Enjoy a holiday-worthy meal without the fuss of a whole bird. This roast turkey breast is incredibly juicy, with a crispy, herb-rubbed skin. Perfect for smaller gatherings or a special Sunday dinner, it's comfort food at its best.
Prep20 min
Cook110 min
Servings6
Serving size: 200 g
469cal
57gprotein
7gcarbs
24g
Ingredients
1 pc Bone-in Turkey Breast (about 6 lbs (2.7 kg), skin-on)
0.5 cup Unsalted Butter (softened to room temperature)
Creamy, fluffy, and rich, these classic mashed potatoes are the ultimate comfort food. Made with simple ingredients, they're the perfect side for any meal, from holiday feasts to weeknight dinners.
A rich, savory, and perfectly smooth brown gravy made from scratch in under 20 minutes. This classic American sauce uses a simple roux and flavorful beef broth to create a deep, comforting flavor that's the perfect companion for mashed potatoes, roast beef, turkey, and more.
A comforting American classic for any holiday table, this creamy casserole combines tender green beans and a savory mushroom sauce, all topped with crispy fried onions. It's a beloved Midwest side dish that's incredibly easy to make using pantry staples.
About Roast Turkey Breast, Mashed Potatoes, Brown Gravy and Green Bean Casserole
Tender roast turkey breast with creamy mashed potatoes, gravy, and green bean casserole – homestyle comfort food.
This midwest dish is perfect for dinner. With 1174.63 calories and 70.39000000000001g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 pc Yellow Onion (large, quartered)
2 pc Carrot (medium, roughly chopped)
2 stalk Celery (roughly chopped)
1 cup Chicken Broth (low-sodium recommended)
Instructions
1
Prepare the Turkey and Oven
Preheat your oven to 350°F (175°C).
Remove the turkey breast from its packaging and pat it completely dry inside and out with paper towels. This is crucial for crispy skin.
Let the turkey sit at room temperature for 30-60 minutes to take the chill off, which promotes even cooking.
2
Create the Herb Butter
In a small bowl, combine the softened butter, chopped thyme, rosemary, sage, minced garlic, salt, and black pepper.
Mix with a fork until it forms a smooth, combined paste.
3
Season the Turkey Breast
Gently loosen the skin from the turkey meat using your fingers, creating a pocket over the breast meat. Be careful not to tear the skin.
Spread about two-thirds of the herb butter mixture directly onto the meat under the skin.
Rub the remaining one-third of the herb butter all over the outside of the skin.
Drizzle the olive oil over the skin and rub to coat evenly.
4
Prepare the Roasting Pan
Scatter the quartered onion, chopped carrots, and celery across the bottom of a roasting pan. This will act as a natural roasting rack and flavor the pan drippings.
Place the seasoned turkey breast on top of the vegetables.
Pour the chicken broth into the bottom of the pan, being careful not to wash the seasoning off the turkey.
5
Roast the Turkey
Transfer the pan to the preheated oven.
Roast for approximately 1 hour 45 minutes to 2 hours. A general guideline is 15-20 minutes per pound.
The turkey is done when a meat thermometer inserted into the thickest part of the breast (not touching bone) registers 165°F (74°C).
If the skin begins to brown too quickly, tent the breast loosely with aluminum foil.
6
Rest, Carve, and Serve
Carefully transfer the roasted turkey breast to a clean cutting board.
Tent it loosely with foil and let it rest for at least 15-20 minutes. This critical step allows the juices to redistribute, ensuring a moist and tender result.
After resting, carve the turkey against the grain into slices and serve warm. Use the pan drippings to make a delicious gravy.
402cal
6gprotein
43gcarbs
24gfat
Ingredients
2 lb Russet Potatoes (Peeled and cut into 1-inch cubes)
1 tbsp Salt (For boiling water)
0.5 cup Unsalted Butter (Cut into pieces, at room temperature)
0.5 cup Whole Milk (Warmed)
0.5 tsp Black Pepper (Freshly ground)
1 tbsp Fresh Chives (Finely chopped, for garnish (optional))
Instructions
1
Cook the Potatoes
Place the peeled and cubed potatoes in a large pot or Dutch oven.
Add enough cold water to cover the potatoes by at least 1 inch. Add 1 tablespoon of salt to the water.
