Easiest-Ever Roast Whole Turkey Breast with Gravy
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- čas přidán 8. 05. 2024
- 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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As a chef.... She's on point... It's up to you to jazz your dish up to your taste... She basically gave you the masterchef basics.... Well done chefs....
My late Grandmother taught me to cook this way, sometimes less is more
Yup, this is a great example of teaching you to walk before you run. The focus is on getting the meat (and gravy!) right, which you'll need to do no matter what other flavours you add!
@@marinemom-jq3xuSame here! She actually had a cute saying for Turkey.... "Let the turkey talk for you." 😊
As a chef, what are your thoughts on them going all the way up to 165? Aiming for 155 I thought was the pro target for the best results?
@@jedimindtrixr4kidz294 for turkey to be safe 160 with the 5 degree carry over
Erin is great. Confident, simple and on point cooking style. I like it..
As a greek cook
(Long time ago)
I like to say I love watching ur cooking channel 😋
It relaxes me.
And get new ideas
Thank you is too little to you.
Ur amazing 👏 💖
Her voice is so soothing and easy to listen to. will definitely try this recipe.
Erin is a great pro! Thank you!
I really enjoy watching Erin’s cooking style. Love the recipe.
Erin's great, but this recipe was developed several years ago by her colleague Annie Petito.
@@sandrah7512 thanks for the clarification. I’m from Oz and we don’t have channels like this. I’m doing most of my learning through YT.
What’s the cooking time when returned to 500 degree oven?
Love this updated Turkey Breast Receipe!! I can make this for after TG weeekend!
Looks fantastic! I’m going to try this this year! Keep up the great work, Chefs!
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!
Thank you for sharing your wonderful recipes with us. Have a blessed and beautiful weekend.
So good to see you both back....
It’s the most DELICIOUS turkey every year I get compliments from family members who have slowly told others how good it is and they always want to come over to my parents to eat
So glad I found this video! I’m doing a breast for the first time and will follow these clear instructions
Looks delicious! I must say both of their hair is on point!
looks so easy to cook, thank you
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!!!🎉
Thank you, thank you, thank!!!! This technique is perfect.
Just made it and it’s wonderful!
Thank you !
Followed this technique it was perfect. Added a few herbs and it was delicious. This technique is easy to follow. I highly recommend it.
I think I'm going to make this this year. Looks incredible.. spot on , all boxes checked for the tastiest turkey breast and gravy ! Ty again ladies ❤
Just bought my turkey breast today, I am definitely making this.
Made this using technique and the turkey was perfection!
I missed you guys tons!!!
Many different meal combinations right there and...Ohh so tasty
Well done, Erin.
Cheers
Just finished the whole nine yards...looks delish!
Smerican test kichen is the best on the world
Bravo bravo bravo ❤❤❤❤❤❤❤
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.
I'm doing this recipe right now for Christmas' Eve!
I made this for my husband and I with a small breast and he said it was the best turkey he's ever had. Better than the most recent best, which was a deep fried turkey we had. This is the best recipe and really so easy.
Absolutely beautiful video.
Just did this for Thanksgiving. Works like a charm. Moist tasty turkey with the crispiest skin! Thanks!!
how long did you cook for at 500 degrees?
@@lillypatience I forget exactly how long, it seemed quite short. I kept an eye on it and checked it with a thermometer until it was ready.
@@watchitcookit4017 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.
Great Video ! How long total time did this size breast take to cook? Thanks
Awesome!After seeing this video im doing turkey breast for 2 of us!Doing a whole turkey is to much work and at 69 i would rather have easier if i can get gravy to!Will of course make my Einkorn bread stuffing to go with!Will order more turkey wings to make more broth for the stuffing.Thanks for this video!
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!
You ladies are awesome.
I followed your methods and the breast just went in the fridge. Hope it's good!
Thank you, so much, for t u his video. It's much easier to cook a breast, than it is to cook a whole turkey. I'm going to try it!
ATK reading my mind! Just in time - will be doing this next week!
Might I suggest you make this the week AFTER next week ?!?
500 degreee cook temp for the second oven session, but how long does the turkey cook for to hit 160 degrees?
I’m asking that question too
Want to know that too. 20min? 30min?
I'm having thanksgiving dinner again with this recipe and the turkey just went in at 325. Now I'm wondering apx how long for the 2nd part at 500...
Yep, she forgot to mention it!
With a 7 pound it took exactly a half hour. The temperature continued to rise until it was exactly 160°
Delicious ❤
Delicious!!!
I would love to see a video on how to take a whole turkey and prep it for a breast roast. Last thanksgiving I wanted to roast the breast and confit the legs. So I took the legs off, trying to emulate how I'd quarter a chicken. I don't know what went wrong. The breast section definitely needed more skin, but when I checked the legs, it wasn't there either. Plus I had just absolutely mangled the edges of the breast, so it didn't want to sit up in the pan. I wound up spatchcocking it. This served two purposes. By flattening the breast I was more confident that it wasn't going to tip over, which I was certain it would do the way I'd left it. And also, spatchcocking puts slack in the skin. Since I didn't have enough skin to begin with, it was beneficial to reduce the geometric demand for it as the skin shrinks during cooking.
