Roasted Turkey Breast w/Gravy


  • 2 (3-pound) fresh bone-in turkey breast halves
  • 8 tablespoons butter (1 stick), at room temperature, plus 2 tablespoons
  • Kosher salt and freshly cracked black pepper
  • 2 shallots, peeled and sliced
  • 2 cups good quality low-sodium chicken stock
  • 2 tablespoons unbleached all-purpose flour


  • Preheat oven to 375 degrees F.
  • Dry the skin of the turkey breasts with paper towels and put in a roasting pan on a wire rack, breast side up.
  • Rub butter all over the surface of each breast (4 tablespoons per breast) and season them well with salt and pepper.
  • Add the shallots to the bottom of roasting pan and cover shallots with the stock.
  • Transfer the pan to the oven and roast until an instant-read thermometer registers 165 degrees F and the juices run clear, about 1 hour. (Begin checking the internal temperature after 45 minutes to prevent overcooking.)
  • Remove the turkey breasts from the oven to a cutting board and tent with foil. Allow to rest while making the gravy.
  • Strain pan drippings into a small pot over low heat and bring to a simmer. In a small bowl mash together the remaining 2 tablespoons butter and flour with a fork, until a paste forms.
  • Whisk into the simmering stock, season with salt and pepper, to taste, and cook until thickened.
  • Carve the turkey breast meat from the bone and arrange the slices on a serving platter. Serve with gravy on the side.



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