Turkey Breast'N Gravy
Yield
4 servingsPrep
10 minCook
Ready
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
Niban Dashi
|
* |
| 1 | tablespoon |
all-purpose flour
|
|
| 2 | packages |
gravy
turkey , 0.75 to 1 oz. each |
*
|
| ¾ | cup |
water
|
|
| 4-7 | pounds |
turkey breast
thawed |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | medium |
onions
quartered |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
Niban Dashi
|
* |
| 15 | ml |
all-purpose flour
|
|
| 2 | packages |
gravy
turkey , 0.75 to 1 oz. each |
*
|
| 177 | ml |
water
|
|
|
turkey breast
thawed |
|
||
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | medium |
onions
quartered |
|
Directions
Preheat oven to 350℉ (180℃).
Shake flour in oven bag; place in 13x9x2; 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 until meat thermometer registers 170 to 175 F, 1¼ to 1 ¾ hours. Let stand in bag 15 minutes before slicing.
