Roasted Turkey Breast with Pumpkin Sage Gravy

Prep time: 20 minutes
Cook time: 1 hour 50 minutes
Total time: 2 hours 10 minutes
Servings: 12

Moist, delicious turkey with holiday inspired gravy!

Ingredients:

Turkey Breast:

• 1 tsp. Stonemill Essentials Ground Black Pepper
• 1/2 tsp. Stonemill Essentials Iodized Salt
• 2 tsp. fresh sage, minced
• 2 tsp. Stonemill Essentials Italian Seasoning
• 1 tsp. Stonemill Essentials Garlic Powder
• 1 tsp. Stonemill Essentials Onion Powder
• 1/2 tsp. Stonemill Essentials Paprika
• 1/2 tbsp. Baker's Corner Brown Sugar
• 4 tbsp. Carlini Vegetable Oil, divided
• 3 medium onions, diced
• 4 carrots, peeled, halved and sliced
• 2 ribs celery, sliced
• 2 48-oz. Kirkwood Boneless Turkey Breasts, do not remove netting
• 28 oz. Chef's Cupboard Canned Chicken Broth

Gravy:

• 2 tbsp. Countryside Creamery Unsalted Butter
• 2 tbsp. Baker's Corner All Purpose Flour
• 14 oz. Chef's Cupboard Canned Chicken Broth
• 3/4 cup Baker's Corner 100% Canned Pumpkin
• 1 1/2 tsp. fresh sage, minced

Directions:

1. Preheat oven to 425°.
2. Combine black pepper, salt, sage, Italian seasoning, garlic powder, onion powder, paprika, and brown sugar.
3. Combine 2 tablespoons of the spice mix with 2 tablespoons of the vegetable oil. Stir in onions, carrots and celery. Stir to coat and place in the bottom of a roasting pan.
4. Rub the turkey breasts with the remaining vegetable oil and spice mixture.
5. Place the turkey breasts skin side up on top of vegetables. Pour chicken broth on bottom of pan.
6. Place roasting pan in oven and cook turkey breasts for 1 hour 30 minutes, or until internal temperature reaches 165° in thickest part of the turkey breast.
7. Baste turkey breast every 30 minutes.
8. Remove turkey breast from oven and let rest for 20 minutes on a cutting board.  Lightly vent turkey breasts with aluminum foil.
9. Strain vegetables from pan juices, reserve both.
10. For gravy: In a medium saucepan, melt butter. Whisk in flour until combined and golden brown. Whisk in canned broth and pan juices. Bring to a boil, lower heat and simmer for 15 minutes, whisking occasionally. Add in pumpkin and sage, simmer for 5 minutes.
11. Remove netting around turkey breasts and slice into 1/2-inch thick slices. Arrange turkey breast on a platter, serve pumpkin gravy on the side.

Recipe courtesy of Chef Jonathan,
ALDI Test Kitchen