Posted by Grandma Jeanne on October 23, 2008
1/4 cup cornstarch
1/4 cup water
4 cups turkey broth and defatted pan juices
Salt and pepper
In a large saucepan, over medium heat, bring turkey broth and pan juices to a boil.
Meanwhile, blend the cornstarch and water until smooth.
Whisking constantly, slowly add the cornstarch mixture and continue stirring until the gravy is thickened.
Season to taste with salt and pepper.
Posted by Grandma Jeanne on October 22, 2008
1 (5-1/2 pound) turkey breast, fresh or frozen, thawed
4 teaspoons Italian seasoning
2 teaspoons seasoned salt
3/4 teaspoon ground black pepper
1 cup water
Preheat oven to 350 degrees F.
Place turkey breast on rack in shallow roasting pan.
Combine next 3 ingredients.
Spread seasoning mixture under skin and over entire surface of turkey breast.
Roast 2 – 2-1/2 hours or until internal temperature reaches 170 degrees F.
Loosely tent with foil for first hour.
Remove foil; add water to pan.
Baste occasionally with pan juices.
Remove turkey breast from oven. Let stand, loosely covered with foil for 15 minutes.
Transfer to platter or carving board.