Roasted Turkey Breast With Herb Stuffing And Pan Gravy

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 95 min · Turkey · high-protein

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Ingredients

• 1 1/4 lb bone-in turkey breast half
• 1 8 oz bag herb-seasoned stuffing cubes
• 4 tbsp salted butter
• 1 1/4 cups chicken broth
• 1/4 cup heavy cream
• 1 medium yellow onion, diced
• 1 ribs celery, diced
• 1 1/2 tbsp all-purpose flour
• 1 tbsp olive oil
• 1 tbsp fresh sage, chopped
• 1 tsp dried thyme
• 1 tbsp salt, 2 tsp pepper kosher salt and black pepper

Method (tap to check — screen stays awake)

1. Heat oven to 400F. Pat the turkey breast very dry, rub it with the olive oil, and season the skin heavily with salt, pepper, and half the thyme.
2. Roast the breast skin side up on a rack set over a sheet pan for 55 to 65 minutes, until the thickest part reads 160F on an instant-read thermometer.
3. While it roasts, melt 6 tablespoons of the butter in a skillet and cook the onion and celery 8 minutes until fully soft and translucent.
4. Add the sage and remaining thyme, cook 30 seconds, then pour the vegetables and butter over the stuffing cubes in a bowl.
5. Moisten with 1.5 cups of the broth, tossing gently until the cubes are damp but not mushy, then press into a buttered baking dish and bake 25 minutes until the top is crisp and the center is steaming.
6. Rest the turkey on a board for 15 minutes; it will climb to 165F and the juices will settle instead of running out.
7. Melt the last butter in a saucepan, whisk in the flour, cook one minute, then add the remaining broth plus any pan drippings and simmer until thickened.
8. Finish the gravy with the cream, season, and carve the breast across the grain into thick slices.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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