This Oven Roasted Turkey Breast & Gravy is the best dish to please your family and friends. Roasted in the oven on a vegetable bed and prepared with a mix of spices with butter it is both delicious and crispy. Along with the spicy gravy, it is a fantastic dish for the holiday season. Try and enjoy!
Oven Roasted Turkey Breast & Gravy
10 min PRE
2 hr COOKING
2 hr 10 min TOTAL
- 3 Large Celery ribs, cut into thirds
- 1 Large Yellow onion, chopped
- 1 Cup Chicken broth
- 1 Whole Turkey breast
- 1/4 Cup Butter, melted
- 1/2 Tsp Onion powder
- 1/2 Tsp Ground celery seed
- 1/2 Tsp Dried thyme
- 1/4 Tsp Ground sage
- 1/4 Tsp Salt
- 1/4 Tsp Ground black pepper
- For the gravy:
- 3 Tbsp Butter
- 3 Tbsp All-purpose flour
- 3/4 Cup Chicken broth
Preheat the oven to 325ºF. To make the turkey breast, in a large baking dish, arrange the celery and onion in a single layer. Pour the broth on top.
Using a paper towel, pat the turkey breast dry. Transfer the turkey to the baking dish, skin side up.
Liberally brush the melted butter onto the turkey.
In a small bowl, whisk together the onion powder, celery seed, thyme, sage, salt, and pepper. Season the turkey breast liberally with the herb mixture.
Bake the turkey until the skin is golden and has reached an internal temperature is 165 ºF/73 °C, about 20 minutes per pound.
Once the turkey is cooked, allow it to rest for at least 10 minutes before serving.
While the turkey is resting, to make the gravy, strain the turkey drippings from the roasting pan, discarding the celery and onion. Set the drippings aside.
In a medium saucepan, melt the butter over medium-high heat. Once melted, whisk in the flour. Whisk constantly until the mixture darkens slightly, about 30 seconds. While whisking, slowly add the turkey drippings and the chicken broth. Cook until the mixture thickens, about 1 minute.
Serve the turkey immediately along with the gravy. Store in the refrigerator for up to 3 days.
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