Ingredients
6-7 lb turkey breast (bone-in)
2 T butter, melted
salt & pepper
choice of seasonings
1 C water
Directions
- 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
seasonings. - 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.
Optional seasonings:
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.
Easy Gravy
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.