Turkey Breast with Gravy
Juiciest Thanksgiving Turkey Breast EVER!
Prep Time: 15 mins
Cook Time: 1 hr 45 mins
Total Time: 2 hrs
Serves: 4
Ingredients:
3 lb. boneless Turkey Breast (with skin)
6 Carrots
1 ½ lbs Baby Gold Potatoes
3 tsp Salt
1 tsp dried Thyme
1 handful of Fresh Herbs: Parsley, Sage, Rosemary, Green Onion
3 tbsp Butter
2 cups Water + 2 tsp Fody Chicken Soup Base (OR a 1:1 ratio of homemade bone broth and water)
1 tbsp Gluten Free Worcestershire
Gluten Free Gravy:
4 Tbsp Butter
¼ cup Gluten Free Flour
2 cups Juice from pan
Salt (¼ - ½ tsp) and Pepper to taste
¼ - ½ Water
Instructions:
Preheat the oven to 350 degrees. Take butter and Turkey breast out of the oven to come up to room temp.
Prep veg. Start by peeling your carrots, remove the ends, and cut on a diagonal into large slices. Shorter pieces from the top thicker part of the carrot, and longer ones from the thinner part. Next slice your potatoes in half lengthwise. Place your sliced veggies in a 9x13 inch casserole dish with 1 teaspoon of garlic oil and 1 teaspoon of salt. Mix thoroughly to evenly distribute salt. Push your veggies to the edges of your casserole dish to make space for the turkey breast. Lastly, add a few sprigs of rosemary, sage, and parsley, or whatever other fresh herbs you decided to use.
Make herb butter. Start by removing any woody stems there may be from the tender leaves of your fresh herbs. Give them a fine chop or mince, then add them to 2 tablespoons of softened butter. Mash everything together with a fork and set aside for a few minutes to let the flavors come together.
Prep turkey breast. Remove your thawed turkey breast from its package, rinse under cold water and pat dry with a paper towel. Trim away any excess skin there may be. Then salt the underside with 1 teaspoon of salt. Add breast to the middle of your casserole dish, salt side down, skin side up. Spread the herb butter atop the skin of your turkey breast (you could use a skinless turkey breast, or even dry brine your turkey breast, like I did in this recipe.) Lastly, sprinkle on 1 teaspoon of salt and freshly cracked pepper.
Prep liquid. Add 2 teaspoons of Fody Chicken Soup Base to 2 cups of warm water, along with 1 tablespoon of gluten free Worcestershire sauce. Wish together until well combined and carefully pour into your casserole dish, careful to not disturb the herb butter on your turkey breast.
Bake. Place on the middle rack of your oven and bake uncovered at 350 degrees for 1 and a half hours. Check the deepest part of the breast and remove from the oven when it reaches 158-160 degrees. Move the turkey breast to a wooden cutting board to rest for 5-10 minutes to rest before slicing, and use a slotted spoon to add the veggies to a serving platter.
While our turkey is cooling, let's use these pan drippings to whip up a side of gravy!
Make gravy. Start by adding 4 tablespoons of butter to a medium saucepan over medium heat to make a roux. Once the butter is melted, slowly add a ¼ cup of gluten free flour mixing continuously until flour is fully absorbed. Continue to mix and cook for 5-10 minutes. Roux will first become frothy, then when froth subsides the color will start to deepen and the smell will change to a nutty aroma. Once your roux has developed a deep golden brown color and is very fragrant, slowly whisk in the pan drippings until thickened and smooth. Next, add a splash of water to get your gravy to its desired consistency, usually about a ¼ - ½ cup is needed. Lastly, we’re going to taste for salt and add a ¼ - ½ a teaspoon as needed, depending on how much water you added. More water will require more salt. Bring to a strong simmer, then reduce the heat, and simmer for about 5 minutes to let the flavors come together.
While our gravy is simmering, let’s slice up our turkey breast!
Serve. Slice up your turkey breast and place in the center of your serving platter. Garnish with a sprinkle of fresh herbs and cracked pepper. Serve up with a generous slathering of gravy and ENJOY!
Happy Thanksgiving!
Try my other Thanksgiving Recipes:
NOTES:
Reheating Instructions: Microwave under a wet paper towel for 2-3 minutes.
Meal FROM SCRATCH: Use 1 cup of homemade bone broth, if you happen to have it on hand, with 1 cup of water and 1 tablespoon of GF Worsch for your liquid mixture.
Make it Dairy FREE! If you’re in the elimination phase and you aren't eating dairy, you can simply use garlic oil and salt and pepper with whatever herbs and seasonings you like (not garlic and onion obviously). Even with the simplest preparation, this turkey breast is still SO FLAVORFUL from the fat in the skin. OR you could also dry brine your turkey like I did to the skin on chicken thighs in this recipe! Just be aware that this does require you to plan a head.
Thank you guys so much for trying this recipe! I’d love to know what you think. Let me know in the comments! Don't forget to tag me if you post a pic, I love to see your cooking!!
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