Best 6 Herbed Turkey Breast In Gravy With Creamed English Peas And Cranberry Compote Recipes

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Savor the flavors of a delectable herbed turkey breast enveloped in a rich and flavorful gravy. Steamed creamed English peas add a vibrant touch of green and a creamy texture to the dish, while the tangy cranberry compote provides a burst of sweetness and tartness, perfectly complementing the savory turkey. This dish is not only a feast for the senses but also a delightful centerpiece for any special occasion, leaving a lasting impression on your taste buds and those of your guests.

Here are our top 6 tried and tested recipes!

TURKEY BREAST WITH GRAVY



Turkey Breast With Gravy image

A recipe from Taste of Home that was published years and years ago and has never failed to please. Good enough for company. Take advantage of sales and stock up, you'll want to do a repeat soon.

Provided by gailanng

Categories     Turkey Breasts

Time 2h45m

Yield 6 serving(s)

Number Of Ingredients 13

1 bone-in turkey breast (5 to 6 pounds)
cooking spray or vegetable oil
1 medium onion, quartered
2 celery ribs, sliced
1 tablespoon lemon-pepper seasoning
salt
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 teaspoon rubbed sage
1 teaspoon paprika
2 tablespoons all-purpose flour
1 cup water
1 chicken bouillon cube

Steps:

  • Preheat oven 325°.
  • Place turkey breast in a shallow baking pan; coat the outside of the turkey with cooking spray or lightly rub with vegetable oil. Tuck onion and celery underneath in the breast cavity. Combine seasonings and salt; rub over turkey.
  • Bake, uncovered, for 2-1/2 to 3 hours or until a meat thermometer reads 185°, basting every 30 minutes. Remove turkey and keep warm. For gravy, combine flour and water in a saucepan until smooth. Add pan drippings and bouillon. Bring to a boil over medium heat, stirring constantly; boil for 2 minutes.
  • Note: If the bottom of the pan begins to dry, add a slight amount of water to the pan.

HERBED SLOW COOKER TURKEY BREAST



Herbed Slow Cooker Turkey Breast image

A slow-cooked turkey breast that will melt in your mouth!

Provided by Peggy Esposito

Categories     Meat and Poultry Recipes     Turkey     Breasts

Time 4h10m

Yield 6

Number Of Ingredients 10

1 (3 pound) bone-in turkey breast half
2 tablespoons butter, softened
¼ cup whipped cream cheese spread with garden vegetables
1 tablespoon soy sauce
1 tablespoon minced fresh parsley
½ teaspoon dried basil
½ teaspoon dried sage
½ teaspoon dried thyme
¼ teaspoon ground black pepper
¼ teaspoon garlic powder

Steps:

  • Place turkey breast into a slow cooker. Combine butter, whipped cream cheese spread, soy sauce, parsley, basil, sage, thyme, black pepper, and garlic powder in a small bowl until smooth. Brush herb mixture over the turkey breast. Cover slow cooker.
  • Cook until turkey is tender, 4 to 6 hours on High or 8 to 10 hours on Low.

Nutrition Facts : Calories 324.5 calories, Carbohydrate 0.9 g, Cholesterol 181.1 mg, Fat 7.4 g, Fiber 0.2 g, Protein 60 g, SaturatedFat 4.1 g, Sodium 312.2 mg, Sugar 0.4 g

HERB ROASTED TURKEY BREASTS WITH PAN GRAVY



Herb Roasted Turkey Breasts With Pan Gravy image

This is the turkey I make for all holiday dinners. Rachael Ray makes it with breasts only, and that's what this recipe follows, but I make it with the whole bird. So moist and tender, and great flavor.

