Mahogany Turkey Breast With Vegetable Gravy Recipe

Name: Mahogany Turkey Breast With Vegetable Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups thinly sliced onion; 1 cup sliced carrot; 1/2 cup thinly sliced celery; Cooking spray; 3 tablespoons low-sodium soy sauce, divided; 1 (14 1/2-ounce) can fat-free, less-sodium chicken broth, divided; 1 (5- to 6-pound) bone-in turkey breast; 1/2 teaspoon black pepper; 1/4 teaspoon salt; 2 tablespoons dry sherry or Madeira; 2 tablespoons molasses; 1 tablespoon all-purpose flour

Servings: persons

2 cups thinly sliced onion
1 cup sliced carrot
1/2 cup thinly sliced celery
Cooking spray
3 tablespoons low-sodium soy sauce, divided
1 (14 1/2-ounce) can fat-free, less-sodium chicken broth, divided
1 (5- to 6-pound) bone-in turkey breast
1/2 teaspoon black pepper
1/4 teaspoon salt
2 tablespoons dry sherry or Madeira
2 tablespoons molasses
1 tablespoon all-purpose flour

1
Preheat oven to 350u00b0.
2
Combine the onion, carrot, and celery in a roasting pan coated with cooking spray. Add 1 tablespoon soy sauce and 2/3 cup broth; stir to coat. Place turkey breast, skin side up, on vegetables. Sprinkle with pepper and salt. Insert meat thermometer into turkey breast, making sure it does not touch bone. Bake at 350u00b0 for 1 hour; baste turkey with 2 tablespoons broth every 30 minutes. Combine 2 tablespoons soy sauce, sherry, and molasses in a small bowl. Bake turkey an additional 45 minutes or until thermometer registers 180u00b0, brushing with sherry mixture every 15 minutes. Place turkey on a platter. Cover turkey loosely with foil; let stand 15 minutes. Do not discard drippings.
3
Combine the remaining chicken broth and flour, stirring with a whisk until well blended to form a slurry. Drain the onion mixture and drippings into a colander over a bowl, reserving both. Place a zip-top plastic bag inside a 2-cup glass measure or bowl. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain the drippings into a medium saucepan, stopping before fat layer reaches opening; discard fat. Add the reserved onion mixture to pan; stir in slurry. Bring to a boil; reduce heat and simmer 5 minutes. Serve turkey with gravy.

186

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups thinly sliced onion, 1 cup sliced carrot, 1/2 cup thinly sliced celery, Cooking spray, and more.

Yes, Mahogany Turkey Breast With Vegetable Gravy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mahogany Turkey Breast With Vegetable Gravy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions