I'll show you how to cook a turkey breast for those times when a whole turkey is just more than you need. A turkey breast yields plenty of juicy meat, enough drippings for a fabulous gravy, and bones to make a turkey soup the next day!
3clementines or small tangerines, halved (optional)
15ounceschicken broth or stock ( a little less than 2 cups)
1/4cupflour (use a little less for a thinner gravy)
salt and fresh cracked black pepper to taste
gravy browning like Kitchen Bouquet (optional)
Preheat oven to 450F
Rinse your turkey breast and pat dry with paper towels. Place it in a roasting pan and rub the butter all over the surface, and then season well with salt and pepper. Place the cut clementines in the cavity. If there is no cavity, place them around the turkey.
Put it in the oven and immediately turn the temperature down to 325F. Roast for about 2 hours and 30 minutes, or until an instant read thermometor reads 165F when inserted into the center of the breast. Start checking the temperature after an hour and a half just to be sure. If your breast is smaller than 7 pounds it will take less time. I like to baste the turkey every 20 minutes or so. Cover loosely with foil if your skin seems to be getting too dark too soon.
Remove from the oven and set the turkey on a cutting board. Remove the clementines and discard. Save the drippings in the pan to make gravy (recipe below.) Let the turkey rest for 20 minutes. This allows the juices to redistribute in the meat.
Carefully remove each breast from the bone. Follow the breast bone with your knife to separate each half. Don't worry if there is still some meat left on the bone, you can remove that by hand. Thinly slice each breast.
To make gravy
Heat the drippings and any bits and bobs left in the pan on the stove top. Add the can of chicken stock and bring to a boil, being sure to scrape up all browned bits from the bottom and sides of the pan. I find a silicone spoon or spatula to be helpful here.
Meanwhile mix 1/2 cup milk (or water) with 1/4 cup of flour. Whisk or stir well until there are no lumps. (Don't worry too much, we'll strain the gravy at the end anyway.) Slowly wisk the flour mixture into the bubbling gravy, whisking continuously. The gravy will thicken almost immediately. Turn it down to a simmer. Season with salt and pepper to taste. I often add a touch of gravy browning (Kitchen Bouquet) to enhance the flavor and color.
Strain the finished gravy before serving. Check seasonings one more time. Makes about 2 cups.
If you are starting with a frozen turkey, plan to take it out of the freezer and place it in your refrigerator 2-3 days in advance to allow it to safely thaw.
Remember to adjust the cooking time to the weight of your turkey breast. Mine took 2 1/2 hours, but every turkey and every oven will be different. I strongly encourage the use of an instant read thermometer, then there will be no guessing ~ when it reaches 165F in the deepest part of the breast, it's done.
If, despite your best efforts, your turkey is still partially frozen when you're ready to roast, be sure to allow extra time for it to cook through.
A fully frozen turkey can be safely cooked, but it will take up to 50% longer.
Cover the turkey loosely with foil if the skin seems to be browning well before it's done. I generally don't have this problem, but it's good to keep in mind.
https://theviewfromgreatisland.com/how-to-roast-a-turkey-breast-and-make-gravy/ November 23, 2020