Gallery

Recipe Summary

prep:
15 mins
roast:
1 hr to 1 hr 10 mins
Servings:
6
Advertisement

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.

    Advertisement
Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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.

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

Instructions Checklist
Instructions Checklist
  • 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; total fat 16g; saturated fat 5g; polyunsaturated fat 2g; monounsaturated fat 6g; cholesterol 98mg; sodium 295mg; potassium 463mg; carbohydrates 13g; fiber 1g; sugar 7g; protein 33g; trans fatty acid 0g; vitamin a 146IU; vitamin c 7mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 7mg; vitamin b6 1mg; folate 44mcg; vitamin b12 0mcg; calcium 61mg; iron 2mg.
Advertisement

Reviews

Advertisement