - ¾ cup water
Heat drippings to a boil.  Add cornstarch mixture, stirring constantly, until thickened.
Slowly add milk (approx. ½ cup), stirring constantly, until your gravy is the consistency you desire.   Salt and pepper to taste.
You’ll end up with about a cup of gravy.
Nice served with rice & veggies. Enjoy!

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