Along with a roasting pan or 9x13-inch casserole dish, oven-safe rack, and wooden cutting board, you'll need the following ingredients for the turkey breast and gravy. Here is a quick visual ...

Reheat the turkey and gravy, covered, for 30 minutes ... Follow the directions as listed, except roast the turkey breast for about 2 hours, adding more water to the pan if it gets dry, until ...

This butter keeps the turkey breast tender, juicy and provides rich flavour ... Keep the drippings from roasting pan for gravy. Now you can decorate around your turkey and make it festive. Place the ...

Place the turkey breast on a board and gently remove ... and a tea towel and leave to rest for 15 minutes. For the gravy, put the roasting tin on the hob over medium heat and stir in the flour.

The main reason for brining a turkey is to produce a more juicy, moist result. Most roast turkeys I have come across— and at times endured— have been dry and tough. Roast turkey that is not ...

Slide a small rubber spatula between the skin and the breast meat to separate ... for about 30 minutes while making the gravy. While the turkey is roasting, remove the congealed fat from the ...

After 30 minutes, turn the breast skin-side up, tucking the clementine pieces under the meat if they are looking nicely browned. Roast ... the turkey once sliced (or them add to your gravy).

Soak the cheesecloth in the remaining citrus butter and drape it over the breast and legs; pour any remaining butter on top. Roast the ... transfer to a gravy bowl. Carve the turkey and serve ...

Alternatively, smear the breast ... Serve in a hot gravy boat. If possible, present the turkey on your largest serving dish, surrounded by crispy roast Potatoes and garnished with large sprigs ...