Source: Parents Magazine

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Recipe Summary test

prep:
15 mins
roast:
1 hr
total:
1 hr 15 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F. Cut off the ends of the onions; peel and cut each of the onions into 3, 1/2-inch thick slices. In a roasting pan, make two rows of three slices to form an onion "rack" for the turkey to sit on.

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  • Pat the turkey breast dry with paper towels. Gently work your fingers under the skin of the breast, separating it from the meat (leave skin attached on 1 side). Spread the herbs under the skin of the breast. Set the turkey on the onion "rack" and lightly coat the skin of the breast with olive oil; season with 1/8 teaspoon salt and pepper.

  • Pour the water into the bottom of the pan. Place the pan in the oven and roast, uncovered, for 60 to 70 minutes or until an instant-read thermometer inserted into the thickest part of the breast registers 165°F to 170°F. Check the turkey after 20 minutes; add 2 to 3 tablespoons additional water to pan if liquid evaporates.

  • Meanwhile, melt the butter in a small saucepan over medium heat. Add the flour and whisk well until smooth; set aside to cool.

  • When turkey is done, transfer it from the pan to a cutting board; cover and let rest. Place the roasting pan on the stovetop over medium-high heat. Add the broth and bring to boiling. Reduce heat and cook for 8 minutes, stirring constantly with a wooden spoon to separate onions and to scrape up any browned bits. Add flour mixture and cook and stir until thickened; cook and stir 1 minute more. Season to taste with additional salt. Serve gravy with turkey.

Nutrition Facts

330 calories; fat 16g; cholesterol 98mg; saturated fat 5g; carbohydrates 13g; mono fat 6g; poly fat 2g; insoluble fiber 1g; sugars 7g; protein 33g; vitamin a 145.8IU; vitamin c 7.1mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 6.7mg; vitamin b6 0.7mg; folate 44.4mcg; vitamin b12 0.4mcg; sodium 295mg; potassium 463mg; calcium 60.6mg; iron 2.2mg.
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