This emergency turkey and gravy came about when I was thinking of my families busy schedule this year. Not only is my dad’s birthday on Thanksgiving, but Nolan’s is the day after. Then there is my sister’s wedding coming up too. It’s going to be a crazy few months. I wanted to challenge me and my mom to come up with a fast, easy turkey for this year. We were incredibly surprised how well these birds turned out!
To save some time, we just did two bone in turkey breasts. The dark meat takes longer to cook, and we mostly prefer the white anyways. These turkey breasts were 5 pounds a piece.
Growing up I always remember my mom stressing about the turkey, and trying out new techniques. What we learned is simplicity is best. We started with the aromatics.
We put celery, carrots, herbs, wine, and broth in the bottom of a roasting pan. Then rinse, pat dry, and butter up the turkey!
Yes, I know it looks gross, but buttering the turkey in between the skin and the meat is the key to a crispy skin.
Place the turkey on the rack, and bake at 45o degrees for 1 hour. Yes 1 hour! You will want to baste and rotate the breast every 15 minutes. So don’t set your timer for an hour and walk away! You will have a burnt, dry turkey breast. Basting just means to brush the buttery pan juices all over the turkey breast.
After the bird has cooked for an hour, take it’s temperature with a meat thermometer. It should reach 160-165 to be safe. Don’t freak out if it’s 157-160 because the meat will continue to cook when you take it out of the oven. Just cover the bird with aluminum, and let it rest for around 10 minutes. Don’t you dare cut into it without letting it rest! You will dry it out! (I didn’t mean to yell, sorry).
Meanwhile, start on the gravy…
Since my mom has a lovely gas stove top, we are able to make the gravy right in the roasting pan. If you don’t have this luxury (like me), you can strain the juices into a sauce pan. Heat them over medium high heat. Then mix together a slurry:
A slurry is a paste that thickens sauces. You will see them made from cornstarch or flour. We used flour for this gravy. In a separate bowl whisk together the 3/4 cup of flour and 1 cup of chicken broth until a paste forms.
Add the slurry to the simmering juices, and stir until the gravy has thickened. Add as much salt and pepper as your little heart desires! Yum! The best gravy we have made yet! (And no lumps!)
Enjoy your emergency turkey and gravy! It only took 90 minutes! What?!?
(Dressing or Stuffing? It’s my favorite that’s all I know. Recipe coming up next…)
- 1 5 lb turkey breast, thawed
- 1/2 cup white wine
- 1 cup chicken broth
- 2 whole carrots, roughly chopped
- 2 whole celery, roughly
- 2 onions quartered
- 1 sprig rosemary
- 1 teaspoon dried thyme
- 1 teaspoon fresh sage
- 4 Tablespoons of butter, softened
- 1 teaspoon poultry seasoning (Found in the spice aisle)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/12 cup of pan drippings (or chicken broth)
- 1 cup of chicken broth
- 1/3 cup flour
- salt and pepper, to taste
- Preheat the oven to 450 degrees.
- In the bottom of a roasting pan place the wine, broth, carrots, celery, onion, rosemary, thyme, and sage.
- Rinse the turkey off, and discard the innards. Place on a bunch of paper towels and dry completely to achieve a crispy skin. Mix together the softened butter, poultry seasoning, salt and pepper. Using your hands, pull the turkey skin up, and smear the butter mixture directly onto the meat.
- Place the turkey on a rack in the roasting pan. Place in the preheated oven for 1 hour, basting and rotating (so the top doesn’t brown to much) every 15 minutes.
- Test the breast with a meat thermometer. It should be at 165. Remember the turkey will continue to cook after you remove it from the oven.
- Tent the turkey with aluminum foil for 8-10 minute before carving.
- While the turkey is resting strain the juice from the roasting pan into a pot, and heat to medium high. In a medium bowl mix together 3/4 of flour and 1 cup of chicken broth. This will make a slurry to thicken the gravy.
- Add the slurry to the pot and bring to a roaring simmer. Once gravy has thicken turn of the heat. Add salt and pepper to taste.