This delicious turkey feast is my go-to holiday meal, but in a scaled-down version. A roasted chicken is one of my favorite dishes. And just as I do when I do my chicken roasting, I always add a bed of vegetables under the meat before the roasting starts, along with chicken stock. Why? Because this is when the gravy is made and these wonderful juices also cook the veggies at the same time. Why I choose these particular vegetables: I use a specific selection of vegetables when I make my chicken stock. I add carrots, celery, onion, garlic and parsnips to produce a symphony of flavors. In a similar fashion to this, when roasting the turkey, I add a little stock to the vegetables. When the meat drips its juices and in combination with the veggies, these delicious drippings make a flavorful stock for gravy. The gravy is made after the turkey comes out of the oven and resting before slicing. The vegetables and juices are separated (the veggies are kept warm in the oven) then the stock is added to a pan and thickened with flour or corn starch, for a gluten-free gravy. I used a split (or half) turkey breast that weighs 2 1/2 lbs (1-1.3 kg). You can also use a full turkey breast (or turkey crown), but it will take longer to roast and that is more than you need for two people. As it is, there is plenty of leftovers even from the half breast. Fresh herbs are one of the best ways you can add delicious flavors to a turkey breast recipe. And it starts with the herb butter. Good, creamy, salted butter (I like Irish) is first softened and a mix of fresh rosemary, sage, parsley, salt and pepper is added. You can also add thyme or any herb combination you like. To add flavor to the meat and skin (because I do love a good crispy skin – and who doesn’t?), the herb butter is spread all over the turkey breast as well as under the skin. How long do you cook a turkey breast? This depends on how your oven is calibrated and how big the piece of turkey meat is. As a gauge, I like to start the oven hot at 400°F/200°C, then turn it down to 350°F/175°C. At this temperature, a 2 1/2 pound breast takes about 1 hour 5 minutes to 1 hour 15 minutes, but to be certain it is properly cooked, it is always best use a meat thermometer. I like to remove the meat from the oven a few degrees below 165°F/74°C, cover with foil to rest and carve when it reaches a minimum of 165°F/74°C. So let’s get to everyone’s favorite part of the meal… the sides. To speed things up in the kitchen, they can all be made a day ahead so all you have to do is roast the turkey! In 2 days, I’ll be posting my newest recipe, Sweet Potato Casserole with Maple Sage Butter with a pecan topping. This is a must-make side dish that will blow your mind. Keep reading for more side dish ideas. Stuffing: My favorite is Cornbread Sage and Onion Stuffing. If you’re not a cornbread fan, you can use leftover crusty bread. Quick Cranberry Orange Sauce takes only a few minutes to make from fresh cranberries. Picture below. Dessert: How about a Mini Chocolate Cake for Two? The perfect sized layer chocolate cake with frosting. And that completes my Herb Butter Roast Turkey Breast with Gravy for Two. Any of the recipes can be halved to achieve the same delicious results. If you have any questions or comments, please leave them below. I am always available by email to answer. Enjoy!
