Roast Turkey Breast and Potatoes with Lemon-Soy Jus Recipe

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Roast Turkey Breast and Potatoes with Lemon-Soy Jus
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Ingredients
9
Count
Nutrition
228
Calories
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Ingredients:

Directions:

  1. Preheat the oven to 400°. Put the turkey breast in a very large roasting pan. Brush the melted butter all over the turkey breast and season it with salt and pepper. Add the lemon halves to the pan, cut side down. Roast the turkey for about 45 minutes, or until the lemon halves are browned on the cut side. Transfer the lemon halves to a plate and baste the turkey.
  2. Add the olive oil to the pan. Push the turkey to 1 side and add the potatoes. Turn the potatoes in the fat until coated all over and arrange them, cut side down, around the turkey. Season with salt and pepper.
  3. Roast the turkey for 1 hour longer, basting the turkey and potatoes every 20 minutes. The breast is done when an instant-read thermometer inserted in the thickest part (but not touching the bone) registers 160°.
  4. Increase the oven temperature to 500°. Transfer the turkey to a carving board and cover loosely with foil. Transfer the potatoes to a bowl. Pour the pan juices into a large glass measuring cup and skim off the fat. Add 1/4 cup of the fat to the roasting pan; reserve the remaining fat. Return the potatoes to the roasting pan, cut side down, and roast in the bottom third of the oven for about 30 minutes longer, or until deeply browned. Using a metal spatula, transfer the potatoes to a warmed bowl.
  5. Meanwhile, in a medium saucepan, heat 2 teaspoons of the reserved fat. Add the lemon halves, cut side down, and the soy sauce and cook over moderately high heat for 1 minute. Stir in 3 cups of the stock and bring to a boil, then simmer over moderately low heat for 5 minutes. Remove the lemon halves, and when cool enough to handle, squeeze the juice into the saucepan. Add the reserved pan juices.
  6. In a small bowl, whisk the remaining 1/2 cup of stock with the cornstarch until smooth. Whisk the slurry into the saucepan and bring to a boil over moderately high heat. Simmer until the jus is slightly thickened, about 1 minute. Season the jus with salt and pepper and transfer to a warmed gravy boat.
  7. Carve the turkey breast and serve with the roasted potatoes, passing the lemon-soy jus.
  8. Wine Recommendation: A light, fruity Beaujolais will blend with the mild flavors here. Try the 2002 Château de la Chaize Brouilly or a grapey, just-arrived 2003 Beaujolais Nouveau.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 228.24 Kcal (956 kJ)
Calories from fat 50.75 Kcal
% Daily Value*
Total Fat 5.64g 9%
Cholesterol 5.7mg 2%
Sodium 179.76mg 7%
Potassium 969.98mg 21%
Total Carbs 42.99g 14%
Sugars 2.49g 10%
Dietary Fiber 2.46g 10%
Protein 5.14g 10%
Vitamin C 43.4mg 72%
Iron 183.8mg 1021%
Calcium 34.3mg 3%
Amount Per 100 g
Calories 93.71 Kcal (392 kJ)
Calories from fat 20.84 Kcal
% Daily Value*
Total Fat 2.32g 9%
Cholesterol 2.34mg 2%
Sodium 73.8mg 7%
Potassium 398.24mg 21%
Total Carbs 17.65g 14%
Sugars 1.02g 10%
Dietary Fiber 1.01g 10%
Protein 2.11g 10%
Vitamin C 17.8mg 72%
Iron 75.5mg 1021%
Calcium 14.1mg 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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Recipe Tags

Weightwatchers Points

  • 4.5
    Points
  • 6
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

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