Provided by Chef Jodi Town

Categories     Turkey Breasts

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 15

1 small onion, peeled and coarsely chopped
1 lemon, scrubbed clean
12 fresh sage leaves
1/4 cup fresh flat-leaf parsley
3 tablespoons extra virgin olive oil
olive oil, for oiling pan
1 teaspoon salt, plus more as needed
6 fresh bay leaves
4 tablespoons butter
2 (2 -2 1/2 lb) boneless turkey breast halves, skin on
fresh ground black pepper
3 tablespoons all-purpose flour
1/4 cup apple brandy (recommended ( Calvados)
2 -3 cups apple cider
salt and pepper

Steps:

  • Preheat the oven to 450 degrees F. Oil a roasting pan and set it aside.
  • Put the onion into the bowl of a food processor. Using a vegetable peeler, peel the zest from the lemon in thin strips, being careful not to cut into the bitter white pith. Add the lemon zest to the food processor and reserve the whole lemon for another use. Chop the onion and lemon zest until fine. Add the sage, parsley, olive oil, and 1 teaspoon salt and pulse until it forms a coarse paste.
  • Put 2 of the bay leaves and the butter into a small pan and heat over medium-low heat until the butter is bubbling. Remove from the heat and set aside.
  • Put the turkey breasts on a work surface. Carefully run your fingers between the skin and the flesh from 1 end, being careful not to pull it completely off, creating a pocket. Season the turkey breasts generously with salt and pepper. Stuff half of the herb paste under the skin of each breast, and spread it evenly under the skin. Transfer the breasts to the roasting pan, and slide 2 bay leaves underneath each one. (The heat of the pan will release the bay leaf oils and flavor the breast.) Using a pastry brush, baste the breasts with half of the bay butter.
  • Place the turkey in the oven and immediately decrease the temperature to 400 degrees F. After 20 minutes, baste the turkey breasts with the remaining butter, and roast for an additional 20 to 25 minutes, until cooked through, and a thermometer placed in the thickest part of the breast registers 170 degrees F.
  • Remove from the oven, transfer to a platter, cover, and let rest for 10 minutes before carving while you make the gravy.
  • Put the roasting pan over the burner on medium heat. Sprinkle the flour over the pan juices, and cook, stirring, for a few minutes. Add the apple brandy, and scrape the pan to lift the bits that are stuck to the bottom. Cook for a minute to burn off the alcohol, then, while stirring, pour in the apple cider. Bring to a simmer, and stir until thickened. Season with salt and pepper.
  • Slice the turkey breast on the diagonal, and serve with warm gravy.

SLOW-COOKER TURKEY BREAST WITH CRANBERRY GRAVY



Slow-Cooker Turkey Breast with Cranberry Gravy image

I created this dish when I was craving Thanksgiving dinner, and it was still over a month away. You get all the bells and whistles of Thanksgiving dinner in no time, Add a vegetable, some mashed potatoes and you're ready to eat. -Cynthia Gerken, Naples, Florida

Provided by Taste of Home

Categories     Dinner

Time 3h25m

Yield 12 servings.

Number Of Ingredients 13

2 boneless skinless turkey breast halves (2 to 3 pounds each)
1/2 teaspoon salt
1/2 teaspoon pepper
3 fresh thyme sprigs
2 tablespoons butter
1 cup whole-berry cranberry sauce
1 cup apple cider or juice
1/2 cup chicken stock
1 envelope onion soup mix
2 tablespoons maple syrup
1 tablespoon Worcestershire sauce
1/4 cup all-purpose flour
1/4 cup water

Steps:

  • Place turkey in a 5- or 6-qt. slow cooker; sprinkle with salt and pepper. Add thyme and dot with butter. Combine cranberry sauce, cider, stock, soup mix, syrup and Worcestershire; pour over turkey. Cook, covered, on low 3-4 hours or until a thermometer inserted in turkey reads at least 165°). Remove turkey and keep warm., Transfer cooking juices to a large saucepan; discard thyme sprigs. Combine the flour and water until smooth. Bring cranberry mixture to a boil; gradually stir in flour mixture until smooth. Cook and stir until thickened, about 2 minutes. Slice turkey; serve with cranberry sauce.

Nutrition Facts : Calories 259 calories, Fat 4g fat (2g saturated fat), Cholesterol 91mg cholesterol, Sodium 537mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 1g fiber), Protein 36g protein.

