Roasted Turkey

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Prep Time: 15 minutes
Cooking Time Estimate Per Pound: 15 minutes
Servings: 2 servings
Calories: 242kcal

Equipment

  • Roasting Pan

Ingredients

  • Whole turkey breast Portion size is 3oz per serving.
  • 2 tbsp Extra-virgin olive oil
  • 1 Tbsp Dried thyme
  • 2 tsp Garlic powder

Gravy

  • 1.5 cups Turkey broth if there is a lot of pan drippings after cooking the turkey use less broth
  • 4 tsp All-purpose flour dissolved in an equal amount of water to form a paste.
US Customary - Metric

Instructions

  • **Make sure the turkey has fully defrosted ahead of time before cooking** The safest way to defrost is letting it sit in the refrigerator for 3 to 5 days prior to cooking.
  • Preheat 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, 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 to 20 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)
  • Once cooked, pour all of the drippings from the turkey pan into a saucepan. Add turkey broth 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. Taste and adjust the seasoning with salt and pepper if needed (add more flour/water mix to the gravy if needed to thicken more).
  • Allow the turkey to rest for about 15 minutes before slicing.
  • Spoon a small amount of the gravy over the turkey and serve the rest on the side as an option for more.

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: 242kcal | Carbohydrates: 9g | Protein: 24g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 61mg | Sodium: 637mg | Potassium: 112mg | Fiber: 1g | Sugar: 1g | Vitamin A: 26IU | Vitamin C: 9mg | Calcium: 20mg | Iron: 2mg

Roasted Turkey

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cooking Time Estimate Per Pound 15 minutes
Servings 2 servings
Calories 242 kcal

Equipment

  • Roasting Pan

Ingredients
 
 

  • Whole turkey breast Portion size is 3oz per serving.
  • 2 tbsp Extra-virgin olive oil
  • 1 Tbsp Dried thyme
  • 2 tsp Garlic powder

Gravy

  • 1.5 cups Turkey broth if there is a lot of pan drippings after cooking the turkey use less broth
  • 4 tsp All-purpose flour dissolved in an equal amount of water to form a paste.

Instructions
 

  • **Make sure the turkey has fully defrosted ahead of time before cooking** The safest way to defrost is letting it sit in the refrigerator for 3 to 5 days prior to cooking.
  • Preheat 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, 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 to 20 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)
  • Once cooked, pour all of the drippings from the turkey pan into a saucepan. Add turkey broth 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. Taste and adjust the seasoning with salt and pepper if needed (add more flour/water mix to the gravy if needed to thicken more).
  • Allow the turkey to rest for about 15 minutes before slicing.
  • Spoon a small amount of the gravy over the turkey and serve the rest on the side as an option for more.

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: 242kcalCarbohydrates: 9gProtein: 24gFat: 13gSaturated Fat: 3gCholesterol: 61mgSodium: 637mgPotassium: 112mgFiber: 1gSugar: 1gVitamin A: 26IUVitamin C: 9mgCalcium: 20mgIron: 2mg
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