TURKEY BREAST ROAST & MAYONNAISE TRICK
A friend sent me this recipe with a "Mayo" trick. The skin is crisp, flavorful, the meat stays moist and delicious. This combo makes the best tasting gravy I have ever had ! With slow roasting the meat stays so tender and juicy. I have never had a better tasting turkey breast.
Provided by Nancy J. Patrykus
Categories Roasts
Time 3h25m
Number Of Ingredients 4
Steps:
- 1. Use a foil lined 13x9 inch roasting pan. Combine butter and chicken broth, pour over turkey. Rub mayonnaise all over turkeys exterior. Salt lightly if desired. Roast at 300F until internal temperature reaches 170F. I raise the temperature to 350F for the last 30-35 minutes to crisp the skin.
- 2. Remove from oven and let sit for about 30 minutes before slicing.
- 3. If you need to make a lot of gravy, double the butter and broth.
- 4. To make the gravy: pour pan drippings into a saucepan and bring to simmer over medium heat. Add 1 Tablespoon cornstarch per cup of broth/ drippings to 1/4 cup cold water. ( You usually need 2-3 Tablespoons). Mix well to dissolve. Stir cornstarch mixture into broth and stir till thickened. Add salt and pepper to taste. If to thin dissolve more cornstarch in water and add until desired thickness. If to thick just add more water or broth.
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