Kirkland Oven Browned Turkey Breast Recipes That Work

This skillet recipe turns Kirkland oven browned turkey breast into a warm dinner of tender turkey, mushrooms, peas, and simple gravy. Because the turkey is already cooked, it comes together quickly; serve it over mashed potatoes, rice, or toast for an easy, satisfying meal.

Ingredients

1 lb (454 g) Kirkland oven browned turkey breast, sliced or cut into bite-size strips
8 oz (225 g) cremini or white button mushrooms, sliced
1 medium yellow onion, about 5 oz (150 g), finely chopped
2 garlic cloves, about 6 g, minced
1 tbsp (15 ml) olive oil
2 tbsp (28 g) unsalted butter
2 tbsp (16 g) all-purpose flour
1½ cups (355 ml) low-sodium chicken or turkey broth
⅓ cup (80 ml) heavy cream
1 tsp (5 ml) Dijon mustard
½ tsp (0.5 g) dried thyme
¼ tsp (0.5 g) black pepper, plus more to taste
¼ tsp (1.5 g) fine salt, or less to taste
1 cup (145 g) frozen peas
1 tbsp (15 ml) lemon juice
2 tbsp (8 g) chopped fresh parsley, for serving

Instructions

Prepare the ingredients. Slice the mushrooms and chop the onion and garlic. If the turkey is in broad slices, cut it into strips about ½ inch (1 cm) wide; if it is already in small pieces, leave it as is. Measure the broth, cream, and seasonings so they are ready to add. This prep takes about 17 minutes, depending on how much slicing the packaged turkey needs.
Brown the mushrooms. Set a large skillet over medium-high heat and add the olive oil. When it is shimmering, add the mushrooms in an even layer. Cook for 6 minutes, stirring once or twice, until their released liquid has mostly evaporated and the edges are browned. If the skillet is crowded, let the mushrooms cook in two batches so they brown rather than steam; return them all to the skillet before the next step.
Soften the aromatics. Add the butter and onion. Cook for 2 minutes, stirring, until the onion starts to soften. Stir in the garlic, thyme, pepper, and salt, and cook for about 30 seconds, just until fragrant. Keep the heat moderate so the garlic does not scorch.
Make the gravy. Sprinkle the flour over the vegetables and stir for 1 minute, coating the mushrooms and onion. Pour in the broth gradually while stirring or whisking to work out lumps. Add the Dijon mustard and bring the mixture to a gentle simmer. Cook for 4 minutes, stirring often, until the gravy looks smooth and lightly thickened.
Add the turkey and peas. Stir in the cream, peas, and turkey. Reduce the heat to medium-low and cook gently for about 5 minutes, stirring occasionally, until everything is hot. The USDA FSIS safe minimum for reheated leftovers is 165°F (74°C); check the thickest turkey pieces with a food thermometer and continue heating if needed. Avoid a hard boil, which can make the turkey dry and the sauce less smooth.
Finish and serve. Take the skillet off the heat and stir in the lemon juice. Taste the gravy before adding more salt, since packaged turkey and broth can both be salty. Scatter parsley over the top and serve while hot.

Tips

Check the package first. This recipe is written for fully cooked, refrigerated oven browned turkey breast. Follow the product label for storage and use-by directions, and do not treat raw turkey as interchangeable with the cooked product. The package’s cut and thickness can vary, so cut larger slices into even strips for more reliable reheating.
Keep the gravy smooth. Add the broth in a steady stream while stirring, rather than tipping it all in at once. If a few lumps remain, whisk the sauce gently before adding the turkey. If it becomes thicker than you like, stir in broth a tablespoon at a time.
Season cautiously. Kirkland turkey, broth, and Dijon each contribute salt. Start with the small amount listed, then taste at the end. Low-sodium broth gives you more control; if you only have regular broth, omit the added salt until the gravy is finished.
Use a roomy skillet. Crowded mushrooms release moisture and steam instead of browning. A 12-inch (30 cm) skillet works well; if yours is smaller, brown the mushrooms in batches and keep the finished batches on a plate while you cook the rest.

Serving Suggestions

The creamy mushroom gravy is especially good spooned over mashed potatoes, where it can soak in without making the turkey feel heavy. For four portions, plan on roughly 4 cups (900 g) of prepared mashed potatoes. Buttered egg noodles, steamed rice, or thick slices of toast also make useful bases, particularly when you want a fast weeknight plate.

