adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Roast Turkey Breast with Roasted Garlic Gravy
Roast Turkey Breast with Roasted Garlic Gravy
0 Likes
Prep Time:
15 minutes
Cook Time:
165 minutes
Total Time:
180 minutes
Impress your guests with a perfectly roasted turkey breast, complete with a delicious homemade roasted garlic gravy. Ideal for intimate gatherings!
Ingredients:
  • Roasted Garlic Gravy:
  • 2 fresh (unsmoked) turkey wings
  • 2 whole heads garlic
  • 2 tablespoons extra virgin olive oil
  • Kosher salt, to taste
  • Freshly ground pepper (preferably white pepper), to taste
  • 3 tablespoons butter
  • 2 tablespoons flour
  • Turkey Breasts:
  • 1 bone-in, skin-on turkey breast (with two breast halves), about 6 to 7 pounds
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed
  • 1 teaspoon dried thyme
  • 1 teaspoon ground sage or poultry seasoning
Instructions:
  • Preheat your oven to 350°F. Cut the turkey wings into pieces using a cleaver or heavy kitchen knife (or ask your butcher to do this). Drizzle the wings with olive oil and season generously with salt. Place the wings in a single layer in a roasting pan.
  • Roast the garlic and chopped turkey wings: Slice off the top 1/4 of the garlic heads and discard. Drizzle the remaining olive oil over the garlic heads nestled in aluminum foil. Roast the garlic and turkey wings in a preheated oven at 350°F for 45 minutes. Afterward, do not unwrap the garlic, simply turn the turkey pieces and roast for another 15 minutes.
  • Pat dry the turkey breast and allow it to rest on a plate or board to catch any juices until needed in Step 5.
  • After roasting the turkey wings, raise the oven temperature to 425°F. Transfer the wings to a pot, cover with water, and scrape up any browned bits from the roasting pan with a cup of water using a wooden spoon. Simmer covered for 1 hour to make the stock.
  • Prepare the turkey breast: Drizzle olive oil over the turkey breast and season generously with salt, black pepper, thyme, and sage. Place the breast skin side up in a roasting pan on a rack. Pour 1 cup of water in the bottom of the pan to prevent smoking. Roast in a preheated 425°F oven for 10 minutes. Lower the temperature to 350°F and continue cooking for 80-90 minutes until the thickest part reaches 155°F on a meat thermometer. Check the temperature after 1 hour to avoid overcooking. Let it rest until it reaches a safe internal temperature of 165°F.
  • Prepare the gravy as the turkey breast roasts: Strain the turkey stock into a bowl through a fine-meshed strainer. In a small pot, melt 2 tablespoons of butter and mix in the flour. Cook the butter-flour mixture over medium-low heat until it turns the color of coffee-with-cream, stirring often. Gradually pour in the hot turkey stock, about 1/2 cup at a time, stirring continuously. Add enough stock to achieve a thin gravy consistency, typically 2-3 cups. Squeeze the garlic from the heads into the gravy. Let it simmer gently while the turkey breast cooks, adjusting the thickness with more broth or water if needed.
  • After the turkey breast is ready, carefully take it out of the oven, cover it with foil, and allow it to rest for 15 minutes before carving.
  • Complete the gravy by blending it until velvety in a blender. Return the smooth gravy to the pot, season with salt and pepper, and add a luxurious touch with 1 tablespoon of butter.
  • Carve the turkey breast: Start by cutting straight down from the keel bone, which separates each half of the breast, until your knife hits the breast bone. Use short, precise strokes to free the meat from the bone, keeping the tender underneath intact if desired. Slice the deboned breast and serve.

Similar Recipes