Ingredients:
- Turkey breast – 6 lbs
- Celery stalk – 2
- Carrot – 2
- Onions – 2
- Garlic, minced – 3 cloves
- Dry mustard – 2 tbsp
- Rosemary, fresh – 1 tbsp
- Thyme, fresh – 1 tbsp
- Salt – 2 tbsp
- Pepper – 1 tsp
- Lemon juice – 2 tbsp (about 1 lemon)
- Butter – 2 tbsp
- White wine – 1 cup (make sure it’s not too sweet)
- Flour – 1 tbsp
- Potatoes – 4 lbs
- Milk – 1 1/2 cups
- Salt – 1 tbsp
- Garlic salt – 1 tbsp
- Parmesan – 3 tbsp
- Butter – 1 tbsp
- Green beans – 4 lbs
- Butter – 1 tbsp
- Garlic salt – 1 tbsp
- Red pepper flakes – 2 tsp (or less if you want less spice)
Directions:
- Preheat oven to 325 degree F.
- Cut onions, carrots and celery into large chucks and place at the bottom of baking dish.
- Combine garlic, dry mustard, rosemary, thyme, salt, pepper, lemon juice and 1 tbsp butter in a small bowl. Spread this mixture along the outside and inside of the turkey breast.
- Pour the wine in the bottom of the baking dish.
- Roast for 2 to 2 1/2 hours (until thickest part of breast is 160 degrees F)
- When roast has about 30 minutes left, bring 2 large pots of water to boil.
- Add potatoes to one pot and cook until tender. Once tender, drain and add remaining ingredients (milk through butter) and mash until creamy.
- Add green beans to other pot of water. Bring back to boil and cook about 5 minutes or until bright green.
- Once green beans are tender, add remaining ingredients (butter through red pepper flakes).
- When turkey is done, carve and serve alongside mashed potatoes and green beans.
- Blend remaining veggies and juices in a blender. Put liquid in pan and heat.
- In a small bowl, mix together 1 tbsp butter and 1 tbsp flour. Roll together until you get a butter, floury ball.
- Add floury ball to pan and whisk. Let heat for a few minutes until liquid thickens.
- Pour this gravy over the top of the turkey breast and mashed potatoes.
Servings: You should be able to get about 10 servings out of this recipe. Each serving will get about 3 oz of meat.
Cost: Under $4.50 per serving.
Left Brain Chef 