CRANBERRY STUFFED TURKEY BREASTS



Cranberry Stuffed Turkey Breasts image

I made these once for a holiday dinner party, and they were such a hit that I started making them for Thanksgiving instead of a whole turkey.

Provided by Esther Nelson

Categories     Meat and Poultry Recipes     Turkey     Breasts

Time 2h

Yield 10

Number Of Ingredients 7

1 (12 ounce) package herb-seasoned bread stuffing mix
2 skinless boneless turkey breasts
1 cup chopped pecans
2 (8 ounce) packages dried, sweetened cranberries
2 tablespoons olive oil
6 lettuce leaves
½ cup pecan halves

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Prepare stuffing mix according to package directions. Set aside to cool.
  • With a sharp knife, butterfly breasts open to lay flat. Place each breast between two sheets of waxed paper, and flatten with a mallet. Spread the prepared stuffing to within 1/4 inch of the edge of each breast. Sprinkle each one with chopped pecans and dried cranberries, reserving some of the cranberries for garnish. Roll up tightly in a jellyroll style, starting with the long end. Tuck in ends, and tie in sections with string, about 4 sections around the middle and one running the length of the roll to secure the ends.
  • Heat olive oil in a large cast iron skillet over medium-high heat. Carefully brown rolls on all sides.
  • Place skillet in oven, uncovered. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour, or until the internal temperature is at 170 degrees F (78 degrees C) when taken with a meat thermometer. Do not let these get overly dry.
  • Allow rolls to set for 15 minutes before removing string, and slicing into 1/2 to 3/4 inch circles. Leave one roll whole, and slice the other for presentation. Stuffing will be spiraled into meat. Present on your prettiest platter on a bed of curly lettuce, and garnish by sprinkling with the remaining 1/2 cup pecan halves and the reserved dried cranberries.

Nutrition Facts : Calories 369.2 calories, Carbohydrate 28 g, Cholesterol 34.4 mg, Fat 18.4 g, Fiber 2.7 g, Protein 23.2 g, SaturatedFat 2.5 g, Sodium 857.5 mg, Sugar 3.5 g

HERBED TURKEY GRAVY



Herbed Turkey Gravy image

This traditional gravy recipe works for any roasted meat or poultry. You'll get eight ¼-cup servings in 2 cups of gravy. -Taste of Home Test Kitchen

Provided by Taste of Home

Time 20m

Yield 2 cups.

Number Of Ingredients 6

Turkey drippings
1 to 1-1/2 cups chicken broth
1/4 cup all-purpose flour
1/4 teaspoon dried thyme
1/4 teaspoon rubbed sage
1/4 teaspoon pepper

Steps:

  • Pour drippings and loosened browned bits into a 2-cup measuring cup. Skim fat, reserving 1/4 cup. Add enough broth to the drippings to measure 2 cups. , In a small saucepan, combine flour and reserved fat until smooth. Gradually stir in the drippings mixture. Stir in the thyme, sage and pepper. Bring to a boil; cook and stir until thickened, about 2 minutes.

Nutrition Facts : Calories 74 calories, Fat 7g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 132mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

Tips:

  • To ensure even cooking, use a meat thermometer to check the internal temperature of the turkey breast. It should reach 165°F (74°C) in the thickest part.
  • For a richer gravy, use the browned bits left in the pan after cooking the turkey breast. Deglaze the pan with white wine or broth, then whisk in the gravy ingredients.
  • To make the creamed English peas, use fresh or frozen peas. If using frozen peas, thaw them before cooking.
  • For a tangy cranberry compote, use fresh or frozen whole or chopped cranberry. Combine the sugar and water in a pan, then bring to boil. Add the cranberry and sugar and cook until the compote is thickened.
  • Serve the turkey breast with the gravy, creamed English peas, cranberry compote, mashed potatoes, and stuffing.

Conclusion:

This herbed turkey breast with gravy, creamed English peas, and cranberry compote is a delicious and elegant meal that is perfect for a special occasion. The turkey breast is cooked to perfection and the gravy is rich and flavorful. The creamed English peas are a classic side dish and the cranberry compote adds a touch of sweetness and tartness. This dish is sure to impress your guests.

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