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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.
Homemade gravy is delicious served with roasted meat or poultry.Related Recipes:Roasted Wild Turkey Recipe.Roast Beef With Gravy Recipe.Sausage Gravy Recipe.
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