Turkey Breast With Gravy

"A recipe from Taste of Home that was published years and years ago and has never failed to please. Good enough for company. Take advantage of sales and stock up, you'll want to do a repeat soon."
photo by teresas photo by teresas
photo by teresas
photo by gailanng photo by gailanng
Ready In:
2hrs 45mins




  • Preheat oven 325°.
  • Place turkey breast in a shallow baking pan; coat the outside of the turkey with cooking spray or lightly rub with vegetable oil. Tuck onion and celery underneath in the breast cavity. Combine seasonings and salt; rub over turkey.
  • Bake, uncovered, 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.
  • Note: If the bottom of the pan begins to dry, add a slight amount of water to the pan.

Questions & Replies

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  1. Chicagoland Chef du
    My first attempt making just a turkey breast, it's been years. This recipe is very tasty and the breast turned out very moist. I didn't have the lemon pepper so I used a few squirts of lemon. I also used EVOO instead of oil or spray.
  2. teresas
    This was excellent! DH wanted to know how I got the skin so crisp...:) he was also impress with how moist it was (this is from a guy who likes his turkey dry...) I was shocked...I made as posted with the exception of the gravy...made my own...but the turkey is going to be repeated...it's easy and tasty...btw I cooked mine to 170° and let it rest for 30 mins...Yum!
  3. bmcnichol
    Very good. I followed the recipe other then I cooked this on the grill. We all enjoyed this.
  4. Andi Longmeadow Farm
    Boy this is full of flavor and pizzazzz! A bit of Thanksgiving right here on a weeknight. I had a smaller breast - (turkey) so reduced the time it roasted - but no other changes were made, except put some fresh parsley and fresh thyme on top of breast while roasting. How could you go wrong with all this goodness?


I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
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