November 16, 2015

Herb Roasted Turkey Breast with Pan Gravy

Shared by Beverly G.
The Hartford

INGREDIENTS:

1 small Onion, peeled and coarsely chopped
1 Lemon, scrubbed clean
12 Fresh sage leaves
½ cup Fresh flat-leaf parsley, stems removed
3 tablespoons Extra-virgin olive oil, plus more for oiling pan
1 teaspoon Salt, plus more as needed
6 Fresh bay leaves
4 tablespoons Butter
2 Boneless turkey breast halves, skin on (2-2½ pounds each)
3 tablespoons All-purpose flour
¼ cup Apple or Calvados brandy
2-3 cups Apple cider
Salt and pepper

PREPARATION:

TURKEY BREASTS
1. Preheat oven to 450 degrees.

2.Oil a roasting pan and set aside.

3. Put onion into the bowl of a mini food processor.

4. Using a vegetable peeler, peel zest from lemon in thin strips, being careful not to cut into the bitter white pith. Add the lemon zest to the food processor (reserve the whole lemon for another use).

5. 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.

6. Put two of the bay leaves and the butter into a small pan and heat over medium-low heat until the butter is boiling. Remove from the heat and set aside.

7. Put the turkey breasts on a work surface. Carefully run your fingers between the skin and the flesh from one end, being careful not to pull it completely off, to create a pocket.

8. Season turkey breasts generously with salt and freshly-ground pepper. Stuff half of the herb paste under the skin of each breast, and spread it evenly under the skin.

9. Transfer the breasts to the roasting pan, and slide two bay leaves under each one. (The heat of the pan will release the bay leaf oils and flavor the breast.)

10. Using a pastry brush, baste the breasts with half of the bay butter.

11. Place the turkey in the oven and immediately decrease the temperature to 400 degrees.

12. After 20 minutes, baste the turkey breast with the remaining butter.

13. 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.

14. Remove from the oven, transfer to a platter, cover, and let rest while making the gravy.

PAN GRAVY
1. Put the roasting pan over the burner on medium heat.

2. Sprinkle the flour over the pan juices and cook, stirring, for a few minutes.

3. Add the apple brandy, and scrape the pan to lift the bits that are stuck to the bottom.

4. Cook for a minute to burn off the alcohol, then, while stirring, pour in the apple cider.

5. Bring to a simmer, and stir until thickened. Season with salt and pepper.

Slice turkey breast on the diagonal and serve with gravy.

Serves 8

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