roasted turkey breast & gravy

Amys Gluten Free Pantry

Thanks­giv­ing din­ner is my favorite meal of the year.  It’s not just that I love roast turkey or the smell of apple pie and the the long table my daugh­ter and I set every year. I love Thanks­giv­ing because is it that purely Amer­i­can hol­i­day which gives grat­i­tude cen­ter stage. I could go on about this won­der­ful tra­di­tion, but if you’d like to recre­ate this meal with­out all the fuss of the real deal, a roasted breast is the way to go. You can fill your house with amaz­ing aro­mas and even have left­overs the next day.

This recipe is from Ina Garten, The Bare­foot Con­tessa, with a few small changes I’ve added. Sorry, no car­cass for soup…you’ll have to wait til Novem­ber for that. But in the mean­time, enjoy this won­der­ful entree, along with Hol­i­day Rice Pilaf and Roasted Car­rots.  And don’t worry about the long list of ingre­di­ents. They’re spices you should add to your pantry anyhow.

Active time: 20 min­utes
Total time: 2 hours, 5 min­utes
Yield: Serves 4 with a few leftovers

1  2 1/2 lb. split sin­gle turkey breast (I buy mine at Trader Joe’s)
3 cloves crushed gar­lic
1 T Dijon mus­tard
1 T chopped fresh rose­mary leaves
1 T chopped fresh sage leaves
(fresh sage can be hard to find, so you can sub­sti­tute 1 tsp. dried)
1 T chopped fresh thyme leaves
1 T chopped fresh Ital­ian (flat-leaf) pars­ley
1 tsp. salt
1/2 tsp. freshly ground pep­per
2 T olive oil
2 T freshly squeezed lemon juice

For gravy:
2 T room tem­per­a­ture but­ter (or Earth Bal­ance)
2 T rice flour
1 c. chicken broth
1/2 tsp. salt or to taste

  1. Pre­heat the oven to 325 degrees.
  2. Place the turkey, breast side up in a roast­ing pan. (Set it on a roast­ing rack within the pan, if you have one – I like an adjustable one because it can also lay flat).
  3. In a small bowl, com­bine the gar­lic, mus­tard, herbs, salt, pep­per, olive oil and lemon juice to make a paste.
  4. Gen­tly loosen the skin from the meat with your fin­gers and smear half the paste on the meat, pulling the skin back over to cover. Spread the remain­ing paste evenly over the skin.
  5. Roast the turkey for about 1 1/4 hours, until the skin is golden brown and an instant-read ther­mome­ter reg­is­ters 165 degrees F when inserted into the thick­est part of the breast.
  6. When turkey is done, remove from pan and cover with foil to rest at least 15 minutes.
  7. For gravy: make a roux by mix­ing room tem­per­a­ture but­ter (or Earth Bal­ance) and rice flour together in a small sauce pan on medium heat. Cook for a few sec­onds until com­bined and start­ing to brown. Add chicken stock. With a metal spat­ula, scrape all the fond (brown, baked on bits) and all the juices from the roast­ing pan into the sauce pan. Whisk until smooth. Bring to a boil and gravy will thicken. Strain gravy through a fine mesh sieve and pour into a small pitcher for serving.
  8. To slice turkey: cut breast meat off of bone, slic­ing as close to the breast bone as pos­si­ble. You should be left with an intact breast, which you can slice and serve with gravy.


Posted in entrees, holidays + special events, poultry | Tagged , , , , | 1 Comment




One Response to roasted turkey breast & gravy

  1. Randi Hosking says:

    Def­i­nitely one of our favorites. Thanks

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