Roast Turkey Breast - Dinner for Small Group
Who says turkey is only for the holidays? Try out this Roast Turkey Breast - Dinner for Small Group. Of course, this easy cooking option could be made for Thanksgiving or Christmas to feed a smaller group of people, but it could also be made any night of the week for a small family. This is for all the people who like the white meat on a turkey. So if you find yourself buying a large bird and no one eats the dark meat, you could consider making just the turkey breast so there is no waste. The mixture of herbs and spices that go on the turkey are amazing and there is everything from Dijon Mustard to rosemary. Your house will be smelling heavenly by dinner time. Included in this recipe is also Grandma's gravy recipe that you can make from the drippings which is so yummy on mashed potatoes. Enjoy this and other great cooking ideas and recipes straight from Grandma's own collection.***
This is a printable recipe.
1 6-7 pound Turkey Breast (bone in)
1/4 cup (1/2 stick) butter, melted
1 Tablespoon Dijon mustard
1 teaspoon fresh garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon thyme leaves
1 teaspoon poultry seasoning
3/4 cup carrots, peeled coarse chopped
1 onion, quartered
3/4 cup celery, coarse chopped
2 cups chicken broth (or more)
Turkey Pan Gravy
3 Tablespoons Butter
3 Tablespoons all purpose flour
drippings from turkey
1 1/2 cups Chicken Stock (approximately)
The night before, remove the turkey breast from it's packaging. Wash the turkey in cold water and dry with paper towel. Put the turkey breast into the roasting pan, placed on a rack. Let it sit uncovered in the refrigerator overnight.
Roasting day: Preheat oven to 475F.
Prepare a rub. Melt the butter in a small saucepan over low heat. As soon as it is melted, remove from the heat and stir in the mustard, garlic, salt, pepper, thyme, and rosemary together.
Using your fingers rub the melted butter mixture over the entire turkey breast, on the top and bottom and lift the skin slightly to rub it between the skin and the meat.
When you are done with the rub, place the breast back onto the rack with the skin side up.
Add the carrots, onion and celery into the bottom of the roaster. Pour the chicken broth into the bottom of the roaster.
Place into the preheated oven on the middle rack and cook for 25 minutes. The skin should turn a golden brown.
Baste the turkey with the pan juices.
Lower the heat to 325F.
Baste the turkey periodically (every 20 minutes).
If the bottom of the pan become dry, add another cup of chicken broth.
Continue cooking until the internal temperature reaches 165 degrees F. Use an instant read meat thermometer, inserted into a thick part of the breast, to check the temperature.
A 7 pound turkey will take about 2 hours at 325F, after the initial 25 minutes at 475 degrees.
Once cooked, remove the turkey from the roaster, put onto a shallow serving dish and cover loosely with aluminum foil for about 20 minutes before cutting.
Meanwhile, prepare the gravy and your side dishes.
Turkey Pan Gravy
To make the gravy pour out the turkey juices from the roasting pan into a large saucepan using a strainer to remove the vegetables. Discard the vegetables. They have done their job of providing flavor for the gravy.
Allow the juices to sit for a few minutes.
The fat will rise to the top.
Pour off the fat and reserve the remaining juices.
Stir in the as much of the chicken stock as needed to the juices to make a total of 2 cups liquid.
In a new saucepan, combine the butter and flour over medium heat, whisking continuously. Cook for a minute or two.
Use a whisk to stir in the turkey juice with chicken stock.
Bring to a simmer.Cook for 2-3 minutes until the gravy begins to thicken.
Taste and adjust seasoning with salt and pepper, as desired.
*Note: If you want to have more gravy, just use additional chicken stock, and increase the amount of flour in proportion, so that the gravy will thicken.
*Optional: You can brown the gravy by adding a capful of gravy browner, like Kitchen Bouquet.
Serve the meal with cranberry sauce, and mashed potatoes.
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Nutrition Facts for: Roast Turkey Breast - Dinner for Small Group From Grandmother's Kitchen
Ingredients: Turkey breast, butter, Dijon mustard, fresh garlic, salt, pepper, thyme, poultry seasoning, carrots, onion, celery, chicken broth, all purpose flour.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 6 servings * Per Serving:Calories 639, Calories from Fat 196, Total Fat 21.8g 34%, Saturated Fat 10.2g 51%, Cholesterol 231mg 77%, Sodium 5389mg 225%, Potassium 1565mg 45%, Carbohydrates 26.7g 9%, Dietary Fiber 3.6g 14%, Sugars 18.0g, Protein 80.4g, Vitamin A 59%, Vitamin C 48%, Calcium 7%, Iron 41%
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