Bring the pot to a rolling boil over high heat, then reduce the heat to medium and let it simmer steadily.
Cook for 15-20 minutes, or until the potatoes are very tender and a fork pierces them with no resistance.
2
Drain and Dry the Potatoes
Drain the potatoes thoroughly in a colander, shaking to remove excess water.
Return the empty pot to the stove over low heat. Add the drained potatoes back to the pot.
Let the potatoes sit in the warm pot for 1-2 minutes, shaking occasionally, to evaporate any remaining moisture. This is a crucial step for fluffy, not watery, mashed potatoes.
3
Mash the Potatoes
Remove the pot from the heat.
Mash the potatoes until they are completely broken down. For the smoothest, fluffiest texture, pass the potatoes through a ricer or food mill. A hand masher also works well for a more rustic texture.
4
Incorporate Butter and Milk
Add the room temperature butter pieces to the hot mashed potatoes and use a spatula to gently fold them in until the butter is fully melted and incorporated.
Slowly pour in the warm milk while continuing to fold gently. Stop when the potatoes reach your desired creamy consistency. Avoid overmixing.
5
Season and Serve
Season with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper.
Stir gently, taste, and adjust the seasoning as needed.
Transfer to a warm serving bowl, garnish with fresh chives if desired, and serve immediately.
4 tbsp unsalted butter (Can be substituted with beef drippings)
4 tbsp all-purpose flour
2 cup low-sodium beef broth (Warm or room temperature is best)
0.5 tsp onion powder
0.25 tsp garlic powder
1 tsp Worcestershire sauce
0.5 tsp salt (Adjust to taste)
0.25 tsp black pepper (Freshly ground is recommended)
Instructions
1
Create the Roux
In a medium saucepan, melt the butter over medium heat.
Once melted, whisk in the all-purpose flour until a smooth paste forms.
Continue cooking and whisking constantly for 3-4 minutes. The roux will darken to a light peanut butter color and develop a nutty aroma. This step is crucial for flavor.
2
Incorporate the Broth
Remove the saucepan from the heat temporarily to prevent lumps.
Slowly pour in about 1/2 cup of the beef broth while whisking vigorously. The mixture will seize and form a very thick paste; this is normal.
Continue whisking until the paste is completely smooth.
Return the pan to medium heat and gradually whisk in the remaining beef broth in a slow, steady stream until fully combined and smooth.
3
Simmer and Thicken
Bring the gravy to a gentle simmer, then reduce the heat to low.
Stir in the onion powder, garlic powder, and Worcestershire sauce.
Let the gravy simmer for 5-8 minutes, stirring occasionally, until it has thickened enough to coat the back of a spoon.
4
Season and Serve
Taste the gravy and season with salt and freshly ground black pepper as needed.
If the gravy is too thick, whisk in a splash more broth. If too thin, simmer for a few more minutes.
2 can condensed cream of mushroom soup (10.5 oz or 298g each)
1 cup milk (whole or 2%)
2 tsp soy sauce
0.5 tsp black pepper (freshly ground)
4 can canned cut green beans (14.5 oz or 411g each, drained well)
1.33 cup french fried onions (divided)
Instructions
1
Preheat oven and prepare baking dish. Set your oven to 350°F (175°C). Lightly grease a 1.5 to 2-quart casserole dish or a 9x9 inch baking pan.
2
Combine the sauce ingredients. In a large mixing bowl, whisk together the two cans of condensed cream of mushroom soup, milk, soy sauce, and black pepper until the mixture is smooth and uniform.
3
Mix the casserole. Add the well-drained green beans and 2/3 cup of the French fried onions to the soup mixture. Gently fold everything together with a spatula until the green beans are evenly coated.
4
Transfer and bake. Pour the green bean mixture into your prepared baking dish and spread it into an even layer. Bake uncovered for 25 minutes, or until the casserole is hot and bubbling around the edges.
5
Add topping and finish baking. Carefully remove the dish from the oven. Sprinkle the remaining 2/3 cup of French fried onions evenly over the top. Return the casserole to the oven and bake for an additional 5 minutes, until the onions are golden brown and crispy.
6
Rest and serve. Let the casserole stand for 5-10 minutes before serving. This allows it to set slightly, making it easier to serve. Serve warm.
