SIMPLE OVEN-ROASTED TURKEY BREAST WITH GRAVY

This is the perfect recipe when you don’t want to cook a full-size turkey or you’re entertaining a smaller group this Thanksgiving!

Prep Time15

Cook Time2

Resting Time20

Total Time2 35

Course: Main Course

Cuisine: American

Keyword: Thanksgiving recipes, Turkey and gravy, Turkey breast

Servings:

Preheat your oven to 350°F.
Lay the carrots, celery, and onions in a single layer at the bottom of a 9x13” baking dish or roasting pan. It doesn’t matter if they don’t all fit perfectly. You just want to create a relatively flat veggie surface for the turkey breast to lay on top of.
Set the turkey breast on top of the veggies in the roasting dish and add enough turkey stock to cover the bottom of the dish by about ¼-inch.
Pat the breast dry and rub a drizzle of avocado oil into the breast and then season generously with salt and pepper.
Place a meat thermometer into the thickest part of the breast.
Roast in your preheated oven until the internal temperature reads 160°F. This will roughly take about 2 hours for a 7 pound turkey breast.
Remove from the oven, tent with foil, and allow the turkey to rest for about 20 minutes. The internal temperature will continue to rise during this time to 165°F.

While the turkey rests, make the gravy by first straining out and discarding the veggies from the pan drippings.
Add the pan drippings and 2 cups of turkey stock to a saucepan and bring to a simmer, whisking often, while the stock reduces.
In a small glass, whisk together 3 tablespoons of turkey stock and 3 tablespoons of arrowroot starch.
Pour the arrowroot mixture into the gravy and whisk to combine.
Season the gravy with salt and pepper and remove from the heat once it has reached the desired thickness.
Serve the sliced turkey breast, add to a serving platter, and pour a generous amount of gravy over the meat. Enjoy!

In my opinion, there’s no need to brine the turkey breast. My cooking method ensures it comes out juicy and tender each and every time.