Side Pannel
Roast Breast of Turkey with Mashed Potatoes and Gravy
Roast Breast of Turkey with Mashed Potatoes and Gravy
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- 1/4 c Olive oil
- 2 Cloves garlic; minced
- 2 ts Dried thyme; crumbled
- 2 ts Dried sage; crumbled
- Salt and pepper
- 3 1/4 lb Turkey light meat, skinless,
- -boneless, rolled and tied
- 2 c Chicken stock
Directions
GRAVY
1/2 c Water
1 tb Cornstarch
1 c Chicken stock
1 ts Canola oil; butter flavored
Salt and pepper
3 lb Boiled potatoes; mashed
1 c Lowfat buttermilk
1 Clove garlic; roasted
THE BIRD:
Herb rub: In a large baking dish, stir together the olive oil, garlic,
thyme, sage and about 1/8 teaspoon pepper. Place the
turkey breast in the dish and rub the mixture over the entire surface of
the turkey breast. Wrap in saran, and refrigerate for 3 hrs or overnight.
Preheat the oven to 350F (180C).
Place the breast on a rack in metal roasting pan, season lightly with salt
and pepper and pour 1 cup chicken stock into the bottom of the pan. Tent
with foil. Roast, basting with the pan juices every 15 minutes or so,
adding the rest of the stock as needed, until instant-read thermometer
insert into the center registers 165F (74C), about 1 hour and 20 minutes.
Transfer the breast to warmed serving platter and cover with aluminum foil
while you make the gravy.
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. Turn
off heat source. Dissolve the cornstarch in the stock, add optional butter
flavored canola oil. With a whisk, add the thickener to the pan liquids,
turn heat source on to medium-high and continue to whisk until thickened,
as much as 5 minutes. Season to taste with salt and pepper.
Service: Snip and discard the string from the turkey breast. Slice the
meat and serve on warmed individual plates.
1/2 c Water
1 tb Cornstarch
1 c Chicken stock
1 ts Canola oil; butter flavored
Salt and pepper
3 lb Boiled potatoes; mashed
1 c Lowfat buttermilk
1 Clove garlic; roasted
THE BIRD:
Herb rub: In a large baking dish, stir together the olive oil, garlic,
thyme, sage and about 1/8 teaspoon pepper. Place the
turkey breast in the dish and rub the mixture over the entire surface of
the turkey breast. Wrap in saran, and refrigerate for 3 hrs or overnight.
Preheat the oven to 350F (180C).
Place the breast on a rack in metal roasting pan, season lightly with salt
and pepper and pour 1 cup chicken stock into the bottom of the pan. Tent
with foil. Roast, basting with the pan juices every 15 minutes or so,
adding the rest of the stock as needed, until instant-read thermometer
insert into the center registers 165F (74C), about 1 hour and 20 minutes.
Transfer the breast to warmed serving platter and cover with aluminum foil
while you make the gravy.
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. Turn
off heat source. Dissolve the cornstarch in the stock, add optional butter
flavored canola oil. With a whisk, add the thickener to the pan liquids,
turn heat source on to medium-high and continue to whisk until thickened,
as much as 5 minutes. Season to taste with salt and pepper.
Service: Snip and discard the string from the turkey breast. Slice the
meat and serve on warmed individual plates.
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