TURKEY BREAST WITH ROASTED VEGGIE GRAVY
1 frozen (thawed) bone in turkey breast (6 pounds)
1/2 tsp. salt
1/4 tsp. ground black pepper
2 medium onions, each cut into quarters
2 celery stalks, cut into 3 inch pieces
2 carrots, peeled and cut int 3 inch pieces
3 garlic cloves, peeled
1/2 tsp. dried thyme
1 can (14 1/2 ounces) chicken broth
Preheat oven to 350 F. Place turkey breast skin side up, on rack in medium roasting pan (14 inches by 10 inches). Rub turkey with salt and pepper. Scatter onions, celery, carrots, garlic, and thyme around turkey in roasting pan. Cover turkey with a loose tent of foil. Roast turkey for 1 hour. Remove foil and roast, until temperature on meat thermometer inserted into center of breast but no touching bone reaches 165 F. 1 hour and 15 minutes. When turkey is done, place on large platter; cover with foil to keep warm.
Meanwhile prepare gravy: remove rack from roasting pan. Pour vegetables and drippings into sieve set over 4 cup liquid measure or medium bowl; transfer solids to blender. Let drippings stand until fat separates from juices. Skim and discard fat.
Add broth to roasting pan. Stir until browned bits are loosened. Pour broth mixture through sieve into juices in measuring cup.
In blender at low speed, blend reserved solids with broth mixture and 1 cup water until pureed. Pour pureed mixture into 2 quart saucepan; heat to boiling over high high heat. Makes about 4 cups gravy.
To serve, remove skin from turkey. Serve sliced turkey with gravy. Serves 8; turkey 0 carbs; 1/4 cup gravy 3 carbs
Good Housekeeping Smart Carb Suppers
1 frozen (thawed) bone in turkey breast (6 pounds)
1/2 tsp. salt
1/4 tsp. ground black pepper
2 medium onions, each cut into quarters
2 celery stalks, cut into 3 inch pieces
2 carrots, peeled and cut int 3 inch pieces
3 garlic cloves, peeled
1/2 tsp. dried thyme
1 can (14 1/2 ounces) chicken broth
Preheat oven to 350 F. Place turkey breast skin side up, on rack in medium roasting pan (14 inches by 10 inches). Rub turkey with salt and pepper. Scatter onions, celery, carrots, garlic, and thyme around turkey in roasting pan. Cover turkey with a loose tent of foil. Roast turkey for 1 hour. Remove foil and roast, until temperature on meat thermometer inserted into center of breast but no touching bone reaches 165 F. 1 hour and 15 minutes. When turkey is done, place on large platter; cover with foil to keep warm.
Meanwhile prepare gravy: remove rack from roasting pan. Pour vegetables and drippings into sieve set over 4 cup liquid measure or medium bowl; transfer solids to blender. Let drippings stand until fat separates from juices. Skim and discard fat.
Add broth to roasting pan. Stir until browned bits are loosened. Pour broth mixture through sieve into juices in measuring cup.
In blender at low speed, blend reserved solids with broth mixture and 1 cup water until pureed. Pour pureed mixture into 2 quart saucepan; heat to boiling over high high heat. Makes about 4 cups gravy.
To serve, remove skin from turkey. Serve sliced turkey with gravy. Serves 8; turkey 0 carbs; 1/4 cup gravy 3 carbs
Good Housekeeping Smart Carb Suppers
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