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Herb Roasted Turkey Breasts With Pan Gravy Recipe

Herb Roasted Turkey Breasts With Pan Gravy Recipe

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Herb Roasted Turkey Breasts With Pan Gravy

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Ingredients:

Serving

1 small onion, peeled and coarsely chopped
1 lemon , scrubbed clean
12 fresh sage leaves
1/4 cup fresh flat-leaf parsley
3 tbsp extra virgin olive oil
olive oil, for oiling pan
1 tsp salt , plus more as needed
6 fresh bay leaves
4 tbsp butter
2 (2 -2 1/2 lb) boneless turkey breast halves, skin on
fresh ground black pepper
3 tbsp all-purpose flour
1/4 cup apple brandy (recommended ( calvados)
2 -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 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	266.84 Kcal (1117 kJ)
Calories from fat	139.65 Kcal
		% Daily Value*
Total Fat	15.52g	24%
Cholesterol	71.17mg	24%
Sodium	289.85mg	12%
Potassium	350.79mg	7%
Total Carbs	10.8g	4%
Sugars	7.16g	29%
Dietary Fiber	0.63g	3%
Protein	20.47g	41%
Vitamin C	6.2mg	10%
Vitamin A	0.1mg	2%
Iron	1.1mg	6%
Calcium	27.5mg	3%

Amount Per 100 g
Calories	145.64 Kcal (610 kJ)
Calories from fat	76.22 Kcal
		% Daily Value*
Total Fat	8.47g	24%
Cholesterol	38.84mg	24%
Sodium	158.2mg	12%
Potassium	191.46mg	7%
Total Carbs	5.89g	4%
Sugars	3.91g	29%
Dietary Fiber	0.35g	3%
Protein	11.17g	41%
Vitamin C	3.4mg	10%
Iron	0.6mg	6%
Calcium	15mg	3%

* 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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