To balance the rich sauce, add a green vegetable such as steamed green beans, broccoli, or sautéed spinach. A crisp salad with a tart vinaigrette is another good contrast. If serving the skillet as a lighter meal, set out warm rolls and a simple vegetable side; the peas already in the gravy add some color and sweetness, but they need not be the only vegetable on the table.

For a buffet or casual lunch, keep the turkey mixture warm and serve the starch separately so guests can choose their portions. Put extra parsley and black pepper on the table, but avoid leaving the dish at room temperature for an extended meal. Refrigerate leftovers within 2 hours.

Variations

Make it dairy-free. Replace the butter with another tablespoon of olive oil and use an unsweetened, unflavored oat-based cooking cream instead of heavy cream. The sauce may be slightly less rich; choose a product intended for cooking and add it gently so it does not split. Check that the broth and turkey package also suit your needs.

Use different vegetables. Replace the peas with 1 cup (130 g) of frozen corn or 1 cup (150 g) of chopped green beans. Add frozen corn with the turkey; add chopped raw green beans with the onion so they have time to soften. A handful of baby spinach can be stirred in at the end and wilted in the hot sauce.

Make it brighter or more savory. Add 1 tsp (5 ml) of Worcestershire sauce with the broth for a deeper savory note, or add another teaspoon of lemon juice at the end for a sharper finish. Taste as you go: Worcestershire can add salt, and a little extra lemon is usually easier to adjust than a large splash at once.

Turn it into a pot-pie filling. Make the skillet mixture without the parsley, transfer it to a small baking dish, and cover with a sheet of thawed puff pastry. Bake at 400°F (200°C) until the pastry is puffed and browned, following the pastry package timing. The turkey filling is already cooked, so check that it is steaming hot throughout before serving; the pastry’s browning time can vary by brand and dish size.

Storage and Reheating

Transfer leftover turkey and gravy to a shallow, covered container and refrigerate within 2 hours of cooking. Refrigerated leftovers keep for 3–4 days. If the original turkey package has been opened, follow its label for how long the unused meat can be kept; the cooked skillet dish should be stored separately and used within the leftover window above. Freeze portions in airtight freezer-safe containers for up to 2 months for best quality, then thaw overnight in the refrigerator.

Reheat only the portion you plan to eat. Warm it in a covered skillet over low to medium-low heat, stirring occasionally, with a splash of broth or water if the gravy has thickened. Check with a food thermometer and reheat leftovers to 165°F (74°C). A microwave also works: cover the dish loosely, heat in short intervals, stir between intervals, and check several spots for the same temperature. Do not rely on the sauce merely looking hot, since the center can lag behind.

Frequently Asked Questions

Is Kirkland oven browned turkey breast already cooked?
Check the package label, since product packaging and formats can change. This recipe assumes the oven browned turkey breast is a fully cooked, refrigerated product. It is warmed in the gravy rather than cooked from raw. If the label says it is uncooked, do not use these reheating directions; cook it according to its package instructions and verify its safe temperature.

Can I use sliced deli turkey instead?
Yes, if it is fully cooked turkey. Cut thin deli slices into ribbons and fold them into the sauce near the end, heating gently so they do not break apart. The texture will be softer and less substantial than with thicker pieces. Check the temperature of the turkey in the finished skillet and heat leftovers to 165°F (74°C).

Can I make this without mushrooms?
Yes. Leave them out and add another cup of peas, corn, or chopped vegetables, or simply make the gravy with onion and garlic. The skillet will have less browned, earthy flavor, so a small splash of Worcestershire sauce or extra thyme can add depth. Keep the rest of the method the same.

Why is my gravy too thin or too thick?
If it is thin, simmer it for another minute or two before adding the turkey, stirring so the bottom does not catch. If it is too thick, loosen it with broth a tablespoon at a time. The sauce thickens as it cools and after refrigeration, so judge the texture while it is hot and add a little liquid when reheating.

Can I prepare the recipe ahead?
You can slice the vegetables and turkey and measure the ingredients a day ahead, storing them covered in the refrigerator. For the best texture, cook the gravy and warm the turkey shortly before serving. You can also make the full dish ahead, refrigerate it promptly, and reheat it to 165°F (74°C); the turkey may be a little softer after reheating.

What can I use instead of heavy cream?
Half-and-half makes a lighter sauce, though it will be less rich and may be thinner. Stir it in gently and avoid boiling the gravy. For a dairy-free option, use an unsweetened, unflavored cooking cream as described above. Plain milk can work in a pinch, but the sauce will be noticeably less creamy.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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