The breast came out alright. The confit legs were amazing. That's not a brag. Low-and-slow-and-wet is always more foolproof than roasting even for a novice like myself, as long as the novice relies on the correct authorities and follows their instructions carefully. I think I consulted ATC and a couple other channels before doing the legs. Yum. They should just invent a turkey that's all legs. And instead of a head and neck, it has fresh baguette. You confit the legs, you toast the baguette. You wouldn't even need to supply dessert. Just eat more meat and bread.
I'm doing duck this year. I don't know why I'm preparing a _less_ familiar bird than the last one I messed up, but here we are. Confit legs, pan-frying the breast. I think it's for the best.
Delicious 😋
Her constantly bringing the gravy back up was hilarious.
0:45 - an iconic Bridget moment.
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.
Lovely tutorial❤
welldone as always 😋🥰🫡👏👌🙏🌾🌿🍀🌻🌷🌸🌹🥀🌿🍀🌾
Thanks I bought a Turkey breast so this helps.
Wow never knew you can buy the turkey like this !
YUM!!!
Can you give an approximate time needed for the 7lb breast at 500 degrees? Also won’t it continue to cook after it is removed from the oven?
Yes, that's why they want you to take it out when it registers 160. The carryover should push it to 165. I suspect the remaining time is around 15 minutes. You could always check when the skin looks done, take it out and temp it. That's my plan.
Thanks.. will use MEATER, as she did not say how long at 500 degs , but 15 mins sounds right @@kariemitchell5132
@@KenH-tj3fwmy guess was 15 minutes as well...we're having ours today so fingers crossed🤞
I could easily eat 1/2 of it over 3 days 1/3 each day!!!
Very helpful video. Can you add a little dried herbs or spices to the salt that goes under the skin, would that affect this method?
ATK has 100+ methods for cooking special-occasion turkey, including some that use herbs. The herbs are usually fresh and hearty like thyme and rosemary, although they have used more delicate herbs as well, they just added them under the skin in a rub or paste just prior to roasting as they would likely start to turn brown/black shortly after being minced and exposed to the turkey meat if left to sit overnight like the salt in this method.
No butter either?
I heard it's better to add herbs after marinating. Last time I made turkey I made some herb butter and slathered it on it before roasting
You can pull the skin back again before roasting and add your herbs and butter under the skin if you don't mind not having crispy skin. Personally, I don't eat the skin, so I prefer the herbs 🌿 and butter 🧈
@@toughbutsweet1melted butter is brushed on top of the skin before roasting.
Does America’s test kitchen do multiple takes to get the temperature exact
Does the gravy work with GF flour?
They come for the turkey and my popular blueberry 🫐 crumble
based
I’ve wet brined my turkey now and perfected my brine over a total of 10 years now and my brine is quite delicious, and the turkey comes out just amazing and juicy EVERY SINGLE TIME, I brine turkey the weekend before thanksgiving from Sunday-Wednesday then take it out Wednesday morning pat it dry, make a compound butter with rosemary sage and thyme I put it underneath the skin of whole breast , the legs , the wings , the back of the turkey by the oysters , and rub a bit of it with some salt over the skin , then leave it uncovered in the fridge all Wednesday until Thursday afternoon let it come to room temperature before putting it in the oven
now im hungry
Great video! Curious where do you buy just a bone-in turkey breast?
Supermarkets around me carry them; look where the've got the frozen turkeys and they'll be near them if they've got them in stock. It's a smaller cut too, so smaller package.
A good grocery store with a full meat department will cut up a turkey for you, sending the unwanted pieces to the self serve case. This past Sunday, my favorite store sawed in half through the back and breast bone as I wanted a full turkey, but not all at once. This was frozen solid - they do this all the time at no charge. Again, if I only wanted half, they would have sent the other half to the self serve case.
I wish more groceries near me would sell bone in turkey breast. I’ve only seen the boneless ones. Anyway, I’m going to salt and air dry my turkey this year. Wet brining was a chore and I’m not getting any younger.
Ask at the meat counter in your store. They can probably get one for you.
Now that I have a Breville Joule immersion cooker I much prefer to remove the skin and cook it in the oven separate from the meat which I cook using the Sous Vide method. That guarantees the meat is perfect and not dry.
How long should the turkey sit out the first time before it goes in the 500 degree the second time? Thanks
I've seen recipes which include injecting fluids such as seasoned wine into the breast meat before cooking, . Would that significantly change the other steps in the recipe, such as the target temperatures?
Target temps are related to food safety, so 160 coming out of the oven, and 165 during carryover cooking, regardless of whether you injected the meat with a liquid or not. But really, injection is unnecessary because salting the meat enables the turkey to retain its own natural juices. Save the wine for the gravy (as they did here), where its flavor will be more noticeable, as well as for drinking with dinner.
@@sandyv2195 Thanks
Love Erin. But it is so great to see Bridgett. Where have you been?
