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Roast turkey breast with gravy

  • Preparation Time20 mins
  • Cooking Time155 mins
  • Serves6
  • DifficultyMedium
1 (2.7kg) fresh turkey breast, on the bone, rinsed and patted dry
30g unsalted butter, softened
Salt and freshly ground black pepper
1 stalk celery, cut into 5cm pieces
1 small carrot, peeled and cut into 5cm pieces
2 small onions, peeled and quartered
40g unbleached plain flour
700ml turkey or chicken stock, homemade or reduced salt purchased stock
1) Preheat the oven to 170C/Gas Mark 3. Rub the turkey all over with the butter, including the cavity of the breast. Season generously with salt and pepper.

2) Scatter the vegetables on the bottom of a roasting tin just large enough to hold the turkey. Set the meat breast-side up in the tin. Roast for 2 to 2 1/2 hours or until an instant read thermometer inserted into the thickest part of the roast registers 71C.

3) Transfer the turkey to a cutting board and tent loosely with foil for 30 minutes. (The breast temperature will continue to rise to 77C as it rests.)

4) Pour any pan drippings into a degreasing cup or small bowl. Reserve 3 tbsp of the fat, discard the rest, and add the juices to the stock. Add the reserved fat to the roasting tin and place on a burner over medium high heat. Scrape up any browned bits from the bottom of the tin with a wooden spoon.

5) Stir in the flour and cook for 2 minutes, stirring constantly. Whisk in the stock and continue to stir. Bring to a boil and cook until thickened, about 3 minutes. Strain the gravy, discarding the vegetables, and season with salt and pepper to taste.

6) Carve the breast and serve with the gravy.

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