Tender Slow-Roasted Turkey Breast with Velvety Gravy
Indulge in the comforting flavors of this slow-roasted turkey breast, which is lovingly prepared to achieve maximum moisture and tenderness. While the skin may not be crispy, the end result is a succulent meat that melts in your mouth. Cooking the turkey in its own juices infuses it with rich flavor, and the gravy, made from the drippings, is so delicious that it'd be tempting to stray from your usual store-bought options. Perfect for a holiday feast, family gathering, or an everyday dinner, this turkey breast will impress your guests and elevate your meal to new heights. Pair it with fluffy mashed potatoes to soak up all that amazing gravy, and you'll have a meal that brings everyone together around the table.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Bone-in turkey breast
9 lbs (Rinsed and dried)
Salt
To taste (For seasoning under the skin)
Vegetable oil
1 1/2 tablespoons (For searing)
Onion
1 large (Chopped)
Garlic
6 cloves (Roughly chopped)
Butter
3 tablespoons (For gravy)
Flour
3 tablespoons (For thickening gravy)
Turkey drippings and broth
4 cups (From roasting)
Chicken broth
As needed (To reach 4 cups total liquid)
Salt and pepper
To taste (For seasoning)
Instructions
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1. Start by adjusting your oven rack to the lowest position and preheat the oven to 250°F (120°C).
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2. Prepare the turkey breast by rinsing it under cold water and patting it dry with paper towels. If using a non-brined turkey, liberally season the breast with salt under the skin; this step is optional for brined birds.
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3. In a large pot, heat the vegetable oil over medium-high heat. Once hot, place the turkey breast-side down in the pot. Surround the turkey with chopped onion and sprinkle the garlic on top. Sear for several minutes until the skin browns, then carefully flip the turkey so the breast side is facing up. Stir the onions and garlic to ensure even cooking.
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4. If using a probe thermometer, insert it into the thickest part of the breast, ensuring it does not interfere with the pot lid. Cover the pot tightly with aluminum foil and then with a heavy lid, crimping the edges of the foil to seal in moisture. Roast the turkey for approximately 2 1/2 hours, or until the internal temperature reaches 160°F (70°C).
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5. Upon reaching the desired internal temperature, remove the pot from the oven. Carefully flip the turkey so that the breast is submerged in the flavorful juices. Cover and allow it to rest for 15 minutes; this resting period will help the meat reach at least 170°F (75°C).
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6. Transfer the turkey to a large serving platter, keeping it tented with foil to retain the heat. Strain the accumulated juices from the pot into a large bowl, pushing the onions and garlic through a sieve with the back of a ladle to extract maximum flavor. Discard the leftover solids and skim off unwanted fat from the top of the broth. Measure the total liquid; if you have less than 4 cups, add chicken broth to reach this amount. Adjust thickness by either reducing or adding liquid as preferred.
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7. To prepare the gravy, melt three tablespoons of butter in a saucepan over medium heat. Whisk in the flour to create a roux, cooking until it reaches a light brown color (about 5 minutes). Gradually whisk in the prepared turkey broth, ensuring no lumps form. Bring to a boil, then reduce to a simmer for about 5 minutes, adjusting thickness to your liking by adding broth for thinner or reducing for thicker gravy. Season with salt and pepper to taste.
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8. Serve slices of the tender turkey breast drizzled with the rich gravy, alongside fluffy mashed potatoes for a hearty meal that delights.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this turkey recipe?
The recipe is for Tender Slow-Roasted Turkey Breast with Velvety Gravy.
What size turkey breast is required for this recipe?
A 9 lb bone-in turkey breast is recommended.
What temperature should the oven be set to?
The oven should be preheated to 250°F (120°C).
Where should the oven rack be placed?
Adjust the oven rack to the lowest position.
How should I prepare the turkey breast before cooking?
Rinse the turkey under cold water and pat it dry with paper towels.
Should I salt the turkey breast?
If using a non-brined turkey, liberally season the breast with salt under the skin.
What oil is used for searing the turkey?
1 1/2 tablespoons of vegetable oil is used for searing.
Which aromatics are used in the pot while roasting?
One large chopped onion and 6 cloves of roughly chopped garlic are used.
How do you sear the turkey?
Heat oil in a large pot, sear the turkey breast-side down until browned, then flip it breast-side up.
Where should the probe thermometer be inserted?
Insert the thermometer into the thickest part of the breast, ensuring it doesn't block the lid.
How do you seal the pot to keep moisture in?
Cover the pot tightly with aluminum foil and then a heavy lid, crimping the edges of the foil.
How long does the turkey roast?
The turkey roasts for approximately 2 1/2 hours.
At what temperature should the turkey be removed from the oven?
Remove the turkey when the internal temperature reaches 160°F (70°C).
What do you do with the turkey once it reaches 160°F?
Remove the pot from the oven and flip the turkey so the breast is submerged in the juices.
How long should the turkey rest?
The turkey should rest, covered, for 15 minutes.
What should the final internal temperature be after resting?
The meat should reach at least 170°F (75°C) during the resting period.
How do you prepare the juices for the gravy?
Strain the juices into a bowl, pushing the onion and garlic through a sieve to extract flavor.
What should I do if I have less than 4 cups of roasting liquid?
Add chicken broth to the drippings until you reach a total of 4 cups.
How do you remove fat from the broth?
Skim off any unwanted fat from the top of the broth before measuring.
How much butter is used for the gravy roux?
Use 3 tablespoons of butter.
How much flour is needed to thicken the gravy?
Use 3 tablespoons of flour.
How long should the roux be cooked?
Cook the flour and butter for about 5 minutes until it reaches a light brown color.
How do you prevent lumps in the gravy?
Gradually whisk in the prepared turkey broth into the roux to ensure no lumps form.
How long does the gravy need to simmer?
Bring the gravy to a boil, then reduce to a simmer for about 5 minutes.
How can I adjust the thickness of the gravy?
Add more broth to thin it out or reduce it longer to make it thicker.
What seasonings are added to the gravy?
Season the gravy with salt and pepper to taste.
Will the turkey skin be crispy?
The skin may not be crispy, but the meat will be succulent and melt-in-your-mouth tender.
What is the best side dish to pair with this turkey?
Fluffy mashed potatoes are recommended to soak up the rich gravy.
Is this recipe suitable for holidays?
Yes, it is perfect for a holiday feast, family gathering, or an everyday dinner.
How is the meat kept moist?
The meat is kept moist by roasting at a low temperature and resting it submerged in its own juices.