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Oven 425-275 F |
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Roast the turkey breast in a Dutch oven (or a heavy pan with a tight fitting lid.) Use the smallest pan fitting the turkey breast. You may roast the turkey a day ahead, remove from the bones and refrigerate. I use vinyl gloves and pull the meat off the bones as soon as it is cool enough to handle. It is much easier to slice when cold. When ready to serve, slice across the grain. To reheat, place the slices in a sauté pan, cover and warm over low heat just until it is hot. |
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1 whole or half turkey breast with bone 2 Tbsp olive oil 1 Tbsp Provence or Italian herb mix 2 tsp ground sage |
Drizzle oil in the bottom of the pan. Place the turkey breast in, drizzle with additional olive oil and sprinkle with herbs and sage. Cover. Bake in a hot oven 425 F for 15 minutes, then turn down to 275 F and continue baking. Roasting time: Whole turkey breast – 2 ½ hours. Half breast – 2 hours. Test for doneness with a meat thermometer – I prefer 180 F. Remove from the oven and let stand covered for 15 minutes. Remove the turkey to a cutting board to cool while making the gravy from the pan drippings. |
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For the gravy: Pan drippings from above Swanson’s chicken broth ¼ cup flour ½ cup hot water 1 tsp salt Pinch of pepper |
If you have less than 2 cups of broth, add chicken broth. Place the hot water in a tall drinking glass or glass measuring cup. Add the flour and stir vigorously with a fork until smooth. Add more water if needed to the consistency of a milkshake. Bring the broth to a full boil. Add the salt & pepper. Use a wire whisk to mix while slowly adding the flour paste. Keep mixing until the gravy comes to a boil, then turn off the heat. |