How to Make Roasted Turkey Breast and Gravy
Now I’m going to get myself all set up here to do this turkey, show you real quick. Turkey breast come out and into the pan. Then we are going to get the skin off of the turkey and loosen it up, that’s why I have my small knife here to help me. Pull it off so that we can get the herbs in there. Beautiful, let’s get this guy going, excellent.
Now into that pocket, now I’m not going to use the spatula. I’m going to stuff lots of herbs, do you see that coating it. Fold that down over the top. Grab another big handful of the parsley and sage mixture. Get it in there. Fold it down over the top. I’ve got my butter melting up here. I’m going to use this to continually baste the bird as well. Get the butter down over it, that will give it some great color too, nice. Here we go, salt and pepper again on top of the skin and then when we transfer to the oven I’m going to knock that oven back to 400 because I don’t want the skin to get black on me. I want it nice and crispy and perfect. Knock that back to 400.
When did you ever cook a Thanksgiving turkey in less than an hour? Well I did because I took off two turkey breast. Boneless turkey breast, remember he get this right at the regular market. Go up and tell your butcher what you need and what you’re thinking about. Look how gorgeous they are huh?
Now just like with any other meat I’ve ever made on 30 minute meals, you got to give it time to rest to let the juices distribute. So I’m going to take the turkey out and transfer to the serving platter. Look how gorgeous that is. Oh my god, that gorgeous color. It’s full of herbs. You can see the herbs that we put underneath the skin. It smells so fragrant and amazing. I’m just going to pick out the bay leaves that we have in this pan drippings here because we need to get them out to make our gravy and I’m going to put a little heat right underneath the pan that I roasted the turkey in to bring it up to temperature because I’m going to turn this wonderful pan drippings into gravy.
So I’m going to add a few tablespoons of flour so it can be our thickening agent. I’m going to whisk that in so we don’t get lumps and there’s not a lot of fat there because of course we just made turkey breast, right. I’m going to let that cook for a minute. I got a nice bubble up on this. I'm going to season up a little salt and pepper. Oh, it smells amazing and I’ve got all that nice turkey broth in there and it’s going to thicken up beautifully with my flour and now I’m going to add a layer of flavor with the apple brandy. Don’t worry about the alcohol in here. It cooks right off. She has to splash off that in there and then let it reduce a minute and it will intensify the flavor and the alcohol burns right away and the to that I’m going to add some of the ciders. See that it’s thin. It layers in to every course of our meal here. Apple, apple, apple so to slightly sweeten our gravy too and make it really interesting we’re going to cut back.
So get that in there, oh yeah and just keep working that together. This is just bubbling away. I took the drippings from that because they were just full of good turkey flavor and not too much fat because it was just turkey breast right and I thicken it up with a little flour, seasoned to that put a little salt and pepper.
Then the theme ingredient of my Thanksgiving feast is apples. So I doubled up on my apple flavor. I added a little bit of apple brandy to it and let it cook out so I cook the alcohol off and concentrate the flavor of the brandy. Oh men, is that good. One more grind of black pepper I think because it’s super sweet because I also put apple cider in here. What a nice surprise and look at that gorgeous brown color we got it out that gravy.
Now I’m going to get that into my gravy both here. Just pour that off and into there. Oh look at that gloss and the color to that, beautiful. Check out this turkey, how gorgeous is this. Now remember this, two and a half pound turkey breast I started with two of them. I have layers of flavor going all around them. Herbs everywhere on the bottom of the pan, I started with EDOO and lots of fresh bay leaf. As the oven heated it up that bay leaf the flavor went up through the meat. Between the meat and the skin look at this, look at all this green in here. That’s another layer of fresh herbs. Parsley and sage, I combined that in a food processor with some lemon zest and some extra virgin olive oil and then I put it in between the two and there’s just flavor everywhere and look how nice and crispy it is, that’s because we put into a super hot oven and then we baste it with even more herbaceous flavor, melted butter with bay leaf and the butter too. Isn’t this gorgeous?
Now the cool thing about this is that you could actually make three of these guys in the same manage. I can make two of these guys. Just line them up in that roasting pan and then you could feed up to 12 people. This right here two and a half pound pieces of boneless turkey breast that would feed up to eight adults, gorgeous isn’t it, really pretty.
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