Ingredients

The following ingredients have 4 Servings
  • 7 lb bone-in skin-on turkey breast
  • 3 Tablespoons olive oil
  • 3/4 tsp paprika
  • 2 tsp chopped poultry fresh herb mix ( rosemary, sage and thyme)
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 2 cups chicken broth
  • 1 medium onion chopped into large slices
  • 4 garlic cloves
  • 2 celery stalks

Instruction

  • Preheat oven to 425 degrees F. Prepare your roaster pan.
  • In a small bowl or measuring cup, mix oil, paprika, herb mix, salt and pepper.
  • Wash the turkey breast, remove gravy pocket. Wash and pat dry. Brush turkey breast with olive oil mixture. Place one chopped celery stalk, 2 garlic cloves and half of the onion inside the turkey. Place remaining veggies around the breast on pan. Add stock to the bottom of the pan.
  • Place the turkey in the oven and cook for 20 minutes per pound. I cooked my 7 lb turkey breast for 140 minutes (2 hours and 20 minutes). Baste the turkey breast with pan juices every 20 minutes or so.
  • If you want the skin crispier, place the turkey under broiler set to 440 degrees F. Broil until skin is golden and crispy, watching the turkey the whole time. You may have to rotate the pan during broiling.
  • To make the gravy, drain the pan drippings through a sieve to catch the onions and garlic. You can also press them through it to get all the flavor into the gravy. Measure out two cups of the liquid and place in a saucepan. Add a mixture of 2 tablespoons of cornstarch with 1/4 cup of cold water and whisk well. Bring the mixture to boil and simmer until thickens.