Monday, February 7, 2011

Turkey with Mushroom Pan Gravy

The cold rages on and on. This winter has been impossible long, leading me to cook hearty meal after hearty meal. A lot of times, they take time. You need a few hours to roast, or a day to slow cook, an hour or more to do a pasta bake. Sometimes that's too slow. So here is something that took me about 35-40 minutes from start to finish. It's fast, easy and so warm and comforting, a delicious pan roasted turkey breast with gravy! I served mine with roasted Brussels sprouts and a grain medley I picked up at Wegmans (it's the golden jewel blend, if you have a Wegmans, and I highly recommend it). Turkey breast makes a great change from chicken breast, a lot more flavorful (and bigger). All and all a great, easy, and fast week night dinner.

Turkey with Mushroom Pan Gravy:
1 1.5 lb split turkey breast
1 tsp of salt
1 tsp of pepper
1/2 tsp of dried thyme
1/2 tsp of dried rosemary
1 tbsp of olive oil
1 shallot
2 cloves of garlic
2-3 cups of low sodium chicken broth, divided
1 cup of Shitake mushrooms
2 tbsp of flour
1/2 tbsp of butter

Heat oil in a medium pan, over high heat. Season the turkey breast with salt, pepper, thyme and rosemary. Place the breast in the hot pan, skin side down, and brown for about 3 minutes, until skin is caramelized. Meanwhile, mince the garlic and shallot. Flip the turkey over and add the garlic and shallot to the pan, lower the heat to medium-low. Cook until the garlic is fragrant, about 30 seconds, then pour in 1 cup of chicken broth. Cover pan and simmer turkey breast until it is cooked through (internal temperature of 160 degrees), about 30 minutes (will vary based on size). If at any point in the cooking process the broth has all cooked out, add more broth to keep the turkey moist, I added an additional half cup of broth about 5 minutes before my turkey was done. After turkey is cooked through, remove from pan and cover with tinfoil to let rest. Add the mushrooms to the pan and cook uncovered, until any remaining broth has evaporated and mushrooms are tender, about 2 minutes. Whisk in the flour until incorporated. Add 1 cup of broth to the pan and bring to a boil. Whisk until well combined and mixture has thickened. Remove from heat and whisk in the butter. Adjust seasoning to taste. Slice turkey, and serve with gravy on top or on the side. Enjoy.

Happy Eating



  1. Lindsay, That meal sounds delicious! I love roasted turkey and brussel spouts. Thanks for sharing!

  2. This sounds amazing! I will have to give this one a try! :)


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