Contributor: Mama Nichole
Nervous about cooking a whole turkey or your just not feeding a lot of people this year for Thanksgiving? Why not bake Turkey Breast and make it easy on yourself and your wallet.
Here is your line up:
5-6 bone in whole turkey breast thawed
1 T dijon mustard
1 T butter
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried marjoram leaves
1/4 teaspoon coarse ground pepper
1 can ( 14 oz) chicken broth
8 oz small fresh whole mushrooms
1 medium onion, cut into 12 wedges
1/4 cup all purpose flour
1/4 cup cold water
Salt & Pepper to taste - If desired
Lets get to cooking:
Preheat oven 325. In small bowl mix mustard, butter, thyme, marjoram, salt and pepper. In shallow roasting pan place turkey breast skin side up. Brush with mustard mixture. Place 1/2 cup broth in bottom of pan; refrigerate remaining broth. Spray piece of foil with cooking spray , cover dish. Bake 1 hour. Add mushrooms and onions to pan; spoon pan drippings over top. Baked uncovered 1 - 1 1/2 hour or until meat reaches done temp 170 degrees. Place turkey on platter and cover with foil. Let sit 15 minutes before carving so all the juices can soak back through the meat.
Gravy: Pour pan drippings minus veggies in sauce pan and add remaining chicken broth. In small pan mix cold water and flour until smooth; stir into drippings. Heat to boiling over med -high heat stirring constantly with wire whisk. Boil and stir about 1 minute until mixture is thick. Stir in mushrooms and onions from pan simmer 5 minutes. Stir in S&P to taste.
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