Roasted Turkey Breast With Pumpkin Sage Gravy

Moist, delicious turkey with holiday inspired gravy!

Directions:

  1. Preheat oven to 425°.
  2. Combine black pepper, salt, sage, Italian seasoning, garlic powder, onion powder, paprika and brown sugar.
  3. Combine 2 tablespoons of the spice mix with 2 tablespoons of the vegetable oil. Stir in onions, carrots and celery. Stir to coat and place in the bottom of a roasting pan.
  4. Rub the turkey breasts with the remaining vegetable oil and spice mixture.
  5. Place the turkey breasts skin side up on top of vegetables. Pour chicken broth on bottom of pan.
  6. Place roasting pan in oven and cook turkey breasts for 1 hour 30 minutes, or until internal temperature reaches 165° in thickest part of the turkey breast.
  7. Baste turkey breast every 30 minutes.
  8. Remove turkey breast from oven and let rest for 20 minutes on a cutting board.  Lightly vent turkey breasts with aluminum foil.
  9. Strain vegetables from pan juices, reserve both.
  10. For gravy: In a medium saucepan, melt butter. Whisk in flour until combined and golden brown. Whisk in canned broth and pan juices. Bring to a boil, lower heat and simmer for 15 minutes, whisking occasionally. Add in pumpkin and sage, simmer for 5 minutes.
  11. Remove netting around turkey breasts and slice into 1/2-inch thick slices. Arrange turkey breast on a platter, serve pumpkin gravy on the side.

Recipe courtesy of Chef Jonathan,
ALDI Test Kitchen

Ingredients:

Turkey Breast:

1 teaspoon Stonemill Essentials Ground Black Pepper

1/2 teaspoon Stonemill Essentials Iodized Salt

2 teaspoons fresh sage, minced

2 teaspoons Stonemill Essentials Italian Seasoning

1 teaspoon Stonemill Essentials Garlic Powder

1 teaspoon Stonemill Essentials Onion Powder

1/2 teaspoon Stonemill Essentials Paprika

1/2 tablespoon Baker's Corner Brown Sugar

4 tablespoons Carlini Vegetable Oil, divided

3 medium onions, diced

4 carrots, peeled, halved and sliced

2 ribs celery, sliced

2 48-ounce Kirkwood Boneless Turkey Breasts, do not remove netting*

28 ounces Chef's Cupboard Canned Chicken Broth*


Gravy:

2 tablespoons Countryside Creamery Unsalted Butter

2 tablespoons Baker's Corner All Purpose Flour

14 ounces Chef's Cupboard Canned Chicken Broth

3/4 cup Baker's Corner 100% Canned Pumpkin*

1 1/2 teaspoons fresh sage, minced

*These are Seasonal items that are only in stores for a limited time and may no longer be available.


Prep Time:
20 minutes

Cook Time:
1 hour, 50 minutes

Total Time:
2 hours, 10 minutes


Servings:
12