Here is a great idea for a very small turkey dinner, with no leftovers. This would be a great idea if you are having a very small dinner on the day, and going out of town the next day. I thought this was a perfect idea for that situation, because I have heard of alot of families waiting to celebrate Thanksgiving on Friday or Saturday so more family members can be together.
Yield: Serves 4
Turkey
1 split turkey breast about 2 lbs
1 teaspoon olive oil
1 teaspoon poultry seasoning
1/2 teaspoon kosher salt
1 teaspoon pepper
Gravy
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.
