Turkey for TwoAngie McGowan
Are you going to be having a very small Thanksgiving this year, maybe with just you and your significant other? Or maybe you’d like a small turkey dinner before Thanksgiving, and can’t wait for the holiday to come. I recently found split turkey breasts at my local grocery store. I have made whole turkey breasts before, but have found that even a very small breast makes way more turkey than our small family can eat in one sitting. This one split breast was just about 2 lbs, which was plenty of turkey for my husband, my young son, and myself for one meal. For this recipe, you shouldn’t have any leftovers. This would be perfect if you want a small Thanksgiving dinner, and will then be going out of town the next day, because there will not be any leftovers to worry about. If you do want leftovers, just buy one breast for each person to double the recipe. Serve your turkey with mashed potatoes, roasted green beans and cranberry sauce. If your purchasing a whole turkey, stop by my giveaway page for a chance to win a butterball turkey gift certificate.
Turkey for Two
1 split turkey breast about 2 lbs
1 teaspoon olive oil
1 teaspoon poultry seasoning
1/2 teaspoon kosher salt
1 teaspoon pepper
The pan drippings from cooking your turkey breast
2 tablespoons flour
2 cups chicken or turkey stock, warmed
1. Preheat oven to 425 degrees. Rub turkey breast with oil. Sprinkle salt, pepper and seasonings on breast.
2. Roast turkey breast until browned and juices run clear. Depending on size, about 45 minutes to an hour. Internal temperature should be 165 degrees.
3. For gravy, pour all pan drippings into a large skillet. Turn heat to medium and whisk in flour. Cook for 2 – 3 minutes, whisking constantly, or until flour smells nutty. Whisk in stock and turn heat to high. Continue to whisk until gravy comes to a boil, then reduce to a simmer and cook until thickened.
Notes: Double recipe for leftovers, or to serve 4.