Cajun Turkey And Gravy
Tasty Team
November 25, 2020
Total Time
2 hr
2 hr
Prep Time
15 minutes
15 min
Cook Time
1 hr 30 min
1 hr 30 min
Total Time
2 hr
2 hr
Prep Time
15 minutes
15 min
Cook Time
1 hr 30 min
1 hr 30 min
Ingredients
for 6 servings
- 1.3 g frozen Cajun-style boneless turkey breast with gravy (1.3 g), thawed, 3 pound (
- kosher salt, to taste
- freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 3 stalks celery, cut crosswise into thirds
- ½ large yellow onion, roughly chopped
- 6 cloves garlic cloves
- water, as needed
Nutrition Info
- Calories 79
- Fat 4g
- Carbs 2g
- Fiber 0g
- Sugar 1g
- Protein 6g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 350°F (180°C).
- Pat the turkey breast dry with paper towels and season with salt and pepper.
- Heat the olive oil in a large, high-walled, oven-safe skillet over medium-high heat. Add the turkey breast, skin-side down, and sear until golden brown, 4–5 minutes. Flip the turkey breast, then scatter the celery, onion, and garlic around the pan.
- Transfer the pan to the oven and cook, basting with the pan juices every 30 minutes, until the internal temperature of the turkey breast reaches 165°F (75°C), about 75 minutes. Add water as needed if the bottom of the pan is starting to burn.
- Remove the turkey from the pan and let rest for 15 minutes before carving.
- Meanwhile, strain the turkey drippings through a fine-mesh strainer into a liquid measuring cup. Add water to reach 1 cup total liquid.
- Add the pan drippings and water to a small saucepan, along with the prepared gravy packet. Bring to a boil over high heat, then reduce the heat to medium-low and simmer, whisking constantly, until thickened, 5–7 minutes.
- Carve the turkey into ½-inch slices and serve with the gravy.
- Enjoy!
Ingredients
for 6 servings
- 1.3 g frozen Cajun-style boneless turkey breast with gravy (1.3 g), thawed, 3 pound (
- kosher salt, to taste
- freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 3 stalks celery, cut crosswise into thirds
- ½ large yellow onion, roughly chopped
- 6 cloves garlic cloves
- water, as needed
Nutrition Info
- Calories 79
- Fat 4g
- Carbs 2g
- Fiber 0g
- Sugar 1g
- Protein 6g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 350°F (180°C).
- Pat the turkey breast dry with paper towels and season with salt and pepper.
- Heat the olive oil in a large, high-walled, oven-safe skillet over medium-high heat. Add the turkey breast, skin-side down, and sear until golden brown, 4–5 minutes. Flip the turkey breast, then scatter the celery, onion, and garlic around the pan.
- Transfer the pan to the oven and cook, basting with the pan juices every 30 minutes, until the internal temperature of the turkey breast reaches 165°F (75°C), about 75 minutes. Add water as needed if the bottom of the pan is starting to burn.
- Remove the turkey from the pan and let rest for 15 minutes before carving.
- Meanwhile, strain the turkey drippings through a fine-mesh strainer into a liquid measuring cup. Add water to reach 1 cup total liquid.
- Add the pan drippings and water to a small saucepan, along with the prepared gravy packet. Bring to a boil over high heat, then reduce the heat to medium-low and simmer, whisking constantly, until thickened, 5–7 minutes.
- Carve the turkey into ½-inch slices and serve with the gravy.
- Enjoy!
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