Turkey Breast with Gravy

Turkey Breast with Gravy

"Emily Chaney of Penobscot, Maine reveals her tried-and-true secret for savory roast turkey. 'The herb rub seasons the meat nicely and makes a wonderful gravy,' she remarks. Depending on the size of your family, you may want to cook two turkey breasts so you can ensure there will be lots of leftovers!"
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Ingredients

2 h 55 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

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Directions

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  1. Place turkey breast in a shallow baking pan; coat the outside of the turkey with nonstick cooking spray. Tuck onion and celery underneath in the breast cavity. Combine seasonings; rub over turkey. Bake, uncovered, at 325 degrees F for 2-1/2 to 3 hours or until a meat thermometer reads 185 degrees F, basting every 30 minutes. Remove turkey and keep warm. For gravy, combine flour and water in a saucepan until smooth. Add pan drippings and bouillon. Bring to a boil over medium heat, stirring constantly; boil for 2 minutes. Slice turkey; serve with gravy.

Reviews

Read all reviews 78
  1. 95 Ratings

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Most helpful positive review

I think the key to not drying out turkey is to remember that meat will continue to cook as it rests before slicing. I use an electronic thermometer that is left in the meat while cooking, and c...

Most helpful critical review

We like lemon pepper so I thought this would be a 5 star for us. The rub resulted in a pretty turkey breast and the gravy looked fantastic, but taste-wise, it was off for us. Would have been m...

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I think the key to not drying out turkey is to remember that meat will continue to cook as it rests before slicing. I use an electronic thermometer that is left in the meat while cooking, and c...

My family LOVED this turkey! It was quick and easy to prepare. I omitted the lemon pepper seasoning and used italian seasoning in its place. I also was worried about this drying out and the s...

Update: made tonight again for the upteenth time. Have a great new electric thermometer. It ruined this recipe. Do not cook this until 185 degrees as called for. Dried out. Should be about 17...

I made this for the first Thanksgiving my fiance and I spent together (today). I am a vegetarian, but cooked this for him. Since I could only find boneless turkey breast, as a previous reviewer,...

Made this last Sunday and everyone loved it. It made a wonderful gravy. My only substitution was broth, not boullion.

This turkey turned out pretty good. I used a boneless turkey breast and found that I had to keep adding water to bottomof pan. Therefore the gravy was not as good as it should have been but wo...

This was delicious! Like others suggested, I would recommend adding a cup of chicken broth (and I added a little white wine) to the bottom of the pan, as there is little to baste with otherwise....

9/16/08: used frozen turkey breast. did not cover with foil. put 2 cups of ckn broth in pan and basted often. also put a few pats of butter under the skin. used all the spices except onion powd...

I made this for Thanksgiving (there were only 3 of us) and it turned out amazing! I roasted it on a bed of sweet potatoes, and the flavor from the herb rub and the turkey drippings made everthin...

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