Thanksgiving Day Roast TURKEY BREAST & GRAVY | DIY for BEGINNERS | Learn how to make Demonstration

A perfectly simple entrée "ROAST TURKEY BREAST W/ GRAVY" for special occasions like Thanksgiving, Christmas, Easter, or any other day of the year. Deronda demonstrates how easy it is to prepare!! Click on "Show More" below for recipe...

ROASTED TURKEY BREAST W/ GRAVY

Preheat oven to 350 degrees F.

1 (6-9 LB) TURKEY BREAST, remove from package, rinse under fresh cool running tap water, & pat dry with clean paper towels.

(Thaw frozen turkey in refrigerator for 2-3 days)

• 1 teaspoon fresh cracked black pepper
• 1 large onion, sliced into 2" pieces
• 2 large carrots, cute into 2" pieces
• 2 large celery stems, cute into 2" pieces
• 3 teaspoons kosher salt
• 2 teaspoons dried thyme, optional
• 1/2 cup water
• 2 tablespoons vegetable oil

1. In a 13" by 9" baking dish/pan add carrots, celery, and onions. Toss with 1 tablespoon vegetable oil, 1 teaspoon salt, 1/2 teaspoon pepper, and 1/2 teaspoon dried thyme.
2. Snuggle turkey breast into the prepared vegetables.
3. Rub remaining oil over the turkey breast skin. Sprinkle with remaining salt, pepper, and thyme (thyme is optional).
4. Bake turkey on middle oven rack. Add 1/2 cup water to vegetables only, before baking.
5. Bake until meat thermometer reaches 165 degrees F. It is recommend that you check the internal temperature of the turkey in the thickest part of the breast with a food thermometer. An unstuffed turkey, in the weight of 8 to 12 pounds, bake in 2-3/4 to 3 hours.
6. Remove Turkey from oven. Transfer turkey to plater. Let set for 30 minutes before cutting into the turkey. Use the carrot, celery, onion, and turkey drippings to make gravy (recipe below).

TURKEY GRAVY:

• 2 cups of Drippings from baked turkey
• 2 tablespoons all-purpose flour
• 1/2 cup evaporated milk or whole milk

1. Drain vegetables through sieve. Discard vegetables. Refrigerate turkey dripping, covered, until fat is solid on top of drippings.
2. Remove fat from top of turkey dripping. Discard fat.
3. Whisk together the flour & milk in a 1-cup measuring cup.
4. Add drippings to a 12-inch skillet, or 2-quart sauce pan. Bring to a boil over medium-heat.
5. Whisk in a little milk mixture, at a time, until you reach the desired thickness of your gravy. If gravy become too thick add a little regular milk or cream. Serve warm!!