Roasted Turkey Breast
The ingredients are simple and the results far outweigh the effort. If you love gravy, you will be in gravy heaven with this recipe. The gravy is made at the same time the turkey is being roasted, and if you like a thicker gravy, only a small amount of thickening may be desired. If you like a lot of gravy, double the ingredients.
Just a small caveat: I don't roast a whole turkey. First off there's just the two of us, and I buy the smallest turkey breast I can find. Secondly, to me, this does not make a particularly beautiful Norman Rockwell Thanksgiving turkey because it is cooked in the broth and the part that sits in the roasting pan looks a little flabby and uninspiring. I recommend carving this into gorgeous slices onto and placing on a platter before being served at the table.
And never you mind about all the butter and mayonnaise in this. And you may as well know it ~ I use more mayonnaise than the recipe calls for, smiles. My turkey is well covered in it. When you taste this, you won't mind one little bit!
Moist and Tender Turkey Breast
1 fresh or thawed turkey or turkey breast (5-20 pounds)
1/4 cup butter, melted
1 10.5-ounce can chicken broth
1-2 tablespoons mayonnaise
Place the turkey in a roasting pan. (This is personal preference, but I lightly salt the cavity.)
Combine melted butter and chicken broth and pour over the turkey.
Rub the mayonnaise over the outside of the turkey. Lightly salt if desired.
Roast at 325*F until the internal temperature reaches 170*F at the thickest part of the turkey, or if you don't have a thermometer, pierce the bird with a two-pronged fork and press against the side the to see if the juices are clear.
Remove from the oven and let rest for about 30 minutes before serving.
Test the broth/gravy for seasoning, adding salt or pepper or whatever else you like; I think it's perfect as is, but you may want to add a little thickener if it seems a little thin to you.
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