Roasted Turkey Breast
Great alternative to cooking a full turkey for small crowds or adding extra turkey when one just isn’t enough for all your guests.
INGREDIENTS:
Turkey Breast
1 large onion
3 stalks celery
water
kosher salt
pepper
ground thyme
dried rosemary
2 pkgs. McCormick flavored gravy mix
Preheat oven to 350 degrees F.
- Remove turkey from package. Empty cavity. Run until cold water until the water is clear. Place turkey in shallow pan and fill pan with water until bottom of pan is just covered.
- Chop onion and place half in the pan and the other half inside the turkey cavity. Chop 3 stalks of celery and add to the cavity.
- Pat down turkey breast with paper towel until dry. Drizzle with olive oil and add a few pats of butter on top. Sprinkle outside of turkey with kosher salt, pepper, thyme and rosemary.
- For turkey breasts up to 5 lbs., cook for 2-1/2 hours or until meat thermometer pops.
- Remove turkey from oven. Place turkey in a separate pan.
- Add turkey drippings to a saucepan with 1 cup water and McCormick gravy mix. Bring gravy to a boil while whisking. Strain gravy before serving.
