Turkey Breast with
Mushroom Gravy


When you look for turkey recipes online the temperature you cook the turkey breast at can range anywhere from 250 to 450. I find that 350 works best for a turkey breast with back and rib portions and will produce a perfectly cooked turkey breast.


    1 (3-pound) Turkey Breast with back and rib portions
    Poultry seasoning
    Garlic salt
    Olive oil


    Mushroom Gravy

    cup water
    Stock plus enough water to make 2 cups (see directions)
     1 teaspoon chicken base
    cup butter
    1 cup coarsely chopped mushrooms
     cup all-purpose flour


1.   Preheat oven to 350.

2.    Place the turkey breast in a 13 x 9 x 2-inch baking dish. Sprinkle with paprika, poultry seasoning and garlic salt. Drizzle with about two teaspoons of olive oil.Place in oven and bake for 1 to 2 hours or until internal temperature reaches 170 on a meat thermometer.

3. When turkey is done place it on a plate and return to warm oven after
     turning off the heat. This keeps the turkey warm while making the gravy.

4. Add cup water to the baking dish and use a fork to loosen all the tasty
    bits in the pan. Pour this stock into a 2 cup glass measuring cup. Add enough
    water to make two cups. Stir in chicken base.

5. In a 10-inch frying pan, melt the butter and fry the mushrooms for a few
    minutes. Use a whisk to stir in the flour then add the two cups of stock all at
    once. Whisk until thickened.

6. Slice the turkey breast and serve with mushroom gravy.  

         Makes 4 servings