Bridget likely hasn't been anywhere. She's featured in their PBS TV shows - ATK and Cook's Country - and once those episodes air on PBS, they become available to add to CZcams and whatever other streaming platforms ATK uses. It only takes a few weeks out of the year to record these episodes and then everyone goes back to their ATK day jobs which in part for Bridget is planning the next TV seasons of ATK and CC as well as travelling around the country promoting the company and the shows. The episodes of ATK from Season 23 you're seeing now were recorded over a year ago and the upcoming Season 24 has also been shot and will likely be ready to premier on PBS in January before making its way to CZcams around this time next year. Season 16 of CC is currently airing on PBS (likely showing up YT in the new year and recording Season 17 is also underway (or possible complete).
@@sandrah7512 Thank you, Sandra. I was worried about her. Happy Thanksgiving. 🦃
BRIDGETTTTTTTTT !!!!!!!!
I have missed her…
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 😂
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.
I make a turkey breast every year. We only eat the white meat so it is such a waste to cook a whole turkey. Plus it cooks quicker. You pay a little more per pound but I think its worth it.
How long was the turkey in at 500 degrees? That's kind of important.
Following the link to their website it says "15 to 30 minutes" which seems like a wide range at 500 deg. but maybe they're covering for differences in weights
Use an oven temp probe inserted into the thickest part of the breast to be sure when to pull. They said to pull at 160 which raises to at least 165 (likely went even further). If you want next level turkey though pull it at 150 so it raises to around 155. It's completely safe and will change how you view turkey. 165 gets stringy, even if it stays moist. 155 is a completely different experience.
I always hoped to meet and charm Bridget. Not a stalker. LOL!
About how long at 500 degrees does it take?
And then save those rib bones in the freezer for the Christmas turkey!
About how long at 500 degrees?
Should we look for turkey breast that doesn’t have added brine, listed in the package? I’m worried that it will be over salted. Most of the options I am finding have either water and salt or broth listed.
From the recipe: “If you’re using a self-basting (such as a frozen Butterball) or kosher turkey breast, do not salt in step 2.”
@@sandrah7512 Thank you! I couldn't see the recipe without a subscription.
Would cornstarch instead of flour to make gluten free ruin the gravy?
How long at 500?
About how long was it in high heat to go from 130 to 160?
you have to go by the temperature not the time, because every oven and every turkey and every pan is going to be different. Rely on time is how you get to overcooked turkey.
As much as I love dark meat, I think this is going to be on the table this year since there will be just three of us. Lucky dogs or whoever gets the other half of the turkey 😢
Freeze the leftovers. Good soup
Buy a couple of legs at the grocery store
Bridget likes gravy
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 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?
Had same issue
Great recipe . I'd make the turkey stock the day before when separating the backbone and trimming from the turkey breast Then make the gravy while cooking the turkey . One less thing to do when cooking the breast and everything else being made for Thanksgiving .
Skip the Gravy 0:45
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.
Looks beautiful, but seasoned with salt only is lacking.
Erin was happy with the gravy as it was. The actual recipe does, however include seasoning with both salt and pepper to taste for the gravy, as needed.
Did she ever at how long to cook at 500? I’ve watched it several times and keep missing it
😊❤❤❤❤❤❤
I'll just stick buying Heinz. Lol😅 Too many years doing it the hard way!😩
Yea , I’m opting for Trader Joe’s Gravy
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.
I watched the video again to figure out how long the second stage of cooking should take and they never said it!
@@lifehack922 I cooked the recipe twice this week and both times it was on the dry side. Not a big turkey fan anyway, but next time, it will be dark meat.
Where is the rest of the seasonings?
I, too, am wondering. 🤔
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 ?
Taste yours first, then add small amounts of salt and/or pepper to your liking!
Everybody probably loves Erin much like Julia Child but of this era(also Bridget)!
The Pangs (and every other Asian) be like "BUT YOU'RE NOT USING THE BEST PARTS OF THE BIRD" 😁
What part is that?
@@kimgault7577 legs, especially the thighs. The dark meat itself is more flavorful, coupled with extra fatty tissues and a higher skin:meat ratio, it's objectively better than the breast meat.
🙂🙂🙂🙂Great job! 👍This is simply fantastic.🙂We love it! 👍Big like 🙂Thanks for Sharing amazing and incredible content. 👍🙂Your new friend here. we really enjoyed your content. We visited your channel & love it. 🙂Stay blessed and keep Sharing! 🙂🙂Stay connected🙂🔔✅💯👍🤝
They seem so uptight , lol 😂it’s only a turkey !
Probably due to all the clients they worked for over the years ...
I say good on them for making their own programming and sharing knowledge with the world.
I'm a subscriber now
You can tell by Bridget's face that she wasn't really tickled with this.
Looks like very little seasoning went into this as well ...
I just salted my 5.6 lb turkey breast with Trader Joe's Sea Salt. Is that ok? i couldnt find Kosher salt
Your doing great, no problem!
She's great at this... but for the love of all that is holy take your rings off when you do this
Just stop. Good grief. How do you people function in life.
@@kimgault7577 presumably without food poisoning