This is a great way to utilize a turkey breast. We cooked it this evening, and it was plenty for our family of three. The spices were perfect, and the gravy was an excellent compliment. Throw in some chopped root vegetables to roast at the same time, add a green salad, and you've got a fantastic Fall meal!!
This was great and really easy to do. I have never made gravy before, but using this recipe it turned out good (I did not use the half and half in my gravy, although I may try it in the future). I could not find the exact cut of meat called for, so all I had was a 2 lb boneless, skinless turkey breast. I did make the same amount of butter mixture and rubbed it all over the outside of the turkey breast. My turkey did not take very long at all to cook, only about 40 minutes or so. I used the leftover turkey and gravy in a pot pie the next day.
Excellent... I roasted a bone in breast following the directions as described. Used some fresh herbs for the Italian Blend removed excess skin and fat. Sat breast over potatoes onions and peppers to roast.
I made this tonight. Without any prompting, my husband said he really liked it. Huge! I followed the recipe exactly. The gravy was great too! I would like to say that if you have the 3 lb turkey breast (Mine was Butterball brand) that comes with the netting wrapped around it, if you take the netting off, the breast loses shape. I had to re-tie with string and while it did not look as good as the turkey breast usually looks, it cooked great. It was very moist and tender and tasted wonderful too. Next time, I will not remove the netting and will just rub the outside and maybe inject the butter mix inside under the skin with my injecter set. My injecter needle is large, so I don't think it will be clogged using my jarred minced garlic. Since it is only the 2 of us eating, I will use the lefover turkey and gravy to make a turkey pot pie this week. I saw several good recipes on this site for that. (I served with rice and salad. The gravy was great on the rice too!) Thanks for giving us a recipe that adds flavor to an old favorite!
This was the best Roast Turkey Breast recipe I've ever tried. I used exactly what the recipe stated but doubled the amounts because the breast was almost 6 lbs. It took about two and a half hours to cook, and I kept the tented foil on for the first 2 hours. I basted it probably 3 times during cooking, and kept most of the drippings, (not just 1-2 Tbsp), to make the gravy.
It turned out fantastic-juicy, tasty, and an incredible gravy, which I used the next night for Turkey and Gravy in pastry shells. So much easier than cooking the whole bird, and not a scrap was leftover.
The 3lb bone in breast took about 1.5hr at 350. It cooked it perfectly. I wasn't going to make the gravy because I had to open a bottle of wine and I bought pre-packaged gravy, but I made it anyways. This is some of the best gravy I ever tasted, and I made it.
Perfect! I added an extra clove of garlic and used smoked paprika instead of regular paprika (smoked paprika is the BOMB). I also roasted it over some veggies: an onion, celery and parsnips. Everything including the gravy was delicious!! Note: I cooked the turkey for slightly longer than 1 1/2 hours to brown the skin.
I had 2 turkey breasts about 1.7 lb each, since I couldn't find a 3lb breast in the store. I replaced the paprika, italian seasoning and Mrs. Dash with 3 sprigs of thyme and 1 sprig of rosemary, all finely chopped. I didn't save half the butter for later, but put it all on at the beginning and just basted with pan juices. I also used the shallot at the beginning in the butter mixture. The times provided in the recipe was perfect for me, and the meat was wonderfully tender. For the gravy, I used almost ALL the drippings, and I used chicken stock (not cream), which gave me a lot of delicious gravy. (And today, I used up the gravy, along with leftover turkey and leftover stuffing, to make a turkey pot pie.)
Fabulous! So moist and tender. I cooked this turkey breast for Thanksgiving. Very easy recipe. I will use again. I baked the turkey in my cast iron pan, and when turkey reached 165*, I removed it from pan and made gravy with drippings.
