Esta es una exhibición prevé de cómo se va ver la receta de 'One Pan Roasted Turkey Breast and Gravy' imprimido.

Receta One Pan Roasted Turkey Breast and Gravy
by myra byanka

One Pan Roasted Turkey Breast and Gravy

I tried this method recommended by America's Test Kitchens on a whole turkey breast with a fantastic result.

Normally, I would brine turkey, but this method made the turkey come out juicier and more tender than I expected, and then the mirepoix veggies blended with the pan juices resulted in a wonderful gravy.

Utilizing this method will allow you to bypass brining, making broth seperately, and other time-consuming things, such as boiling the turkey carcass, etc.

This method will work on whole turkey, too. I was just so pleased that the breast alone produced such tender meat and broth, too.

You will need the following:

a roasting rack ( I used the oven rack)
a pan with sides that is larger than the turkey breast
aluminum foil

Note: This method will not brown the skin. If you prefer that, wait until you have completed this method, then turn the oven on 450-500 F and brown the skin.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Estados Unidos American
  Raciónes: 1

Ingredientes

  • thawed turkey breast, any size
  • salt and pepper
  • 2-3 chopped carrots
  • 2 stalks celery, chopped
  • 1 small onion, chopped
  • 1 cup water
  • 1 tbs. melted butter or margering
  • 1 tbs. flour

Direcciones

  1. Turn the oven to 275 F.
  2. Rub salt and pepper on the turkey breast skin.
  3. Add the veggies to the pan with a cup of water.
  4. Place the pan under the turkey breast on the rack below it.
  5. Place turkey on the rack over the pan.
  6. Roast turkey 25 minutes per pound.
  7. Turn off the oven.
  8. Leave turkey in the oven 30 minutes.
  9. Wrap the turkey in aluminum foil and let rest one hour.
  10. Pour juices into the roasting pan with veggies, stain stock and discard the veggies.
  11. In a small saucepan, heat the butter, add the flour, stir well.
  12. Slowly stir in the stock to desired consistency.
  13. Salt and pepper to taste.