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Turkey breast with classic gravy
2 hours 50 minutes
- 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.
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)
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.
- Adjust the oven rack to the lower-middle of oven and preheat to 350°F.
- 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.
- 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.
- 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.
- 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.