Herb Basted Turkey Breast with Herb Gravy
A great roast option for smaller Thanksgiving, holiday and special occasion gatherings.
Recipe - RICHFIELD
Herb Basted Turkey Breast with Herb Gravy
0
Servings8
Cook Time205 Minutes
Ingredients
FOR THE TURKEY BREAST: 1 - 6-8 pound turkey breast
1/2 cup butter, softened
1 teaspoon minced garlic
1 - .75-ounce package L&B Fresh Poultry Herbs Mix, divided
FOR THE HERB GRAVY: 14.5 ounces chicken broth
2 tablespoons dry sherry
1/4 cup flour
1/4 cup water
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons reserved herbs from turkey breast
Directions
- TO MAKE THE TURKEY BREAST: Rinse turkey breast; pat dry with paper towels. To loosen turkey skin, lift skin on each side and gently pull back to center (breast bone); be sure skin is still attached at bone.
- In small bowl, combine butter and garlic. Snip herbs, reserving 2 teaspoons for gravy. Combine remaining herbs with garlic butter. Spread all but 2 tablespoons butter over each side of turkey breast.
- Pull skin over buttered sides and tuck under breast or fasten with wooden skewer along cut edges. Place breast on rack in shallow roasting pan.
- Roast in a heated 325 F oven until meat thermometer reaches 165 F (2 1/4-3 1/4 hours), basting twice with reserved herb butter. Let stand, covered, 15 minutes before carving.
- TO MAKE THE HERB GRAVY: Pour juices from roasting pan into gravy skimmer. Pour chicken broth and sherry into roasting pan. Slowly pour in fat-free juices from spout of gravy skimmer; heat through.
- In small bowl, combine flour and water until smooth. Slowly add to juices in pan, stirring constantly.
- Cook over medium heat, stirring constantly, until mixture comes to a boil; boil and stir 1 minute.
- Stir in reserved herbs, salt and pepper.
Makes 2 cups gravy.
0 minutes
Prep Time
205 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Not Available
Minnesota Creamery Salted Butter, 1 Pound
$4.69$4.69/lb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
L&B Fresh Poultry Herbs Mix, 0.75 Ounce
$3.49$4.65/oz
L&B Organic Chicken Broth, 32 Ounce
$4.79$0.15/oz
Reese Sherry Cooking Wine, 12.9 Ounce
$7.59$0.59/oz
Gold Medal All-Purpose Flour, 5 Pound
$5.49$1.10/lb
L&B Spring Water, 20 Ounce
$0.99$0.05/oz
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz
L&B Cracked Black Pepper, 1.7 Ounce
$6.89$4.05/oz
Not Available
Directions
- TO MAKE THE TURKEY BREAST: Rinse turkey breast; pat dry with paper towels. To loosen turkey skin, lift skin on each side and gently pull back to center (breast bone); be sure skin is still attached at bone.
- In small bowl, combine butter and garlic. Snip herbs, reserving 2 teaspoons for gravy. Combine remaining herbs with garlic butter. Spread all but 2 tablespoons butter over each side of turkey breast.
- Pull skin over buttered sides and tuck under breast or fasten with wooden skewer along cut edges. Place breast on rack in shallow roasting pan.
- Roast in a heated 325 F oven until meat thermometer reaches 165 F (2 1/4-3 1/4 hours), basting twice with reserved herb butter. Let stand, covered, 15 minutes before carving.
- TO MAKE THE HERB GRAVY: Pour juices from roasting pan into gravy skimmer. Pour chicken broth and sherry into roasting pan. Slowly pour in fat-free juices from spout of gravy skimmer; heat through.
- In small bowl, combine flour and water until smooth. Slowly add to juices in pan, stirring constantly.
- Cook over medium heat, stirring constantly, until mixture comes to a boil; boil and stir 1 minute.
- Stir in reserved herbs, salt and pepper.
Makes 2 cups gravy.