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Turkey Breast with Gravy

Total Time

Prep: 25 min. Bake: 2-1/2 hours

Makes

6 servings

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!

Ingredients

  • 1 bone-in turkey breast (5 to 6 pounds)
  • 1 medium onion, quartered
  • 2 celery ribs, sliced
  • 1 tablespoon lemon-pepper seasoning
  • 1-1/2 teaspoons garlic powder
  • 1-1/2 teaspoons onion powder
  • 1 teaspoon rubbed sage
  • 1 teaspoon paprika
  • 2 tablespoons all-purpose flour
  • 1 cup water
  • 1 chicken bouillon cube

Directions

  1. Place turkey breast in a shallow baking pan; coat the outside of the turkey with cooking spray. Tuck onion and celery underneath in the breast cavity. Combine seasonings; rub over turkey. Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 185°, basting every 30 minutes. Remove turkey and keep warm. For gravy, combine flour and water in a saucepan until smooth. Add pan drippings and bouillon. Bring to a boil over medium heat, stirring constantly; boil for 2 minutes. Slice turkey; serve with gravy.

Nutrition Facts

4 ounce-weight: 349 calories, 2g fat (1g saturated fat), 196mg cholesterol, 552mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 72g protein.

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