Mahogany Turkey Breast with Vegetable Gravy

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Mahogany Turkey Breast with Vegetable Gravy Recipe
Randy Mayor; Lydia DeGaris-Pursell
The glaze gives a dark sheen to the turkey and lends a rich, caramelized flavor to the chunky gravy. Roasting the turkey on vegetables instead of a rack keeps it moist and adds fragrance to the pan drippings, which are the base of the gravy. For a pretty presentation, garnish the platter with a variety of herbs.
8 servings (serving size: 6 ounces turkey and 3 tablespoons gravy)


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2 cups thinly sliced onion
1 cup sliced carrot
1/2 cup thinly sliced celery
Cooking spray
3 tablespoons low-sodium soy sauce, divided
1 (14 1/2-ounce) can fat-free, less-sodium chicken broth, divided
1 (5- to 6-pound) bone-in turkey breast
1/2 teaspoon black pepper
1/4 teaspoon salt
2 tablespoons dry sherry or Madeira
2 tablespoons molasses
1 tablespoon all-purpose flour


Preheat oven to 350°.

Combine the onion, carrot, and celery in a roasting pan coated with cooking spray. Add 1 tablespoon soy sauce and 2/3 cup broth; stir to coat. Place turkey breast, skin side up, on vegetables. Sprinkle with pepper and salt. Insert meat thermometer into turkey breast, making sure it does not touch bone. Bake at 350° for 1 hour; baste turkey with 2 tablespoons broth every 30 minutes. Combine 2 tablespoons soy sauce, sherry, and molasses in a small bowl. Bake turkey an additional 45 minutes or until thermometer registers 180°, brushing with sherry mixture every 15 minutes. Place turkey on a platter. Cover turkey loosely with foil; let stand 15 minutes. Do not discard drippings.

Combine the remaining chicken broth and flour, stirring with a whisk until well blended to form a slurry. Drain the onion mixture and drippings into a colander over a bowl, reserving both. Place a zip-top plastic bag inside a 2-cup glass measure or bowl. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain the drippings into a medium saucepan, stopping before fat layer reaches opening; discard fat. Add the reserved onion mixture to pan; stir in slurry. Bring to a boil; reduce heat and simmer 5 minutes. Serve turkey with gravy.

Created date

October 2003

Nutritional Information

Calories 336
Caloriesfromfat 23 %
Fat 8.6 g
Satfat 2.8 g
Monofat 1.8 g
Polyfat 2.5 g
Protein 51.8 g
Carbohydrate 9.6 g
Fiber 1.2 g
Cholesterol 129 mg
Iron 3.6 mg
Sodium 543 mg
Calcium 70 mg