Roasted Turkey

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Print Pin
Prep Time: 30 minutes
Cook Time: 2 hours
Servings: 2
Calories: 924kcal

Equipment

  • Roasting Pan

Ingredients

Roasted Turkey

  • 7 - 9 lbs Whole turkey breast thawed completely
  • 2 TBSP Extra-virgin olive oil
  • 1 TBSP Dried thyme
  • 2 tsp Garlic powder
  • 1/2 tsp Salt plus more to taste
  • 1/4 tsp Black pepper plus more to taste
  • 2 tsp Butter
  • 2 Dinner rolls

Gravy

  • 1.5 cups Turkey broth adjust the amount of broth to the amount of pan drippings from cooking the turkey
  • 4 tsp All-purpose flour dissolved in an equal amount of water to form a paste

Mashed Potatoes

  • 2 cups Potatoes peeled and diced
  • 3 TBSP Butter
  • 1/4 cup Heavy cream

Peas

  • 1 cup Green Peas
  • 2 tsp Butter

Apple Juice

  • 16 oz Apple juice cold
US Customary - Metric

Instructions

  • **Make sure the turkey has fully defrosted ahead of time before cooking** The safest way to defrost is to let it sit in the refrigerator for 3 to 5 days prior to cooking.
  • Preheat the oven to 375 °F.
  • Pat the turkey dry with paper towels.
  • Massage the olive oil on the outside of the turkey; season very well with thyme, garlic powder, and salt and pepper. Rub the seasoning onto the skin.
  • Position the turkey, breast-side up, on a parchment paper-lined baking sheet or in a roasting pan with a rack so that it does not fall over. Refer to the directions for cooking on the packaging (estimate of 15 minutes per pound) to an internal temperature of 160 °F using a thermometer. (Thermometer should probe into the thickest part of the breast away from rib bones). While the turkey is cooking, make the sides.
  • Fill a pot halfway with cold water and set it over high heat.
  • Peel and cut potatoes into bite-sized chunks so they all cook evenly. Add to the pot once the water is boiling and reduce to a simmer.
  • Check the potatoes by inserting a fork into them. Once the fork slides in and out with ease, take off the heat and strain out all of the water.
  • Mash the potatoes with a fork or potato ricer and return to the pot. Slowly add in the cream and butter mixture and whip until smooth. Season with salt and pepper to taste. Keep warm until you are ready to serve.
  • Finish the potatoes: In a saucepan, melt the butter. Once the butter is melted, stir in the cream to warm and then remove from the heat and set aside.
  • Once the turkey is cooked, remove the turkey from the roasting pan. Allow the turkey to rest for about 15 minutes before carving.
  • Make the gravy: Pour all of the drippings from the turkey pan into a saucepan. Add the turkey broth (as needed depending on the amount of drippings, about 1/2 to 3/4 cup of gravy per portion) and bring to a simmer over medium heat. Once simmering, slowly stir in the flour/water mixture. Let simmer until the liquid thickens into a smooth, thick gravy.
  • Finish the gravy: Taste and adjust the seasoning with salt and pepper if needed (add more flour/water mix to the gravy if needed to thicken more).
  • Warm the rolls in the oven for 2 to 3 minutes.
  • Cook the peas: Melt the butter in a saute pan over medium heat. Saute the peas until tender. Season with salt and pepper to taste.
  • Finish the turkey: Using a sharp knife, remove both breasts from the breastplate (see pro tip video), then slice. About 4 to 5 oz. per portion. Wrap the remaining turkey tight and freeze it for future use.
  • Serve: Enjoy the turkey with gravy, mashed potatoes, peas, bread, and apple juice.

Video

Notes

Pro Tip: Use what you need and you can always freeze the rest to use for sandwiches or soups in future recipes.

