Oven Roasted Turkey Breast & Gravy

The great thing about this recipe is that you don't have to bother changing the temperature, or basting the turkey. You let it get a bit crisp at the beginning, cover with foil, and it cooks wonderfully and is nice and moist.  It takes a bit of time, so if you're in a rush, buy boneless chicken or turkey.  But if you have a bit of extra time, this is a nice recipe to add to your repertoire.  Enjoy!

Fresh out of the oven!

Oven Roasted Turkey Breast & Gravy 

Makes 2-4 servings
 

Preheat oven to 400F.

 

In an 8x8 pan, place one turkey breast, bone-in.

 

Put 1 Tbsp butter, in small pieces, under the skin.

 

Spread ½ Tbsp butter on top of the skin.

 

Sprinkle generously with:

Salt

Pepper

Ground coriander

Dried tarragon

Paprika

 

Roast 15 minutes, uncovered.

Cover with foil, roast 1 – 1 ¼ hr, until temperature at thickest point reads 170F.

 

Remove from pan, pour drippings into a small frying pan or sauce pan.

 

In a small bowl, mix:

1 heaping teaspoon cornstarch

½ tsp chicken boullion

½ - ¾ cup water

 

Heat drippings to a boil.  Add cornstarch mixture, stirring constantly, until thickened.

 

Slowly add milk (approx. ½ cup), stirring constantly, until your gravy is the consistency you desire.   Salt and pepper to taste.

You’ll end up with about a cup of gravy.

 

Nice served with rice & veggies. Enjoy!