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Turkey Breast with Gravy

 Turkey Breast with Gravy
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!
6 ServingsPrep: 25 min. Bake: 2-1/2 hours


  • 1 bone-in turkey breast (5 to 6 pounds)
  • 1 medium onion, quartered
  • 2 celery ribs, sliced
  • 1 tablespoon lemon-pepper seasoning
  • 1-1/2 teaspoons garlic powder
  • 1-1/2 teaspoons onion powder
  • 1 teaspoon rubbed sage
  • 1 teaspoon paprika
  • 2 tablespoons all-purpose flour
  • 1 cup water
  • 1 chicken bouillon cube


  • Place turkey breast in a shallow baking pan; coat the outside of the
  • turkey with cooking spray. Tuck onion and celery underneath in the
  • breast cavity. Combine seasonings; rub over turkey. Bake, uncovered,
  • at 325° for 2-1/2 to 3 hours or until a meat thermometer reads
  • 185°, basting every 30 minutes. Remove turkey and keep warm. For
  • gravy, combine flour and water in a saucepan until smooth. Add pan
  • drippings and bouillon. Bring to a boil over medium heat, stirring
  • constantly; boil for 2 minutes. Slice turkey; serve with gravy.
  • Yield: 6 servings.
Nutritional Facts: 1 serving (4 ounces) equals 349 calories, 2 g fat (1 g saturated fat), 196 mg cholesterol, 552 mg sodium,

2 of 2

Turkey Breast with Gravy (continued)

Nutritional Facts: 6 g carbohydrate, 1 g fiber, 72 g protein.