A perfectly cooked, crispy-skinned turkey breast can be just the ticket for a smaller holiday gathering—particularly if it comes with gravy.
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Ha! She's affraid if her gravy isnt good, Bridget will eat her!
I followed this to the letter today. My family actually exclaimed when they took a bite of the turkey breast. Just excellent. Best tasting I've made. Thank you!
I'm doing this recipe right now for Christmas' Eve!
Her constantly bringing the gravy back up was hilarious.
Skip the Gravy 0:45
How long do you roast it at the 500° point? In the instructions in the video it didn’t say how long to cook it for at 500°. If anyone knows if you can, please let me know. Thank you.
Would love to use this recipe – but I’m not giving them a credit card number for a free trial so I can see the recipe.
Made this and it was one of the best turkey's I made to date. So juicy and tender. It was 100% perfect. And for the gravy? I almost got a straw, I couldn't stop myself.
Made this using technique and the turkey was perfection!
Thank you, thank you, thank!!!! This technique is perfect.
I used this method today and everyone was raving about it! I added the broth too fast to the rue so the gravy wasn’t as thick but still really good. Thank you for helping me for my first Thanksgiving cooking all on my own. It really made it much simpler than buying a bigger turkey too. It was so tender and delicious! I will be making this again!!!🎉
Other than we bought two breasts and one was spoiled, this cooking method does quite well, Thanks.
I followed this recipe for dinner tonight and it came out just wonderful… I would reduce the salt a bit next time around. Thanks for a great thanksgiving dinner!
Followed this technique it was perfect. Added a few herbs and it was delicious. This technique is easy to follow. I highly recommend it.
Just did this for Thanksgiving. Works like a charm. Moist tasty turkey with the crispiest skin! Thanks!!
Just made it and it’s wonderful!
Thank you !
I did it!! I made real " mmm" sounds each bite. I even made a perfect gravy. Wish I could send the photo. I'm so proud of myself.
Like the old, Italian grandma who will share her recipes, but purposely leave out a key ingredient or detail, these two forgot to mention approximately how long it takes for it to reach 160. And who gets the temperature reading to be spot on 2 times? Not me.
Well everything went well up until your 500 degree increase! My oven had it. Burned in 1/2 hour!!
How long should the turkey sit out the first time before it goes in the 500 degree the second time? Thanks
They seem so uptight , lol 😂it’s only a turkey !
I didn’t see her adding salt to the gravy . Today will be my first time making it so I was just curious of how much salt and also, should I do pepper as well ?
Did she ever at how long to cook at 500? I’ve watched it several times and keep missing it
Does the gravy work with GF flour?
Actually peeling back the skin to season the meat directly answers my question of how do I make this have actual flavor cuz growing up it had zeroooo 😂
I made the gravy as directed and it is wonderful. Using the back piece to make a broth together with the veggies is satisfying to say that every part of the bird was used, but buying store bought turkey both would be a time saver for sure. Also the broth could be made days in advance and then used when the day arrives.
Not 1 speck of black pepper
About how long at 500 degrees does it take?
Bridget likes gravy
So glad I found this video! I’m doing a breast for the first time and will follow these clear instructions
Can I just salt under the skin or do I have to do all the removing of parts? I don’t need the gravy
I just salted my 5.6 lb turkey breast with Trader Joe's Sea Salt. Is that ok? i couldnt find Kosher salt
I tried to duplicate this, reduced down to about 2 1/2 cups of broth. Should I just add water to bring it up to 4 cups?
Great Video ! How long total time did this size breast take to cook? Thanks
I followed your methods and the breast just went in the fridge. Hope it's good!
Would cornstarch instead of flour to make gluten free ruin the gravy?