Herb Roasted Turkey Breast with Pan Gravy
From tuilelaith 14 years agoIngredients
- 1 small (golf-ball sized) onion, peeled and coarsely chopped shopping list
- 1 lemon, scrubbed clean shopping list
- 12 fresh sage leaves shopping list
- Large handful fresh flat-leaf parsley (about 1/2 cup, from 12 stems) shopping list
- 3 tablespoons extra-virgin olive oil, plus more for oiling pan shopping list
- 1 teaspoon salt, plus more as needed shopping list
- 6 fresh bay leaves shopping list
- 4 tablespoons butter shopping list
- 2 boneless turkey breast halves, skin on (about 2 to 2 1/2 pounds each) shopping list
- Freshly ground black pepper shopping list
- 3 tablespoons all-purpose flour shopping list
- 1/4 cup apple or regular brandy (recommended: calvados) shopping list
- 2 to 3 cups apple cider shopping list
- salt and pepper shopping list
How to make it
- Preheat the oven to 450 degrees F. Oil a roasting pan and set it aside.
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- Put the onion into the bowl of a mini food processor.
- Using a vegetable peeler, peel the zest from the lemon in thin strips, being careful not to cut into the bitter white pith.
- Add the lemon zest to the food processor and reserve the whole lemon for another use.
- Chop the onion and lemon zest until fine.
- Add the sage, parsley, olive oil, and 1 teaspoon salt and pulse until it forms a coarse paste.
- .
- Put 2 of the bay leaves and the butter into a small pan and heat over medium-low heat until the butter is bubbling.
- Remove from the heat and set aside.
- .
- Put the turkey breasts on a work surface.
- Carefully run your fingers between the skin and the flesh from 1 end, being careful not to pull it completely off, creating a pocket.
- Season the turkey breasts generously with salt and pepper.
- Stuff half of the herb paste under the skin of each breast, and spread it evenly under the skin.
- Transfer the breasts to the roasting pan, and slide 2 bay leaves underneath each one.
- (The heat of the pan will release the bay leaf oils and flavor the breast.)
- Using a pastry brush, baste the breasts with half of the bay butter.
- Place the turkey in the oven and immediately decrease the temperature to 400 degrees F.
- After 20 minutes, baste the turkey breasts with the remaining butter, and roast for an additional 20 to 25 minutes, until cooked through, and a thermometer placed in the thickest part of the breast registers 170 degrees F.
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- Remove from the oven, transfer to a platter, cover, and let rest for 10 minutes before carving while you make the gravy.
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- Put the roasting pan over the burner on medium heat.
- Sprinkle the flour over the pan juices, and cook, stirring, for a few minutes.
- Add the apple brandy, and scrape the pan to lift the bits that are stuck to the bottom.
- Cook for a minute to burn off the alcohol, then, while stirring, pour in the apple cider.
- Bring to a simmer, and stir until thickened.
- Season with salt and pepper.
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- Slice the turkey breast on the diagonal, and serve with warm gravy.
People Who Like This Dish 2
- yhissa Kansas City, MO
- tuilelaith Columbia, MO
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