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Herb Roasted Turkey Breast with Pan Gravy (Rachael Ray) Recipe

Herb Roasted Turkey Breast with Pan Gravy (Rachael Ray) Recipe

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Herb Roasted Turkey Breast with Pan Gravy (Rachael Ray)

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Ingredients:

Serving

1 small (golf-ball sized) onion, peeled and coarsely chopped
1 lemon , scrubbed clean
12 fresh sage leaves
large handful fresh flat-leaf parsley (about 1/2 cup, from 12 stems )
3 tbsp extra-virgin olive oil, plus more for oiling pan
1 tsp salt , plus more as needed
6 fresh bay leaves
4 tbsp butter
2 boneless turkey breast halves, skin on (about 2 to 2 1/2 lb each)
freshly ground black pepper
3 tbsp all-purpose flour
1/4 cup apple or regular brandy (recommended: calvados)
2 to 3 cups apple cider
salt and pepper

Directions:

Preheat the oven to 450 degrees F. Oil a roasting pan and set it aside.
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.
Remove from the oven, transfer to a platter, cover, and let rest for 10 minutes before carving while you make the gravy.
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.
Slice the turkey breast on the diagonal, and serve with warm gravy.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	380.68 Kcal (1594 kJ)
Calories from fat	191.67 Kcal
		% Daily Value*
Total Fat	21.3g	33%
Cholesterol	107.38mg	36%
Sodium	380.22mg	16%
Potassium	535.82mg	11%
Total Carbs	14.38g	5%
Sugars	10.41g	42%
Dietary Fiber	0.53g	2%
Protein	31.74g	63%
Vitamin C	10mg	17%
Vitamin A	0.1mg	2%
Iron	1.8mg	10%
Calcium	37.9mg	4%

Amount Per 100 g
Calories	145.41 Kcal (609 kJ)
Calories from fat	73.22 Kcal
		% Daily Value*
Total Fat	8.14g	33%
Cholesterol	41.02mg	36%
Sodium	145.24mg	16%
Potassium	204.67mg	11%
Total Carbs	5.49g	5%
Sugars	3.97g	42%
Dietary Fiber	0.2g	2%
Protein	12.12g	63%
Vitamin C	3.8mg	17%
Iron	0.7mg	10%
Calcium	14.5mg	4%

* 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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