turkey breast in tomato gravy. The little hint of tomato flavor, along with the smokey essence of the sea salt, and a kick from hot smoked paprika, really made the gravy something to experience. It was the perfect gravy to top this juicy roasted turkey breast for a traditional and unique main course. I refer to that fact after checking the date code on the entree. turkey breast in tomato gravy

You can cook turkey breast in tomato gravy using 10 ingredients and 6 steps. Here is how you achieve it.

Ingredients of turkey breast in tomato gravy
  1. It’s 4 of turkey breast.
  2. It’s 1/4 tsp of garlic powder.
  3. Prepare 3 tbsp of oil (I use olive).
  4. Prepare 4 tbsp of butter.
  5. Prepare 2 tbsp of chopped onion.
  6. You need 1/4 of all purpose flour.
  7. Prepare 1 1/2 cup of WHOLE milk.
  8. Prepare 1/2 cup of chicken broth.
  9. You need 1 can of diced tomato drain.
  10. It’s 1 of salt and pepper to taste.

Allow to rest while making the gravy. Carve the turkey breast meat from the bone and arrange the slices on a serving platter. Serve with gravy on the side. I've used pressure cookers for years this was my first time using Instapot.

turkey breast in tomato gravy step by step

  1. Tenderize the turkey by beating with a heavy utensil.

  2. Sprinkle with salt pepper and garlic powder.

  3. Heat up the oil in skillet and cook the breasts. Transfer to plate lined with paper towels..

  4. Add butter to the undrained skillet and once it melts add onions and stir often. Sprinkle flour over the onion and cooolk stirring constantly for about a minute..

  5. Slowly,whisk in milk,then broth. Let it simmer to thicken (about 6 mins) and whisk in tomatoes and salt and pepper to taste..

  6. Add turkey to skillet, drowned in gravy and let simmer about a minute or two and serve..

But I didn't even turn the juice into gravy. After we had made a couple of meals from the whole turkey breast, I cubed the leftover turkey and tossed. This turkey dish is enriched with honey, mustard, butter, and lemon juice, cooked to white-hot perfection, and served with gravy. Transfer the turkey breast to a baking sheet skin-side up and pat very dry with paper towels. Make the gravy: Pour the turkey cooking liquid (drippings) through a fine-mesh strainer into a bowl.