How to Cook a Turkey Breast with Turkey Gravy

How to Cook a Turkey Breast the easy way! Tender meat, crispy skin, and a flavorful gravy made from scratch using the pan drippings.

Course Main Course

Cuisine American

Diet Low Calorie, Low Fat

Prep Time 20

Cook Time 1 30

Resting Time 15

Total Time 2 5

Servings servings

Calories 205kcal

Author Elizabeth Marek

Equipment

1 Sheet pan
1 metal baking rack
1 kitchen shears or sharp knife
1 meat thermometer
1 fat separator
1 fine mesh strainer

Ingredients

1 turkey breast whole, bone-in
⅓ cup onion diced
¼ cup carrot diced
¼ cup celery diced
fresh thyme, rosemary and sage.
salt and pepper to taste
½ cup butter sliced

Instructions

Trim off the ribs or any excess bits from the turkey and set them aside.
Remove the breast bone carefully by using your fingers to separate the meat from the bone. You can use a knife if needed. Set it aside as well. Removing the breast bone helps the meat cook more evenly and keeps it moist.
Reserve the ribs and breast bone for the gravy.
Carefully separate the skin from the breast with your fingers.
Place the slices of butter in between the skin and the breast meat.
Dry the skin and sprinkle lightly with salt and pepper.
Preheat the oven to 325ºF.
Place the herbs, onions, celery, and carrots into a sheet pan. (Reserve the drippings for your gravy).
Cover with a metal baking rack.
Place the turkey breast on top and bake in the oven for 15 minutes per pound or until a thermometer reads 162ºF in the thickest part of the breast. It will continue to cook as it rests.
Remove it from the oven, and allow to rest for 15 minutes before slicing.

Notes

Storage Instructions: Roast it, let it cool, then slice and store it with a bit of broth in an airtight container for up to 3 days. Reheat gently in the oven or on the stovetop to prevent drying.

Instructions For the Broth:

Melt two tablespoons of butter in a medium saucepan over medium high heat.
Place the ribs with meat and breast bone in the butter and brown on all sides.
Add in a small sprigs of the rosemary, sage, and thyme.
Cover with water and simmer for one hour while the turkey is cooking to create enough turkey stock for the gravy.

Instructions For the Gravy:

Place the broth and turkey drippings in a dripping separator to allow the fat to settle at the top.
Heat the butter in a saucepan over medium heat.
Add the flour and cook for 1 minute until the mixture resembles wet sand.
Add a place of the broth and cook until it bubbles while whisking constantly.
Keep adding in small amounts of broth while whisking until you’ve added it all.
Season to taste and enjoy a silky, flavorful gravy.

Nutrition