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Franksgiving Past: Bagged Turkey Breast

Franksgiving Past: Bagged Turkey Breast

Bagged Turkey Breast with Wine-Basted Gravy

1 large Reynolds Oven Bag
1 Tbsp. all purpose flour
2 packages turkey gravy mix (7/8 oz. size)
3/4 cup Swanson's Low Sodium Chicken Broth
1 cup pinot grigio white wine
1 bone-in, skin-on turkey breast, 6 to 8 lb. average
2 tsp. Frank Davis Poultry Seasoning
1 tsp. kosher or sea salt
1 tsp. fresh-ground black pepper
2 medium onions, quartered
1 lb. tiny button mushrooms
2 Tbsp. corn starch
1/4 cup finely minced parsley

First thing to do is preheat the oven to 350 degrees. While that's happening, place the flour into the oven bag, shake it around to completely coat the inside of the bag, then place the bag into a 14x11x2 baking dish.

At this point, add the gravy mix, the chicken broth, and the wine to the bag. Then knead the bag thoroughly to uniformly work the flour into the newly added ingredients. On the countertop (on a piece of freezer wrap or waxed paper), liberally sprinkle the turkey breast with the poultry seasoning, salt, and black pepper. Be sure to gently lift the skin and place some seasonings under it. Then, using your hands, spend a minute or two massaging those seasonings into the turkey until they become thoroughly distributed.

Next, place the turkey breast inside the bag and finish up the preparation process by positioning the onions and the tiny button mushrooms in the oven bag so that they totally surround the turkey. Be sure the bag is evenly centered in the baking pan.

All that's left to do now is to close the bag, tie it shut with its nylon string, cut about 6 half-inch slits in the top of the bag, and bake the entire creation for 1-1/2 to 2 hours or until a meat thermometer reads 170 degrees exactly. Then when you're ready for Franksgiving dinner, slit open the bag to expose most of the turkey and letit bake for about 15 minutes longer so that it will turn a rich honey-brown color.

Now, for easy carving and slicing let the turkey breast, still inside the oven bag, rest on the kitchen cabinet for an additional 10 minutes so that its natural juices can redistribute. To finish up and serve the bird, simply transfer the gravy from the bag to a small saucepan, whisk in a scant amount of cornstarch over medium-high heat until the resultant sauce thickens slightly, and spoon out the gravy over the turkey slices and the cornbread dressing. Garnish with the minced parsley.