Turkey Breast Recipe
Turkey breast recipe using boneless turkey breast plus a gravy recipe from pan drippings. Easier to roast and carve for Thanksgiving turkey.
Servings: 12
Calories: 497kcal
Ingredients
- 3 pound boneless turkey roast
herb butter
- 1 tablespoons chopped herbs parsley, thyme, rosemary
- ½ cup salted butter softened
turkey gravy
- 1 cup turkey pan drippings
- 2 cups chicken stock
- 2 tablespoons good white wine optional
- ¼ teaspoon fresh cracker pepper
- 1 teaspoon sea salt
- 4 tablespoons salted butter
- 4 tablespoons all-purpose flour
Instructions
- Plan ahead, and thaw your turkey roast 1 ½ to 2 days ahead in the fridge. Place it in a small pan to catch any drips.
- Preheat the oven to 375 degrees.
- Unwrap from its package. IMPORTANT: Leave the netting on the turkey so it holds together. Dry off the surface well with paper towels, this helps the butter stick.
- In a small bowl, mix soft butter, chopped herbs, salt and pepper.
- Pull up the netting all around the boneless roast. This makes it easier to remove after roasting and allows you to place the herb butter mixture on easier. Place 8 teaspoons of herb butter all over the surface of the turkey roast under the netting.
- Set roast in a small roasting pan with extra sprigs of herbs (sage, rosemary, and thyme), and pour about 2 cups of chicken stock in the bottom of the pan.
- Roast 375 for 1 hour and 45 minutes. The internal temperature will need to reach 165 degrees.
- NOTE: Disregard the cooking instruction on the package, and I recommend tossing the gravy packet and making your own!
make the gravy
- Heat on medium-low. Add 1 cup turkey pan drippings into a saute pan, remove large pieces of herbs.
- Mix ¼ cup soft butter with ¼ cup flour until smooth using a small spatula. This is your gravy thickener.
- Whisk pan drippings, add in chicken stock, white wine, salt, pepper, and add your butter/flour thickener. Bring to a boil; reduce heat and simmer, whisking constantly, until thickened, about 20 minutes.
- Slice into ½" thick slices, and serve with or pour gravy over turkey. Serve gravy warm in a gravy boat or cup with a spout on the side of the turkey.
Video
Notes
thawing
Always, thaw in the refrigerator for food safety for 1 ½-2 days, set it in a small dish to catch any liquid.frozen turkey roast
If you don't have time to thaw the roast, this recipe will work, but you will be cooking it for 2 ½- 3 hours depending on your oven, so check it at every 30 minutes in the last hour of cooking, you are looking for an internal temperature of 165 degrees.boneless turkey breast
A boneless Turkey Roast has white and or dark meat (depending on the brand) and is easy to find in grocery stores. It is easily roasted in the oven and sliced once cooked, and is held together with a net during cooking.turkey cooked temperature
The internal temperature should reach 165 degrees in the very center of the boneless roast.Nutrition
Serving: 6g | Calories: 497kcal | Carbohydrates: 8g | Protein: 53g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 187mg | Sodium: 1228mg | Potassium: 674mg | Fiber: 1g | Sugar: 2g | Vitamin A: 769IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 2mg