Can I remove the netting before cooking?

It’s best to leave it on during roasting so the turkey holds its shape. Remove it carefully after resting, and cut away the string before slicing to prevent indentations on the meat.

Can I roast the turkey breast a day ahead and reheat it before serving?

Yes. Roast the turkey completely, let it cool, and refrigerate it whole or sliced. Reheat in a baking dish covered with foil and a 1/4 cup of broth poured over the turkey. Heat at 325°F for 20–25 minutes, just until warmed through.

How can I make gravy without pan drippings?

If you don’t have enough drippings, use 2 cups of turkey or chicken broth or stock and season it with butter, salt, pepper, garlic powder, and a touch of poultry seasoning. Thicken it with a cornstarch slurry (1–2 tablespoons cornstarch mixed with 3 tablespoons water) and simmer for about 3 minutes until smooth. Make it in the same pan and scrape the bottom as you are stirring to mix in the browned bit on the bottom.

Roasted Boneless Turkey Breast ⋆

Description

Tender, juicy roasted boneless turkey breast with buttery herbs and simple homemade gravy. Perfect for smaller gatherings or anytime you want that classic turkey dinner flavor.

Ingredients

Units Scale

3 pounds boneless turkey breast, netting left on, defrosted if frozen
4 stalks celery
1/2 large onion, sliced
3 sprigs fresh rosemary
3 sprigs fresh sage
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon poultry seasoning
1/2 teaspoon paprika
1 tablespoon butter, softened
1/2 cup low sodium chicken broth (may need up to 1 cup of broth)
1 12 ounce bag of baby carrots

Gravy

2 cups liquid (drippings from pan and additional broth)
1-2 tablespoons cornstarch
3 tablespoons water

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Instructions

Preheat oven to 425°F. Place celery and onion in bottom of a roasting pan or Dutch oven.
Rub softened butter over the turkey breast. Combine seasonings; rub all over the turkey. Leave netting on.
Place turkey on top of vegetables. Put rosemary and sage on both sides of turkey and pour broth into pan.
Roast uncovered 30 minutes. Lower oven to 350°F. Add carrots, if using. If bottom of pan is dry, add extra broth. Roast another 45 minutes longer, covering turkey loosely with foil if browning too quickly.
Turkey is done when internal meat thermometer reads 160°F. Let rest 10 minutes before removing netting and slicing to serve.
Make the gravy: strain out the vegetables and herbs. Add additional broth to equal about 2 cups or so. Stir together the cornstarch and water. Add to gravy and heat to a low boil. Simmer for 3 minutes while scraping the bottom to mix in the browned bits for flavor. Taste the gravy and add more salt, pepper or poultry seasonings if needed.

Notes

*Make sure turkey breast is completely defrosted, with no icy spots on the turkey so that it cooks evenly.

*Pat turkey dry with paper towels so the spices stick to the turkey.

* Store leftovers in refrigerator for up to 3 days. Or you can freeze the turkey and gravy separately in airtight containers for up to 3 months.

Nutrition

Serving Size: 1
Calories: 308
Sugar: 2.7
Sodium: 710mg
Fat: 5.7g
Carbohydrates: 6.6g
Fiber: 2.6g
Protein: 55g
Cholesterol: 135mg