What is that wonderful smell?
Roasting the breast is one the easiest dinners
in my rotation. This is turkey 101 for anyone
that's not yet convinced. Target always seems
to have turkey breast on sale for 99¢ a pound.
That's such a bargain! If you're a couple like us,
or a small family you can get several meals out
of it. Nothing is better than a real turkey breast
sandwich during the week ahead.
This one is 9X11. So easy! Just butter it up.
be nice and golden brown; now cover it
loosely with foil and add a cup of water
to the bottom of the pan. Return to the
oven for the last 30 minutes.
When done remove to a cutting board
and let it rest for 10 minutes, still covered
with the foil while you make the gravy.
I use cornstarch, chicken broth, or
powdered bouillon and water.
over a heated burner.
and shake to blend. Add to the pan.
with this dinner, so when I drain the
potatoes, I reserve the potato water to
use in the gravy. It helps to thicken it
and adds more flavor. Stir in about a cup of
the potato water. Bring to a boil; simmer
water as needed until it reaches the
desired consistency. Keep warm on low.
Serve with mashed potatoes, a vegetable,
and gravy. Look forward to great
Oven Roasted Turkey Breast
6-7 lb turkey breast (bone-in)
2 T butter, melted
salt & pepper
choice of seasonings
1 C water
Fit a small roasting pan with a V-shaped rack.
Rinse the turkey and dry well with a paper
towel. Rub the breast with the melted butter
and season with salt & pepper or your favorite
seasonings. Place on the rack and put into
a 350º oven for 1 hour. Add the 1 C of water
to the bottom of the pan and check
for to see if it's well browned. Lightly
cover the breast meat with foil to prevent
over-browning and continue to roast for
another 30 minutes. Remove the turkey
to a large cutting board leaving it tented with
the foil for about 10 minuted before carving
while you make the gravy.
optional seasonings: Poultry Rub, seasoned salt,
Italian seasoning, onion powder, garlic powder,
tip: If you're making baked sweet potatoes
instead of mashed, just pierce them and pop
into the oven for the last hour.
2 T cornstarch
2 t chicken bouillon
1 C water
1 C reserved potato water
Place the roasting pan over heated burner, and
whisk scraping up any pan drippings into the water
in the bottom of the roasting pan. Combine the
2 T cornstarch and the 2 t bouillon to 1 C water
(or use 1 C chicken broth, and no dry bouillon)
in a jar and shake to combine; add to the pan
and whisk to combine, Add the reserved 1 C of
potato water (or plain water) whisking until it
starts to boil and thickens; about 2 minutes. Add
more potato water, up to 1 C as needed to reach
a desired consistency. Reduce heat to low to keep
warm. Pour into a heated gravy boat.