I couldn’t eat my sweet potato casserole alone (well, actually, I could and did). But Dan couldn’t, so I also made a roasted turkey breast and some quick gravy. I’m not a huge turkey lover, but I thought this recipe for an Herb Roasted Turkey Breast turned out well. Ina Garten’s recipes almost always turn out great. You start by making a paste of fresh herbs, garlic, dry mustard, salt and pepper, olive oil and fresh lemon juice. I did it in the mini prep, and it comes together really quickly.
To cook the turkey, line a roasting pan with foil. Pour one cup of white wine in the bottom of the pan, and then put the turkey in the pan. I had a 6 pound turkey, so I roasted my breast for about one hour and 45 minutes at 325°.
While the turkey rests, heat the oven up to 350° and warm all of your other dishes (dressing, sweet potato casserole, corn pudding, etc.). You can also make gravy! I have not yet perfected the art of great gravy. If you have a good recipe or tips, please send them my way. I used this Cooking Light recipe for Quick Gravy.
The recipe says to use chicken broth, butter, flour and some seasonings. Since I had lots of pan juices from my roasted turkey breast, I used that instead of chicken broth. I definitely think that helped with the flavor of the gravy.
I hope all of you are cooking something delicious for Thanksgiving! Enjoy your time with family, friends and food!