Make your Thanksgiving or other special-occasion dinner easy with this can’white gravy-miss homemade gravy recipe. Use the drippings from your roasted turkey, and the gravy is done in just 20 minutes. Stir in the bouillon granules, poultry seasoning and white pepper. This gravy recipe is foolproof, but that doesn’t mean you can’t give it a flavor twist or adapt it to suit your tastes or dietary needs.
Add aromatics like sage or thyme, or toss in other flavor enhancers like ground cloves, maple syrup, apple cider, dry sherry or red wine. The technique of sandwiching a layer of bread stuffing between two boneless turkey breasts is adapted from a recipe by Julia Child. It can be served instead of — or alongside, if you have a large group — a traditional Thanksgiving turkey. Don’t fuss overmuch about the assembly. Even if the stuffing seems to be escaping, or if the shape is more like a football than a turkey, once the roast is wrapped and baked, it will contract into a neat bundle.
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. Turn the breast on one side and use the tip of a sharp knife to carve off the breast in one piece, following the curve of the rib cage. Alternatively, ask the butcher to do the boning for you. Place breastbone and any scraps in a deep pot and cover with cold water. Let stock cool slightly, then strain, discard bones and reserve.
Assemble and cook the roast: Heat oven to 325 degrees and place rack in lower third of oven. Melt 4 tablespoons of the butter in a saucepan or microwave. Dip cheesecloth in butter, shake off excess and lay out in roasting pan. Spread out the turkey skin, outer side down, on the cloth.
Season turkey breasts with salt and pepper and paint with melted butter. Place one breast, cut side up, in the center of the cloth. 2 of the stuffing over the meat in a neat layer. Set aside remaining stuffing in a casserole to bake separately. Top stuffing with the second breast, cut side down, arranging it so that the thick end of the top breast drapes over the tapered end of the bottom one.
