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1 Roast Turkey Breast (1 Qt. GF Gravy)
Meat & Poultry Entrees / Holiday Roasts
Butterfly 1 boneless turkey breast and trim off any excess fat. In a small bowl, combine ¼ tsp. black pepper, ¼ tsp. minced fresh herbs (thyme, rosemary, parsley), a pinch of RC Umami Sensations® Mirepoix Powder, and a pinch of RC Umami Sensations® Kombu Powder.
Season the interior of the butterflied turkey breast generously with the herb-umami blend, reserving a small pinch for the exterior. Roll the turkey breast neatly and tie with butcher's twine at 1-inch intervals. Place skin-side up in a shallow roasting pan, coat skin with 1 oz. olive oil, and sprinkle with reserved seasoning. Roast in a preheated 350°F oven until internal probe thermometer reaches 165°F.
Transfer roasted turkey breast to a cutting board, tent loosely with foil, and let rest for at least 10 to 15 minutes before carving to lock in natural juices. Meanwhile, pour 1 quart prepared hot RC Hearty Foundations® Reserve GF Turkey Broth into the warm roasting pan. Stir with a wooden spoon to dissolve and lift all caramelized browned bits (fond) off the bottom of the pan.
In a saucepan over medium heat, add 2¼ oz. RC Hearty Foundations® Gluten-Free Roux and cook, stirring continuously, until it warms and turns a light golden-brown color. Gradually pour in the deglazed liquid from the roasting pan while whisking vigorously to prevent lumps. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes until smooth and thickened.
Strain gravy through a fine-mesh chinois to remove excess surface fat and solids. Remove twine from rested turkey breast, slice into clean medallions, and serve piping hot accompanied by generous ladles of rich Gluten-Free Turkey Gravy.
Dual Umami Synergy: Combining RC Umami Sensations® Mirepoix Powder (savory vegetable notes) with Kombu Powder (glutamate-rich sea kelp) elevates lean white turkey breast with deep, mouthwatering richness without adding sodium or MSG.
Gluten-Free Thickening Precision: Utilizing RC Hearty Foundations® Gluten-Free Roux toasted to a light blonde stage ensures a silky, lump-free gravy structure that mimics traditional wheat flour roux without breaking or separating on steam tables.
Holding & Carving Tip: Letting the tied turkey breast rest tented in foil for 10–15 minutes allows muscle fibers to reabsorb juices, preventing dry slices and ensuring clean, uniform medallions at the carving station.
