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Turkey Breast with Gravy

Rated as 4.33 out of 5 Stars
0

"The turkey turned out moist and yummy! The herb mixture seasons the meat and helps make the gravy, and adding chicken broth and white wine to the bottom of the pan makes great basting juices."
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Ingredients

3 h servings 642
Original recipe yields 6 servings

Directions

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  1. Preheat oven to 325 degrees F (160 degrees C).
  2. Place turkey breast in a shallow baking pan; coat outside of turkey with nonstick cooking spray. Tuck onion and celery in breast cavity; place butter between meat and skin. Pour chicken broth and white wine into bottom of pan.
  3. Combine lemon pepper, garlic powder, onion powder, sage, and paprika in a small bowl; rub seasoning mix over turkey.
  4. Bake in preheated oven until a meat thermometer reads 175 degrees F (80 degrees C), basting every 30 minutes, 2-1/2 to 3 hours. Remove turkey and keep warm. Pour pan drippings into a cup and discard grease.
  5. Combine flour and water in a saucepan until smooth. Pour in pan drippings and chicken bouillon. Bring to a boil over medium heat, stirring constantly, and cook until thickened, about 2 minutes. Slice turkey and serve with gravy.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 642 calories; 10.9 6.6 120.1 349 868 Full nutrition

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Reviews

Read all reviews 17
  1. 21 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This was an easy way to prepare turkey and gravy. I kept wondering why all those wonderful flavors seemed a bit bland. Then it struck me that there is no salt in this recipe. I would definite...

Most helpful critical review

This called for a lot of spices that in the end didn’t amount to much in terms of flavor – neither did the wine. The recipe, more importantly, should instruct you to salt the turkey breast, par...

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This was an easy way to prepare turkey and gravy. I kept wondering why all those wonderful flavors seemed a bit bland. Then it struck me that there is no salt in this recipe. I would definite...

This called for a lot of spices that in the end didn’t amount to much in terms of flavor – neither did the wine. The recipe, more importantly, should instruct you to salt the turkey breast, par...

We used this recipe for an 8 lb. turkey breast with the bone in. We used actual garlic and onions instead of powders, and took the advice of prior reviewers and added salt--we used coarse sea s...

Read the reviews, used some of the recommendations, and this turned out to be the best turkey breast ever! I salted the cavity, added some salt to the spice blend, and also put some of the spic...

I used a brine for twelve hours of 1 cup of kosher salt to 1 gallon of water , rinse then follow recipe great tasting. Bill

Wonderful, loved the flavor of this turkey and gravy. Very easy and so delicious. I used cooking wine. Basting juices were great.

I made this for Thanksgiving at the cottage and didn't have the spices suggested for the rub. It didn't matter, it came out delicious, tender and moist. I was asked to do it again next weekend.

Loved this recipe! Turkey was moist & flavorful. Gravy was awesome even though I didn’t use bouillon. Would like more gravy too.

The recipe was very good and my turkey turned out so moist! I took a reviewer's advice and brined my turkey for 24 hours first. BUT I made a couple of mistakes: I did not rinse off the brine AN...