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Ingredients

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Directions

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  • 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.

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  • 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.

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

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

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