Agave-Glazed Turkey Breast with Sherry Gravy Recipe

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Agave-Glazed Turkey Breast with Sherry Gravy
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Ingredients
14
Count
Nutrition
2508
Calories
Total time
165
Minutes
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Ingredients:

Directions:

  1. For turkey breast: Pat turkey breast dry and rub all over with 2 1/2 teaspoons sea salt and 1 teaspoon pepper. If you have the time, chill the breast in a baking dish, covered, overnight (see Cooks' Notes).
  2. Let turkey stand at room temperature 1 hour.
  3. Heat oven to 425°F with rack in lower third. Position turkey on rack in pan and roast 30 minutes.
  4. Reduce oven to 400°F and scatter onion slices in bottom of roasting pan. Add 1 cup water and continue to roast until thermometer inserted in thickest part of breast, close to but not touching bone, registers 160°F, 30 to 40 minutes.
  5. For glaze: While turkey is roasting, stir together agave nectar and vinegar in a small nonreactive saucepan and boil, stirring occasionally, until thickened and reduced to 3 tablespoons. Remove from heat, but keep warm.
  6. Brush glaze on turkey and roast until thermometer registers 165°F, 3 to 5 minutes.
  7. Transfer turkey breast to a platter and let stand 15 minutes.
  8. For gravy: While turkey is standing, remove the rack, scraping off any yummy bits into the pan.
  9. Straddle pan over 2 burners and add sherry, then deglaze pan by boiling sherry, stirring and scraping up browned bits, for 1 minute.
  10. Strain liquid through a sieve into a heavy medium saucepan. Add stock and bring to a boil. Reduce heat and keep at a simmer.
  11. Meanwhile, whisk 1/2 cup water slowly into flour in a small bowl until flour slurry is smooth, then whisk in 1 tablespoon vinegar. Add flour slurry to simmering stock, whisking, and bring gravy to a boil, whisking. Reduce heat and simmer, whisking, 3 minutes.
  12. Season gravy with salt and pepper and additional vinegar, if desired.
  13. Slice turkey breast and serve with gravy.
  14. Cooks' Notes: •Rubbing salt into a turkey is an easy way to come close to the juicy results you get from submerging a turkey in brine. This method also takes up less refrigerator space than brining does. If you don't have time to let the turkey sit overnight with the salt, don't worry. You will still end up with a delicious, juicy bird. •If you buy a kosher turkey, there's no need to let it sit overnight with the salt, because it's already had a similar treatment. •The easiest way to carve the turkey is to remove the two meaty breast halves in two separate pieces from either side of the breastbone and ribs, then slice them crosswise.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2507.64 Kcal (10499 kJ)
Calories from fat 214.74 Kcal
% Daily Value*
Total Fat 23.86g 37%
Cholesterol 221.08mg 74%
Sodium 38353.97mg 1598%
Potassium 11164.31mg 238%
Total Carbs 129.91g 43%
Sugars 36.57g 146%
Dietary Fiber 0.43g 2%
Protein 341.66g 683%
Vitamin C 1mg 2%
Iron 92.2mg 512%
Calcium 52.6mg 5%
Amount Per 100 g
Calories 11.3 Kcal (47 kJ)
Calories from fat 0.97 Kcal
% Daily Value*
Total Fat 0.11g 37%
Cholesterol 1mg 74%
Sodium 172.79mg 1598%
Potassium 50.3mg 238%
Total Carbs 0.59g 43%
Sugars 0.16g 146%
Dietary Fiber 0g 2%
Protein 1.54g 683%
Iron 0.4mg 512%
Calcium 0.2mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 52.1
    Points
  • 51
    PointsPlus

Good Points

  • low calorie,
  • fat free,
  • saturated fat free,
  • cholesterol free,
  • sugar free

Bad Points

  • High in Sodium

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