Roast Turkey Breast
This recipe is based on "Turkey in a Pot with Gravy" from Cook's Illustrated Best Recipes of 2016 (https://www.americastestkitchen.com/recipes/5279-turkey-breast-en-cocotte-with-pan-gravy).
These are abbreviated notes from my mother-in-law for a smaller recipe (the full recipe suggests a 7-pound breast). Use a 3-4 quart Dutch oven or equivalent, and note that (except for the single bay leaf) the fresh vegetables are approximate: about 1/3 of the quantities in the original recipe. My mother-in-law suggests that you use your own judgment.
These are abbreviated notes from my mother-in-law for a smaller recipe (the full recipe suggests a 7-pound breast). Use a 3-4 quart Dutch oven or equivalent, and note that (except for the single bay leaf) the fresh vegetables are approximate: about 1/3 of the quantities in the original recipe. My mother-in-law suggests that you use your own judgment.
- 2.5 lb. bone-in turkey breast
- 1 tablespoon olive oil for browning
- 1/3 onion, chopped
- 1/3 carrot, chopped (equivalent to 3 baby carrots?)
- 2 garlic cloves, crushed
- 1/3 celery stalk, chopped (can substitute dried celery leaves)
- 1/3 teaspoon minced fresh thyme
- 1 bay leaf
- Melted butter
- 1.5 cups chicken broth
- Flour for thickening gravy at end (1-2 tbsp)
- Salt and pepper
Preheat oven to 250 degrees F.
Place oil in the pot on the stove top and heat. Place turkey breast, skin side down, and brown it. If there is a lot of fat in the pan, pour off all but 2 tablespoons before removing the turkey to a plate while you brown the vegetables.
Add onion, carrot, celery, garlic, thyme and bay leaf to pot and cook until vegetables are well browned.
Return breast and any accumulated juices to pot, skin side up. Off heat, put a large sheet of aluminum foil over the pot and seal the edges. Cover the whole with the pot lid, and transfer pot to oven. Cook until the thickest part of breast registers 155 degrees F. The original recipe says 1.5 hours or more, but it will be less for a smaller breast.
Remove pot from oven and heat the broiler. Take off lid and foil, uncovering the pot handles (they will be hot). Brush turkey breast with melted butter and, when the broiler is heated, return pot to oven and broil until the breast is golden brown. Remove pot from oven and transfer breast to plate or carving board. Tent with foil and let rest while making gravy.
Put pot on stove and boil off most of the liquid. Stir in flour and cook until lightly browned; whisk in the broth and bring to a boil.
Reduce heat and cook, stirring until the gravy thickens. Strain gravy through a sieve/strainer into a saucepan -- unless you happen to like the vegetable lumps. Season with salt and pepper.
Rewarm gravy to serve with carved turkey.
Place oil in the pot on the stove top and heat. Place turkey breast, skin side down, and brown it. If there is a lot of fat in the pan, pour off all but 2 tablespoons before removing the turkey to a plate while you brown the vegetables.
Add onion, carrot, celery, garlic, thyme and bay leaf to pot and cook until vegetables are well browned.
Return breast and any accumulated juices to pot, skin side up. Off heat, put a large sheet of aluminum foil over the pot and seal the edges. Cover the whole with the pot lid, and transfer pot to oven. Cook until the thickest part of breast registers 155 degrees F. The original recipe says 1.5 hours or more, but it will be less for a smaller breast.
Remove pot from oven and heat the broiler. Take off lid and foil, uncovering the pot handles (they will be hot). Brush turkey breast with melted butter and, when the broiler is heated, return pot to oven and broil until the breast is golden brown. Remove pot from oven and transfer breast to plate or carving board. Tent with foil and let rest while making gravy.
Put pot on stove and boil off most of the liquid. Stir in flour and cook until lightly browned; whisk in the broth and bring to a boil.
Reduce heat and cook, stirring until the gravy thickens. Strain gravy through a sieve/strainer into a saucepan -- unless you happen to like the vegetable lumps. Season with salt and pepper.
Rewarm gravy to serve with carved turkey.