Recipe by BMEADE
"The turkey turned out moist and yummy! The herb mixture seasons the meat and helps make the gravy, and adding chicken broth and white wine to the bottom of the pan makes great basting juices."
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1 (6 pound)
bone-in turkey breast
celery ribs, sliced
butter, cut into 1 tablespoon sized pieces
dry white wine
1 1/2 teaspoons
1 1/2 teaspoons
This was an easy way to prepare turkey and gravy. I kept wondering why all those wonderful flavors seemed a bit bland. Then it struck me that there is no salt in this recipe. I would definitely make this again, but before adding all the wonderful flavors I'd sprinkle some kosher salt on the bird. Since we don't eat the skin, I'd also recommend putting at least half of the seasoning under the skin with the butter. You want to leave the skin on because it helps keep the meat moist, and moist it definitely is! Thanks for this recipe! NOTE: This was even better as leftovers! The flavors had had a chance to permeate the moist meat!
This called for a lot of spices that in the end didn’t amount to much in terms of flavor – neither did the wine. The recipe, more importantly, should instruct you to salt the turkey breast, particularly in the cavity. Rather than the onion and celery, I stuffed it with a bread stuffing. As for the gravy, I preferred to use chicken broth rather than water and bouillon. All and all, given all the spices and wine, the fact this was just average was disappointing.
We used this recipe for an 8 lb. turkey breast with the bone in. We used actual garlic and onions instead of powders, and took the advice of prior reviewers and added salt--we used coarse sea salt. Also, did not have dry white wine, so used white cooking wine, which was fine. The outcome was a juicy turkey with plenty of juice to make a yummy gravy. We had put in lots of extra onion and celery to roast with the turkey which is now cooking on the stove with the carcass for soup. We will definitely go back to this recipe, I saved it in my recipe box!
Wonderful, loved the flavor of this turkey and gravy. Very easy and so delicious. I used cooking wine. Basting juices were great.
I made this for Thanksgiving at the cottage and didn't have the spices suggested for the rub. It didn't matter, it came out delicious, tender and moist. I was asked to do it again next weekend.
Read the reviews, used some of the recommendations, and this turned out to be the best turkey breast ever! I salted the cavity, added some salt to the spice blend, and also put some of the spices underneath the skin along with the pats of butter. My 6 lb bird was done in 2-1/4 hours, perfectly moist, tender, and loaded with flavor. That spice blend really works, and it made delicious gravy, as well. This now is my go-to recipe for baking a turkey breast. This is a 5-star recipe with the few tweaks that were made.
Per my husband, the best turkey dinner that I ever made! Thank you!
This is a good sauce for baked fish.
* Percent Daily Values are based on a 2,000 calorie diet.
Turkey Breast with Gravy
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 98
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