| Level: | Easy |
| Total: | 1 hr 35 min |
| Prep: | 15 min |
| Inactive: | 10 min |
| Cook: | 1 hr 10 min |
| Yield: | 6 to 8 servings. |
Ingredients
- 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
Instructions
- 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 4 tablespoons butter all over the surface of each 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 613 |
| Total Fat | 33 g |
| Saturated Fat | 13 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 69 g |
| Cholesterol | 229 mg |
| Sodium | 1005 mg |
Reviews
This was absolutely delicious and easy to make. The gravy is the best I’ve ever tasted; so full of flavor from the shallots. Highly recommend!
I only made one turkey breast, and added some poultry seasoning and sage to my dry rub on both sides. The turkey didn’t have a lot of skin, so I rubbed butter into the top. I used my mandolin to slice a yellow onion (didn’t have a shallot) and used a ton of turkey stock to completely cover the onions. I ended up needed a lot more stock than this called for. I’ll definitely make again. I used the oven probe to keep track of turkey temp and this came out tender, flavorful and delicious. Made enough turkey for 3 for dinner, lunch the next day for 2 and then lunch again for 2.
Never have to purchase turkey gravy in a can EVER again. This was sooooo good !!!! Delicious! My son and I absolutely loved it ……. and he is very picky !!! Taste more like a fancy restaurant turkey gravy, except much more delicious! I made 1/2 turkey breast so used 1/2 the gravy recipe. Thank you so much Claire !!! Will be using this for Thanksgiving!
Amazing!! I’m not a cook or a turkey lover but THIS is the ABSOLUTE BEST turkey recipe. The stock actually steams flavor into the turkey so it’s impossible for it to be dried out and flavorless. The butter works it’s magic and the gravy – which is something I normally forgo – is amped up on yummy steroids. I give it a 10 out of 5 stars. Oh did I mention it’s an easy recipe to follow?
This was super easy to make and both the turkey and gravy were flavorful and enjoyed by my family – thanks Claire for making dishes so easy with a few ingredients!
Simple, very moist and delicious. I’ve never attempted to make a gravy from scratch before, but this one was so easy and so full of flavor.
This is a really nice recipe, especially for beginners. I have nearly zero kitchen talent and I used is recipe to make a juicy, tasty turkey. It was so easy. Claire is one of my favorite Food Network hosts because she’s no nonsense. Definitely try this recipe!
This is a great, simple recipe for turkey breast! It was the first time I tried to make just a turkey breast and not the whole bird. It makes a wonderful, moist piece of turkey that is great for the holidays or just for Sunday dinner. Her recipe for gravy and the trick about making a paste with butter and flour is awesome! It is my new standard way to make gravy, a must for turkey!
I was skeptical about making a turkey dinner without the whole bird, but Claire’s recipe and method produced a delicious, succulent and juicy, without the need for basting or tenting, meal worthy of any holiday dinner table. I roasted the turkey breasts without the “bone-in” but used a cooling rack in the roasting pan to prevent the breasts from slipping through. If you want an easy to cook meal for a smaller dinner crowd this IS the way to go. I’m making this for the holidays at least two more times this year.