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      RECIPE TITLE "Roast Turkey with Classic Pan Gravy Recipe"
    Source: Casual Cuisines of the World - Diner,
    courtesy of

    yieldsServes 6 time--- difficultymoderate

    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.
    Other necessary recipes:
    Mashed Potatoes


    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

    Bayou Classic Bayou Classic 32 Qt Stainless Steel Turkey Fryer Pot Kit
    Bayou Classic Bayou Classic 32 Qt Stainless Steel Turkey Fryer Pot Kit Includes: 32 qt. Stainless steel stockpot, perforated poultry rack, gab hook, 12 inch thermometer, and Perforated basket. Designed to fry turkeys up to 25 pounds. The raised basket design enables the stockpot to be used for boiling or steaming seafood and vegetables. Without the basket, this unit can be used for canning and is perfect for soups, stews, pasta, tamales, and low country boil.


    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 Facts
    Serves 6
    Facts per Serving
    Calories: 618 Fat: 30g Carbohydrates: 45g
    Cholesterol: 137mg Sodium: 763mg Protein: 41g
    Fiber: 4g % Cal. from Fat: 44% % Cal. from Carbs: 29%

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