Turkey Breast 'N Gravy
Submitted by CATSEYE
A whole turkey breast roasted in an oven bag with brown gravy mix that makes its own rich gravy as it cooks. This hands-off method keeps the meat incredibly moist and delivers dinner with built-in sauce.
YIELD
6 servingsPREP
20 minCOOK
1 hrsREADY
2 hrsIf you’ve ever struggled with dry turkey breast, the oven bag method is about to change your life.
A dusting of flour in the bag, two packets of brown gravy mix, and a splash of water create a steamy, flavor-packed environment that bastes the turkey from all sides as it roasts.
By the time the meat thermometer says it’s done, you’ve got a juicy, tender breast AND a ready-made gravy pooled at the bottom of the bag.
Let it rest in the bag for 15 minutes, then slice and pour that gorgeous pan gravy right over the top.
No basting, no fussing, no dry turkey. Just set it and forget it.
Kitchen Tips
- Always shake the flour in the bag first to prevent it from bursting during cooking
- Cut slits in the top of the bag so steam can escape and the skin can brown
- Insert the meat thermometer through one of the slits, making sure it doesn’t touch bone for an accurate reading
- The 15-minute rest inside the bag is essential; it lets the juices redistribute so every slice is moist
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Shake flour in oven bag; place in 13×9×2 inch baking pan.
Add gravy mix and water to bag.
Squeeze bag to blend ingredients. Sprinkle turkey breast with salt and pepper; place in bag.
Place onion in bag around turkey.
Close bag with nylon tie; cut 6 half-inch slits in top.
Insert meat thermometer through slit in bag into thickest part of turkey breast, but not touching bone.
Bake.
Let stand in bag 15 minutes before slicing.
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