Turkey Breast with Gravy
Emily Chaney of Penobscot, Maine reveals her tried-and-true secret for savory roast turkey. "The herb rub seasons the meat nicely and makes a wonderful gravy," she remarks. Depending on the size of your family, you may want to cook two turkey breasts so you can ensure there will be lots of leftovers!
Reviews
I have made this twice, Thanksgiving and New Year's Day. Turned out perfect , very moist and I have to say that the rub is amazing. Don't know if it's because I used a fresh bone in breast but there was never anything to baste the turkey with since no liquid is put in before cooking, hence no gravy. However, after an hour cooking I did add some chicken broth and put a half stick of butter in the cavity. By doing this I had juices to baste with every half hour. And, this juice with flour and water made great tasting gravy. So, just a point for anyone who wants to baste and have great gravy.
This recipe is amazing! The turkey was so moist and the gravy had great flavor! ( I forgot to use the bouillon cube and used closer to half cup flour to a cup of water for the gravy.) Definitely a keeper. Thank you so much for sharing!
Perfect without changing a thing! Thank you for sharing!
Two simple suggestions: Unless you're a purist, skip the gravy part and get 1-2 bottles/cans of store-bought gravy. Saves time and effort, and tastes fine. Also, this is for everyone. Rub the spice mixture on under the skin for max flavor.
Very flavorful, turkey was nice and tender.
This was delicious. The turkey had so much flavor, and the gravy was perfect. My only suggestion would be to add the flour to about 1/4 C hot water and stir vigorously until smooth, THEN add it to the boiling water.
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