| 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 IS THE BEST, MOST FOOLPROOF, MOIST TURKEY! I’m intimidated by making turkey but this way was perfect for me. I’ve never heard of STEAMING a turkey with stock and shallots. And making an easy, flavorful, lump free gravy from the juices is genius. I’ve always loved Claire’s easy “you can do this” attitude and recipes. I hope she finds her way back to TV or a podcast or something.
Perfect and so easy!
Yuck! never do this again without the turkey resting on the stuffing.
This was the best roast turkey breast I’ve ever had! It was moist and tender and delicious! My guests could not stop talking about how wonderful it was!
Great recipe! I really had no idea what or how to cook just the turkey breast. I loved how easy the steps were and not complicated by doing anything too fancy. Turned out perfect. We added finely chopped thyme and rosemary to make a butter mixture then coated the breast using a bit less of the suggested amount of butter. Was still perfect. Thank you for making our Christmas dinner one that was stress free.
The recipe was great and the gravy turned out well. If the drippings start to burn while roasting, add more stock.
Made this for Easter 2017. My oven must be fast. The bottom burned a little. But followed recipe and made gravy which was fantastic and so tasty. Turkey was so moist. I used one 6 lb. turkey breast. This will be my go to recipe for turkey breast.
I made this last night and it was great! The breast came out very juicy. Not dry at all. The gravy came out like my Mom used to make! I will definitely make this again. Also, I am using the gravy recipe for my Thanksgiving bird.
I must agree with glutenfreecook34!! My gravy NEVER turns out : but as usual Claire, you came through and my gravy was amazing!! My boyfriend even asked me if I could make more(: Thanks for making cooking simple and delicious!!!! on a side note you would be proud, I used a herb butter which added even more flavor without having to add an ingredient. YAY
My entire life I have never been able to make homemade gravy until now. This was so simple and worked perfectly. Since I’m gluten free I used cornstarch in place of flour and it was great. Thank you so very much.