Herb Roasted Turkey Breast with Pan Gravy

Name: Herb Roasted Turkey Breast with Pan Gravy
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 8
Cuisine: Global
Ingredients: 473 milliliters apple cider; 8 servings Freshly ground black pepper; 59 milliliters apple or regular brandy (recommended: Calvados); 4 Tbsps butter; 3 Tbsps all-purpose flour; 6 fresh bay leaves; 1 handful Large fresh flat-leaf parsley (about 1/2 cup, from 12 stems); 12 fresh sage leaves; 1 lemon, scrubbed clean; 3 Tbsps extra-virgin olive oil, plus more for oiling pan; 1 small (golf-ball sized) onion, peeled and coarsely chopped; 1 teaspoon salt, plus more as needed; 8 servings Salt and pepper; 2 kilograms boneless turkey breast halves, skin on (about each)

Herb Roasted Turkey Breast with Pan Gravy might be a good recipe to expand your main course recipe box. This recipe serves 8. One serving contains 391 calories, 50g of protein, and 15g of fat. This recipe covers 25% of your daily requirements of vitamins and minerals. It is perfect for Thanksgiving. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes. A mixture of olive oil, onion, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.

Instructions

Watch how to make this recipe.

Preheat the oven to 450 degrees F. Oil a roasting pan and set it aside.

Ingredients you will need

Cooking Oil

Equipment you will use

Roasting Pan

Oven

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.

Ingredients you will need

Vegetable

Lemon

Onion

Equipment you will use

Peeler

Food Processor

Bowl

Add the lemon zest to the food processor and reserve the whole lemon for another use. Chop the onion and lemon zest until fine.

Ingredients you will need

Lemon Zest

Lemon

Onion

Equipment you will use

Food Processor

Add the sage, parsley, olive oil, and 1 teaspoon salt and pulse until it forms a coarse paste.

Ingredients you will need

Olive Oil

Parsley

Sage

Salt

Put 2 of the bay leaves and the butter into a small pan and heat over medium-low heat until the butter is bubbling.

Ingredients you will need

Bay Leaves

Butter

Equipment you will use

Frying Pan

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.

Ingredients you will need

Salt And Pepper

Turkey Breast

Spread

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.

Ingredients you will need

Bay Leaves

Butter

Equipment you will use

Pastry Brush

Roasting Pan

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.

Ingredients you will need

Turkey Breast

Butter

Whole Turkey

Equipment you will use

Kitchen Thermometer

Oven

Remove from the oven, transfer to a platter, cover, and let rest for 10 minutes before carving while you make the gravy.

Ingredients you will need

Gravy

Equipment you will use

Oven

Put the roasting pan over the burner on medium heat.

Equipment you will use

Roasting Pan

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

Ingredients you will need

All Purpose Flour

Equipment you will use

Frying Pan

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.

Ingredients you will need

Salt And Pepper

Apple Brandy