A roast turkey breast is the perfect size for a small gathering.
This one is easy and has a bonus homemade roasted garlic gravy recipe, too!
Want even juicier turkey?
Elise Bauer
Trybrining your turkeybefore cooking!
(Can you see where this is going?)
Heck, what’s a little frozen meat that a hot oven can’t overcome?
Elise Bauer
Into the oven the turkey went.
A few friends had gathered as well, waiting for the feast to come.
Then it came time to carve.
Elise Bauer
Ed took out his longest, sharpest chef’s knife and aiming for the breast, cut in.
Or maybe it was a half-inch.
In any case, from what I understand they gave up and went out for Chinese.
Elise Bauer
Why Cook a Turkey Breast Instead of a Whole Turkey?
The obvious moral of this story is toallow your bird plenty of time to defrost.
If you’re free to’t find turkey wings, try any of these.
Elise Bauer
Note: Be sure you’re purchasing fresh poultry parts and not smoked ones.
Will This Recipe Work With Boneless Turkey Breast?
This recipe will not work with a boneless breast.
Elise Bauer
The bones and the skin add a ton of flavor that’ll be missing with a boneless breast.
Coat the wings with some olive oil and salt well.
Arrange in one layer in a roasting pan.
Elise Bauer
Slice off the top 1/4 of the garlic heads and discard.
Nestle the heads into some aluminum foil and drizzle the remaining olive oil over the garlic.
wrap up the foil and place in the roasting pan with the turkey wings.
Elise Bauer
Put the pan in the oven and roast at 350F for 45 minutes.
Remove the garlic (do not unwrap), turn the turkey pieces and roast another 15 minutes.
Place the cooked wings in a medium pot and cover with water.
Elise Bauer
Add a cup of water to the roasting pan and scrape up any browned bits with a wooden spoon.
Add this to the pot with the turkey wings.
Cover and simmer gently for 1 hour.
Elise Bauer
Sprinkle it as well with black pepper, thyme and sage.
Place the turkey breast skin side up in the 425F oven on a rack in a roasting pan.
Put the turkey in the oven and cook for 10 minutes.
Elise Bauer
Note:USDA guidelines recommend cooking chicken to 165F or until no longer pink in the middle.
However, we prefer to remove the turkey breast from the oven at 155F.
The turkey should reach 165F as it rests; check with an instant-read thermometer.
Elise Bauer
Pour the turkey stock through a fine-meshed strainer into a bowl.
Melt the 2 tablespoons of butter in a small pot and stir in the flour.
Add the hot turkey stock to the butter flour mixture about 1/2 cup at a time, stirring constantly.
Elise Bauer
Stir in enough stock to make a thin gravy, about 2-3 cups.
Squeeze all the garlic from the garlic heads into the gravy.
Pour the gravy into a blender and puree until smooth.
Elise Bauer
Return the gravy to the pot and add salt and pepper to taste.
Swirl in 1 tablespoon of butter to finish.
Slice the meat off and, using short strokes with the knife, free the meat from the bone.
Elise Bauer
Slice the deboned breast and serve.
Elise Bauer
Elise Bauer
Elise Bauer
Elise Bauer
Elise Bauer
Elise Bauer
