Turkey Breast with Gravy Recipe

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Most Helpful Positive Review

Sep 06, 2012

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!

—Marianne

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Most Helpful Critical Review

Oct 13, 2012

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.

—naples34102

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9 Ratings

Nov 25, 2012

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!

—djanne

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Nov 02, 2012

Wonderful, loved the flavor of this turkey and gravy. Very easy and so delicious. I used cooking wine. Basting juices were great.

—ReneeLS

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Oct 11, 2012

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.

—CASPER76

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Oct 08, 2012

It was fantastic!! I just used real garlic instead of powder...

—Rosana R

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Nutrition

Calories
642 kcal
32%

Carbohydrates
6.6 g
2%

Cholesterol
349 mg
116%

Fat
10.9 g
17%

Fiber
1.1 g
4%

Protein
120.1 g
240%

Sodium
868 mg
35%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Turkey Breast with Gravy

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 642
Calories from Fat: 98

% Daily Value *
Total Fat 10.9g 17 %
** Saturated Fat 5.9g 29 %
Cholesterol 349mg 116 %
Sodium 868mg 35 %
** Potassium 1295mg 36 %
Total Carbohydrates 6.6g 2 %
Dietary Fiber 1.1g 4 %
Protein 120.1g 240 %
** Sugars 2g
Vitamin A 11 %
Vitamin C 5 %
Calcium 9 %
Iron 65 %
** Thiamin 22 %
** Niacin 403 %
** Vitamin B6 144 %
** Magnesium 45 %
** Folate 25 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.