Roast Turkey with Mashed Potatoes and Gravy
- Active Time 20m
- Total Time 13h 40m
Smart diner cooks know that a simply roasted turkey breast can make any day feel like a holiday. In this recipe, a marinade helps keep the meat juicy, while adding extra flavor. Ask your butcher to bone the breast for you, then to roll and tie it for more even cooking.
- 1/4 cup olive oil
- 1 clove garlic, minced
- 1 teaspoon dried thyme, crumbled
- 1 teaspoon dried sage, crumbled
- 1/8 teaspoon freshly ground pepper, plus pepper to taste
- 1 boneless turkey breast, about 3 1/4 lb, rolled and tied
- 2 cups chicken stock
- For Gravy:
- 1/2 cup water
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup chicken stock, warmed
- Salt and freshly ground pepper
- Mashed potatoes
Companion recipe: Mashed Potatoes
In a large baking dish, stir together the olive oil, garlic, thyme, sage and the 1/8 teaspoon pepper. Place the turkey breast in the dish and rub the mixture over the entire surface of the turkey breast. Cover and refrigerate overnight, basting a few times with the marinade.
Preheat the oven to 350 degrees F.
Place the breast on a rack in a roasting pan, season lightly with salt and pepper and pour 1 cup of the chicken stock over the breast and into the bottom of the pan. Roast, basting with the pan juices every 5-10 minutes, until an instant-read thermometer inserted into the center registers 165 degrees F, about 1 hour and 20 minutes. Check the pan periodically during roasting and add the remaining 1 cup stock to the pan as it becomes dry. Transfer the breast to a warmed serving platter and cover with aluminum foil while you make the gravy.
To make the gravy, place the roasting pan on the stove top over high heat, add the water and deglaze the pan by stirring to dislodge any browned bits on the pan bottom. Boil until the liquid is reduced by half, about 2 minutes. Remove from the heat and set aside.
In a saucepan over medium heat, melt the butter. Sprinkle the flour over the butter and whisk constantly until the flour is absorbed and the mixture is bubbling and golden, 2-3 minutes. Add the reduced drippings and warmed chicken stock and continue to whisk until thickened, 7-10 minutes. Season to taste with salt and pepper.
Snip and discard the string from the turkey breast. Slice the meat and serve on warmed individual plates. Place a mound of mashed potatoes alongside and drizzle the gravy over the turkey and potatoes.
TURKEY (allow 1 1/4 pounds per person)
Unstuffed: 12 minutes per pound
Stuffed: 16 minutes per pound
Initial interval: 450 degrees for 30 minutes
Second step: lower heat to 375 degrees and continue to roast
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
618 calories; 30g total fat; 137mg cholesterol; 763mg sodium; 45g carbohydrates; 4g fiber; 41g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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