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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Emily Chaney of Penobscot, Maine reveals her tried-and-true secret for savory roast turkey. The herb rub seasons the meat nicely and makes a wonderful gravy, she remarks. Depending on the size of your family, you may want to cook two turkey breasts so you can ensure there will be lots of leftovers! Ingredients:
1 bone-in turkey breast (5 to 6 pounds) |
1 medium onion, quartered |
2 celery ribs, sliced |
1 tablespoon lemon-pepper seasoning |
1-1/2 teaspoons garlic powder |
1-1/2 teaspoons onion powder |
1 teaspoon rubbed sage |
1 teaspoon paprika |
2 tablespoons king arthur unbleached all-purpose flour |
1 cup water |
1 chicken bouillon cube |
Directions:
1. Place turkey breast in a shallow baking pan; coat the outside of the turkey with cooking spray. Tuck onion and celery underneath in the breast cavity. Combine seasonings; rub over turkey. Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a meat thermometer reads 185°, basting every 30 minutes. Remove turkey and keep warm. For gravy, combine flour and water in a saucepan until smooth. Add pan drippings and bouillon. Bring to a boil over medium heat, stirring constantly; boil for 2 minutes. Slice turkey; serve with gravy. Yield: 6 servings.
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