Oven Roasted Turkey Breast

I had never made a roast turkey before.  I make Roast Chicken all of the time, but it's almost Thanksgiving and I am long over due for attempting my own turkey.  I went with a turkey breast, because I could get one that was only 3 pounds.  I did not need a 20 pound turkey for just the two of us.

All you do is make a rub, apply it to the turkey and bake.

It turned out moist and flavorful and we served it alongside mashed potatoes and Honey Butter Rolls.  Plus, I also made this Lion House Chocolate Cream Pie.  Yeah . . . we pretty much had a mini Thanksgiving dinner last weekend and it was FABULOUS.  You should try it :) 

I can't wait to show you what I did with the leftover turkey. 

Oven Roasted Turkey Breast

slightly adapted from: Ina Garten
(Printable Recipe) or (Printable with Picture)

1 (3 Lb.) boneless turkey breast
1 large clove garlic, minced
1 tsp. dry mustard
1 1/2 tsp. dried rosemary
1/2 tsp. dried thyme
1/2 tsp. poultry seasoning
1 tsp. kosher salt
1/2 tsp. black pepper
1 tsp. Mrs. Dash (yellow lid), opt.
a few dashes of Worcestershire sauce
1 Tbl. olive oil
juice of half a lemon
1 c. low-sodium chicken broth
2 celery stalks, chopped, opt.
1 carrot, chopped, opt.

Preheat oven to 350 degrees.  Combine minced garlic, all seasonings, Worcestershire sauce, olive oil and lemon juice to form a paste.  Rub all over the turkey breast.  Place turkey on a rack that is over a baking sheet (or use a roasting pan).  Place chopped celery and carrot in the bottom of the baking sheet and pour in the chicken broth.  Bake for around 1 hour and 15 minutes or until internal temperature registers 175 degrees on an instant-read thermometer.  I would check it several times, so you don't overcook it.  Allow to rest about 10 minutes before slicing.

To make gravy: Add turkey drippings and 2 Tablespoons of butter to a medium saucepan.  When butter is melted, stir in 2-3 Tablespoons of flour until a paste forms.  Cook for a few minutes, stirring frequently.  Slowly whisk in 2 cups of water or chicken broth.  Continue cooking until it reaches desired consistency.  If more flavor is needed, add some chicken bouillon.  Season with salt and pepper, to taste.   

Jenn's Notes:  If your turkey breast comes in a netting, remove it to apply the rub and then place the netting back on.  My turkey breast came with a gravy packet, but we opted to make our own.  The majority of the liquid evaporated in the baking sheet, so I added a little more broth, while it was still hot, to whisk up the drippings for my gravy.