A healthier and tasty alternative Turkey recipe just in time for Christmas. Find other healthy recipes here.
Preparation – 20 minutes, Cooking – 35 minutes, Serves – 6 people
- Rich source of protein.
- Source of iron, zinc, potassium and phosphorus.
- Vitamin B6 and niacin – essential the body’s energy.
- Selenium – boosts immunity and acts as an antioxidant.
- Reduces cholesterol.
- Rich in potassium – vasolidator replaces blood vessels and arteries therefore increasing blood flow and circulation boosting organ function and reducing stress on the cardiovascular system.
- Immune system booster – as a good source of vitamin C which is also found in ActiKid® Chewable Multi-Vitamin.
- Digestion – carrots are in fibre which greatly helps the digestive process.
- Beta-carotene – an important nutrient which reduces the risk of cancer.
- Improves eyesite and decreases risk of macular degeneration with vitamin A.
- Contains pthalides which lower stress levels and lowers blood pressure.
- Reduced cholesterol – less plaque on the the walls of the arteries and a healthier heart.
One 5-7 pound Turkey breast, on the bone, rinsed and patted dry
2 tablespoons unsalted butter, softerend
Salt and freshly ground black pepper
1 celery stalk, cut into large pieces
1 small carrot, peeled and cut into 2-inch pieces
2 small onions, peeled and chopped
¼ cup of unbleached all-purpose flour
3 cups of turkey broth, homemade or low-sodium canned
1. Preheat oven to 153°
2. Brush or rub the turkey all over with butter, including the gap in the breast. Season with salt and pepper. Put the vegetables on the bottom of a roasting pan that fits the turkey tightly. Set the turkey breast-side up in the pan. Roast for 2 to 2 1/2 hours or until the instant read thermometer in the thickest part of the roast registers 74°. Move the turkey to a cutting board and cover loosely with foil for 30 minutes (The breast temperature should rise to 76° as it rests.)
3. Pour any pan drippings into a degreasing cup or small bowl. Reserve 3 tablespoons of the fat throwing the rest away, and add juices to the stock. Add the reserved fat to the pan and put on a stove on medium-high heat. Scrape any burned bits from the bottom of the pan with a spoon. Stir in the flour and cook for 2 minutes, stirring all the time.
4. Whisk in the stock and continue to stir. Bring up to a boil and cook until thickened, about 3 minutes. Strain the gravy, discarding the vegetables, and season with salt and pepper to taste.
5. Carve the breast and serve with the gravy. Oh, and enjoy your Christmas lunch 🙂
- If you’re looking for a really special gravy recipe head over to My King Cook – they have loads! And plenty of other great recipes too.
- Don’t forget to use the trimmings and left-overs for meals in the following few days in sandwiches, soups and casseroles (depending on how much turkey you have left)!!
We are sure you will find this recipe tasty and that the whole family will enjoy it. Is there anything else we should have added? How do you roast you turkey? Please let us know in the comments below.
This article contains general information regarding health and well-being. This information is not intended as advice, and should not be treated as such. You must not rely on the information on this website as an alternative to advice from medical or educational professionals.