Read reviews (1)
Rate recipe
Emily Chaney of Penobscot, Maine reveals her tried-and-true secret for savory roast turkey. "The herb rub seasons the meat nicely and makes a wonderful gravy," she remarks. Depending on the size of your family, you may want to cook two turkey breasts so you can ensure there will be lots of leftovers!
Leftover: Saucy Turkey
Nutritional Facts 1 serving (4 ounces) equals 349 calories, 2 g fat (1 g saturated fat), 196 mg cholesterol, 552 mg sodium, 6 g carbohydrate, 1 g fiber, 72 g protein.
Originally published as Turkey Breast with Gravy in Quick Cooking May/June 1998, p36
Reducing Pan Juices for GravyTo thicken pan juices without flour, remove the meat to a warm serving platter. Transfer pan juices along with browned bits to a saucepan. Bring to a boil; cook, uncovered, until the liquid evaporates enough that it thickens to a gravy consistency.
To thicken pan juices without flour, remove the meat to a warm serving platter. Transfer pan juices along with browned bits to a saucepan. Bring to a boil; cook, uncovered, until the liquid evaporates enough that it thickens to a gravy consistency.
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Jul. 25, 2012 by cookieboo
This was delicious. The turkey had so much flavor, and the gravy was perfect. My only suggestion would be to add the flour to about 1/4 C hot water and stir vigorously until smooth, THEN add it to the boiling water.
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013