6-7 lb turkey breast (bone-in)
2 T butter, melted
salt & pepper
choice of seasonings
1 C water
- Fit a small roasting pan with a V-shaped rack.
- Rinse the turkey and dry well with a paper towel.
- Rub the breast with the melted butter and season with salt & pepper or your favorite
- Place on the rack and put into a 350º oven for 1 hour.
- Add the 1 C of water to the bottom of the pan and check for to see if it’s well browned.
- Lightly cover the breast meat with foil to prevent over-browning and continue to roast for another 30 minutes.
- Remove the turkey to a large cutting board leaving it tented with the foil for about 10 minuted before carving while you make the gravy.
Poultry Rub, seasoned salt, Italian seasoning, onion powder, garlic powder, thyme.
Tip: If you’re making baked sweet potatoes instead of mashed, just pierce them and pop into the oven for the last hour.
2 T cornstarch
2 t chicken bouillon
1 C water
1 C reserved potato water
- Place the roasting pan over heated burner, and whisk scraping up any pan drippings into the water in the bottom of the roasting pan.
- Combine the 2 T cornstarch and the 2 t bouillon to 1 C water (or use 1 C chicken broth, and no dry bouillon) in a jar and shake to combine; add to the pan and whisk to combine.
- Add the reserved 1 C of potato water (or plain water) whisking until it starts to boil and thickens; about 2 minutes. Add more potato water, up to 1 C as needed to reach a desired consistency.
- Reduce heat to low to keep warm. Pour into a heated gravy boat.