On Thanksgiving Day, your oven becomes the hottest real estate in town. It’s hard to get everything out on the table hot at the same time when your turkey hoards the oven space for half the day. This roasted turkey breast recipe cooks start to finish in about an hour, and takes all the muss and fuss out of roasting the whole bird, and frees up your oven for cooking all your sides and pies. Its also perfect for a smaller Thanksgiving dinner- two turkey breasts feeds four people amply, with plenty for the requisite turkey sandwiches the next day. I’ve also included a gravy recipe that’s basically fool-proof and whisks up in a flash right before serving.
Roasted Turkey Breast
- One turkey breast cut off the bone (often called “London-Broil Style”)
- 2 tablespoons olive oil
- 2 sprigs thyme
- One onion
- 2 cloves garlic
- Salt and black pepper
- 4 tablespoons butter
- 4 tablespoons white wine
- Preheat oven to 325 degrees.
- Season the turkey with the olive oil, minced thyme, and salt and pepper.
- Slice the onion into disks, and the garlic into slivers, and line a baking pan with them to form a bed for the turkey.
- Put the turkey on the onion, dot with the butter, and roast in the oven for 30 minutes.
- Baste the turkey with the pan drippings, and add the wine to the pan. Roast for another 30 minutes until cooked through (20-25 minutes per pound).
- Let the turkey rest for 20 minutes. To crisp up the top, baste with more butter and place under the broiler for a few minutes until golden.
- 2 tablespoons butter
- 2 tablespoons flour
- 4 cups turkey or chicken stock
- 1/4 cup white wine
- Reserved onion and garlic from your roasted turkey, and any pan drippings
- Salt and pepper
- In a saucepan, melt the butter and add the flour, whisking over medium heat until golden brown.
- Add the stock slowly, 1/2 cup at a time, whisking constantly to avoid lumps.
- Add the wine, and bring everything to a boil to thicken.
- Mince the reserved garlic and onion, and add them to the gravy, along with any pan drippings
- Whisk to combine, and season with salt and pepper to taste.
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Photo Credit: www.punckfork.com