By Amy Deline, The Gourmand Mom
Serves about 6-8, generously
1 6-7 pound Turkey Breast (bone in)
1/2 stick Butter, softened
1 Tablespoon Dijon Mustard
1 teaspoon Garlic, minced
1/2 teaspoon Salt
1/2 teaspoon Pepper
1 teaspoon Thyme
1 teaspoon Rosemary
3/4 cup Carrots, coarse chopped
1 Onion, quartered
3/4 cup Celery, coarse chopped
2 cups Chicken Stock
1. The night before, remove the turkey breast from it’s packaging. Place on a rack in a roasting pan and sit, uncovered in the refrigerator.
3. Preheat oven to 475 degrees F.
4. In a small bowl, combine the butter, mustard, garlic, salt, pepper, thyme, and rosemary. Rub the herbed butter all over the turkey. Working from the edges, try to loosen the skin and rub some of the butter directly onto the turkey breast.
5. In the bottom of the roasting pan, scatter the carrots, celery, and onion. Add the chicken stock to the bottom of the pan. Place the pan on the middle rack of the oven and roast for 25 minutes. The skin should take on a nice golden browned color.
6. Baste the turkey with the pan juices. Then, lower the heat to 325 degrees F. Periodically, baste the turkey with the juices from the bottom of the pan. (If the bottom of the pan becomes too dry during cooking, add a little more stock.) Continue cooking until the internal temperature reaches 165 degrees. Use an instant read meat thermometer, inserted into a deep part of the breast, to check the temperature. A 7 pound turkey will take approximately 2 hours at 325 degrees, after the initial 25 minutes at 475 degrees.
7. When the turkey is cooked, remove the pan from the oven. Loosely cover the turkey with foil and allow it to rest for about 20 minutes. Meanwhile, prepare the gravy and side dishes.
Turkey Pan Gravy
Makes 2 cups
3 tablespoons Butter
3 tablespoons Flour
Drippings from Turkey
1-1/2 cups Chicken Stock (approximately)
1. Pour out the turkey juices from the roasting pan. Strain to remove the vegetables. Allow the juices to sit for a few minutes. The fat will rise to the top. Pour off the fat and reserve the remaining juices.
2. Add chicken stock to the juices to make a total of 2 cups liquid.
3. In a saucepan, combine the butter and flour over medium heat, whisking continuously. Cook for a minute or two. Then, whisk in the turkey juice/chicken stock. Bring to a simmer. Cook for 2-3 minutes until the gravy begins to thicken. Taste and adjust seasoning with salt and pepper, as desired.
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