Turkey breast with classic gravy

2 hours 50 minutes
8 servings
  • Preparation time:
  • Cooking time:
  • Total time:

Savory—and totally Free—ingredients like dried porcini mushrooms, tomato paste, and Worcestershire sauce give this gravy a meaty taste without adding Syns.
  • Ingredients
  • Method


1 (6- to 7-lb.) bone-in turkey breast
2 sprigs fresh rosemary, plus more for garnishing platter
2 sprigs fresh thyme, plus more for garnishing platter
1 lemon, ends trimmed, cut into 6 equal slices, plus more wedges for garnishing platter
1 cup low-sodium chicken broth
4 garlic cloves
1 bay leaf
Fresh cranberries, for garnishing platter (optional)
Cooking spray*
4 oz. white mushrooms, thinly sliced
¼ oz. dried porcini mushrooms (optional)
1 carrot, peeled and chopped
1 celery rib, chopped
2 shallots, chopped
2½ cups chicken broth
1 Tbsp. tomato paste
1 tsp. Worcestershire sauce
1 Tbsp. water
2 level tsp. cornstarch
*Please note: Up to 10 short sprays of any cooking spray are Free. After that, count ½ Syn for every additional five sprays used.


  1. Adjust the oven rack to the lower-middle of oven and preheat to 350°F.
  2. Using your fingers, loosen the skin over the turkey breast and place 1 rosemary sprig and 1 thyme sprig underneath the skin on each side. Season the turkey breast all over with salt and pepper to taste and place in a large Dutch oven.
  3. Arrange the lemon slices evenly on top of the turkey. Add the broth, garlic, and bay leaf to the pot, cover, and roast until a thermometer inserted into the thickest part of the turkey registers 160°F, about 1½–2 hours. Transfer the turkey to a carving board and discard the pan juices in the pot. Let the turkey rest, partially covered with foil, for 20 minutes before removing the skin and carving.
  4. Meanwhile, lightly coat a large saucepan with cooking spray and heat over medium-high heat until hot. Add the sliced mushrooms and cook, stirring occasionally, until they have released their liquid and it has mostly evaporated, about 5 minutes. Stir in the porcini mushrooms (if using), carrot, celery, and shallots; reduce the heat to medium and cook until the vegetables begin to soften, about 5 minutes.
  5. Combine the broth, tomato paste, and Worcestershire sauce in a bowl; pour into the saucepan, increase the heat to medium-high, and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, for 25 minutes. Remove from the heat and strain into a bowl, pressing on the solids to extract as much liquid as possible. Return the strained gravy to the saucepan and bring to a boil over medium-high heat. Stir together water and cornstarch in a small bowl and whisk into the gravy. Continue to boil until slightly thickened, about 1 minute; transfer to a gravy boat. Arrange sliced turkey on a platter and garnish with more thyme, rosemary, lemon wedges, and cranberries (if using) and serve with the gravy.