Turkey in a Pot with Gravy
By Diane UngerPublished on August 4, 2014
Time
3¼ hours
Yield
Serves 6 to 8
Ingredients
1 (7-pound) bone-in whole turkey breast, wings discarded, trimmedSalt and pepper 2 tablespoons olive oil 1 onion, chopped1 carrot, chopped1 celery rib, chopped6 garlic cloves, crushed and peeled1 teaspoon minced fresh thyme 1 bay leaf 1 tablespoon unsalted butter, melted¼ cup all-purpose flour 4 cups chicken broth
Before You Begin
Try to purchase a turkey breast with the wings already removed so it’s sure to fit into your pot. Otherwise, remove the wings before proceeding with the recipe. A carving fork works well for turning the turkey and removing it from the pot.
Instructions
- Adjust oven rack to middle position and heat oven to 250 degrees. Using kitchen shears, trim any rib bones that extend beyond underside of turkey breast. (If any backbone pieces are still attached to underside of turkey, remove them.) Pat turkey dry with paper towels and season with salt and pepper.
- Heat oil in large Dutch oven over medium-high heat until just smoking. Add turkey, skin side down, and cook until well browned, 12 to 16 minutes, rolling it from side to side as needed for even browning. Transfer turkey to plate and set aside. Pour off all but 2 tablespoons fat from pot. Add onion, carrot, celery, garlic, thyme, and bay leaf to pot and cook until vegetables are well browned, 7 to 10 minutes.
- Return turkey and accumulated juices to pot, skin side up. Off heat, place large sheet of aluminum foil over pot and press edges to seal, then cover tightly with lid. Transfer pot to oven and cook until thickest part of breast registers 155 degrees, 1 1/2 to 1 3/4 hours.
- Remove pot from oven and heat broiler. Uncover pot (handles will be very hot) and brush turkey with melted butter. When broiler is heated, return pot to oven and broil until skin is golden brown, 8 to 15 minutes, rotating pot as needed for even browning. Remove pot from oven. Transfer turkey to carving board, tent loosely with foil, and let rest while making gravy.
- Place pot over medium-high heat, bring to boil, and cook until almost all liquid has evaporated, 8 to 15 minutes. Stir in flour and cook until lightly browned, about 2 minutes. Slowly whisk in broth and bring to boil. Reduce heat to medium and cook at strong simmer, stirring often, until gravy is thickened and measures about 2 cups, 15 to 18 minutes. Strain gravy through fine-mesh strainer set over medium saucepan; discard solids. Season gravy with salt and pepper to taste. Carve turkey. Rewarm gravy and serve with turkey.
Time
3¼ hoursYield
Serves 6 to 8Ingredients
1 (7-pound) bone-in whole turkey breast, wings discarded, trimmed
Salt and pepper
2 tablespoons olive oil
1 onion, chopped
1 carrot, chopped
1 celery rib, chopped
6 garlic cloves, crushed and peeled
1 teaspoon minced fresh thyme
1 bay leaf
1 tablespoon unsalted butter, melted
¼ cup all-purpose flour
4 cups chicken broth
Test Kitchen Techniques
Ingredients
1 (7-pound) bone-in whole turkey breast, wings discarded, trimmed
Salt and pepper
2 tablespoons olive oil
1 onion, chopped
1 carrot, chopped
1 celery rib, chopped
6 garlic cloves, crushed and peeled
1 teaspoon minced fresh thyme
1 bay leaf
1 tablespoon unsalted butter, melted
¼ cup all-purpose flour
4 cups chicken broth
Test Kitchen Techniques
Ingredients
1 (7-pound) bone-in whole turkey breast, wings discarded, trimmed
Salt and pepper
2 tablespoons olive oil
1 onion, chopped
1 carrot, chopped
1 celery rib, chopped
6 garlic cloves, crushed and peeled
1 teaspoon minced fresh thyme
1 bay leaf
1 tablespoon unsalted butter, melted
¼ cup all-purpose flour
4 cups chicken broth
Test Kitchen Techniques
Why This Recipe Works
Cooking a bone-in turkey breast in a pot ensures supermoist meat. We brown the breast first to add color to the skin and flavor to the pot. We roast the turkey with the vegetables, tightly covered in a low (250-degree) oven, to 155 degrees. Then we uncover the bird, brush it with butter, and broil it to help crisp the skin. The drippings and vegetables form a flavorful base to build a delicious gravy while the turkey rests.
Before You Begin
Try to purchase a turkey breast with the wings already removed so it’s sure to fit into your pot. Otherwise, remove the wings before proceeding with the recipe. A carving fork works well for turning the turkey and removing it from the pot.
Instructions
- Adjust oven rack to middle position and heat oven to 250 degrees. Using kitchen shears, trim any rib bones that extend beyond underside of turkey breast. (If any backbone pieces are still attached to underside of turkey, remove them.) Pat turkey dry with paper towels and season with salt and pepper.
- Heat oil in large Dutch oven over medium-high heat until just smoking. Add turkey, skin side down, and cook until well browned, 12 to 16 minutes, rolling it from side to side as needed for even browning. Transfer turkey to plate and set aside. Pour off all but 2 tablespoons fat from pot. Add onion, carrot, celery, garlic, thyme, and bay leaf to pot and cook until vegetables are well browned, 7 to 10 minutes.
- Return turkey and accumulated juices to pot, skin side up. Off heat, place large sheet of aluminum foil over pot and press edges to seal, then cover tightly with lid. Transfer pot to oven and cook until thickest part of breast registers 155 degrees, 1 1/2 to 1 3/4 hours.
- Remove pot from oven and heat broiler. Uncover pot (handles will be very hot) and brush turkey with melted butter. When broiler is heated, return pot to oven and broil until skin is golden brown, 8 to 15 minutes, rotating pot as needed for even browning. Remove pot from oven. Transfer turkey to carving board, tent loosely with foil, and let rest while making gravy.
- Place pot over medium-high heat, bring to boil, and cook until almost all liquid has evaporated, 8 to 15 minutes. Stir in flour and cook until lightly browned, about 2 minutes. Slowly whisk in broth and bring to boil. Reduce heat to medium and cook at strong simmer, stirring often, until gravy is thickened and measures about 2 cups, 15 to 18 minutes. Strain gravy through fine-mesh strainer set over medium saucepan; discard solids. Season gravy with salt and pepper to taste. Carve turkey. Rewarm gravy and serve with turkey.
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