Nutrition

Calories: 924kcal | Carbohydrates: 32g | Protein: 47g | Fat: 71g | Saturated Fat: 33g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 222mg | Sodium: 1286mg | Potassium: 774mg | Fiber: 4g | Sugar: 17g | Vitamin A: 8361IU | Vitamin C: 8mg | Calcium: 379mg | Iron: 4mg

Roasted Turkey

No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours
Servings 2
Calories 924 kcal

Equipment

  • Roasting Pan

Ingredients
 
 

Roasted Turkey

  • 7 - 9 lbs Whole turkey breast thawed completely
  • 2 TBSP Extra-virgin olive oil
  • 1 TBSP Dried thyme
  • 2 tsp Garlic powder
  • 1/2 tsp Salt plus more to taste
  • 1/4 tsp Black pepper plus more to taste
  • 2 tsp Butter
  • 2 Dinner rolls

Gravy

  • 1.5 cups Turkey broth adjust the amount of broth to the amount of pan drippings from cooking the turkey
  • 4 tsp All-purpose flour dissolved in an equal amount of water to form a paste

Mashed Potatoes

  • 2 cups Potatoes peeled and diced
  • 3 TBSP Butter
  • 1/4 cup Heavy cream

Peas

  • 1 cup Green Peas
  • 2 tsp Butter

Apple Juice

  • 16 oz Apple juice cold

Instructions
 

  • **Make sure the turkey has fully defrosted ahead of time before cooking** The safest way to defrost is to let it sit in the refrigerator for 3 to 5 days prior to cooking.
  • Preheat the oven to 375 °F.
  • Pat the turkey dry with paper towels.
  • Massage the olive oil on the outside of the turkey; season very well with thyme, garlic powder, and salt and pepper. Rub the seasoning onto the skin.
  • Position the turkey, breast-side up, on a parchment paper-lined baking sheet or in a roasting pan with a rack so that it does not fall over. Refer to the directions for cooking on the packaging (estimate of 15 minutes per pound) to an internal temperature of 160 °F using a thermometer. (Thermometer should probe into the thickest part of the breast away from rib bones). While the turkey is cooking, make the sides.
  • Fill a pot halfway with cold water and set it over high heat.
  • Peel and cut potatoes into bite-sized chunks so they all cook evenly. Add to the pot once the water is boiling and reduce to a simmer.
  • Check the potatoes by inserting a fork into them. Once the fork slides in and out with ease, take off the heat and strain out all of the water.
  • Mash the potatoes with a fork or potato ricer and return to the pot. Slowly add in the cream and butter mixture and whip until smooth. Season with salt and pepper to taste. Keep warm until you are ready to serve.
  • Finish the potatoes: In a saucepan, melt the butter. Once the butter is melted, stir in the cream to warm and then remove from the heat and set aside.
  • Once the turkey is cooked, remove the turkey from the roasting pan. Allow the turkey to rest for about 15 minutes before carving.
  • Make the gravy: Pour all of the drippings from the turkey pan into a saucepan. Add the turkey broth (as needed depending on the amount of drippings, about 1/2 to 3/4 cup of gravy per portion) and bring to a simmer over medium heat. Once simmering, slowly stir in the flour/water mixture. Let simmer until the liquid thickens into a smooth, thick gravy.
  • Finish the gravy: Taste and adjust the seasoning with salt and pepper if needed (add more flour/water mix to the gravy if needed to thicken more).
  • Warm the rolls in the oven for 2 to 3 minutes.
  • Cook the peas: Melt the butter in a saute pan over medium heat. Saute the peas until tender. Season with salt and pepper to taste.
  • Finish the turkey: Using a sharp knife, remove both breasts from the breastplate (see pro tip video), then slice. About 4 to 5 oz. per portion. Wrap the remaining turkey tight and freeze it for future use.
  • Serve: Enjoy the turkey with gravy, mashed potatoes, peas, bread, and apple juice.

Video

Notes

Pro Tip: Use what you need and you can always freeze the rest to use for sandwiches or soups in future recipes.

Nutrition

Calories: 924kcalCarbohydrates: 32gProtein: 47gFat: 71gSaturated Fat: 33gPolyunsaturated Fat: 4gMonounsaturated Fat: 24gTrans Fat: 1gCholesterol: 222mgSodium: 1286mgPotassium: 774mgFiber: 4gSugar: 17gVitamin A: 8361IUVitamin C: 8mgCalcium: 379mgIron: 4mg
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