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 ...

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 celery, onions and bouquet garni in a roasting tray ... Remove turkey, cover with muslin and a teatowel and allow to rest for 30 minutes. To make the gravy, add the stock to the cooking ...

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 ...

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 ...

Season and tie the turkey ... Now tie the breast, using 2 to 3 loops of kitchen string to secure it in a cylindrical shape and looping a longer string from end to end to keep the roast compact.

(Reserve them for the gravy if you ... the skin above the breast (On the top of the turkey) and smooth a few tablespoons of the herb butter underneath. 6. Tuck the wings of the turkey underneath the ...

For the best results start your gravy whilst the turkey is roasting. Make a brown stock by roughly chopping the bones and giblets. Then add a little oil to a heavy-based pan large enough to hold ...

sliced roasted turkey breast, sliced glazed ham, mashed potatoes, green bean almondine or green bean casserole, maple glazed sweet potatoes, sausage stuffing, cranberry sauce, turkey gravy ...