Roast Turkey Breast and Potatoes with Lemon-Soy Jus

Name: Roast Turkey Breast and Potatoes with Lemon-Soy Jus
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 50 kilograms fresh 10-pound turkey breast on the bone, at room temperature; 3 Tbsps cornstarch; 1 small lemon, halved and seeded; 828 milliliters home-style store-bought turkey stock or low-sodium chicken broth; 3 Tbsps extra-virgin olive oil; 12 servings Salt and freshly ground pepper; 2 Tbsps soy sauce; 113 grams stick unsalted butter, melted; 3 kilograms Yukon Gold potatoes, peeled and halved

Roast Turkey Breast and Potatoes with Lemon-Soy Jus might be just the main course you are searching for. This gluten free recipe serves 12. One portion of this dish contains around 814g of protein, 74g of fat, and a total of 4032 calories. It will be a hit at your Thanksgiving event. From preparation to the plate, this recipe takes approximately 45 minutes. If you have soy sauce, olive oil, lemon, and a few other ingredients on hand, you can make it. To use up the cornstarch you could follow this main course with the Chocolate Cornstarch Pudding as a dessert.

Instructions

Preheat the oven to 40

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Oven

Put the turkey breast in a very large roasting pan.

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Turkey Breast

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Roasting Pan

Brush the melted butter all over the turkey breast and season it with salt and pepper.

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Salt And Pepper

Turkey Breast

Butter

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.

Ingredients you will need

Whole Turkey

Lemon

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Frying Pan

Transfer the lemon halves to a plate and baste the turkey.

Ingredients you will need

Whole Turkey

Lemon

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.

Ingredients you will need

Salt And Pepper

Olive Oil

Potato

Whole Turkey

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Frying Pan

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 16

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Potato

Whole Turkey

Bone

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Kitchen Thermometer

Increase the oven temperature to 50

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Oven

Transfer the turkey to a carving board and cover loosely with foil.

Ingredients you will need

Whole Turkey

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Aluminum Foil

Transfer the potatoes to a bowl.

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Potato

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Bowl

Pour the pan juices into a large glass measuring cup and skim off the fat.

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Measuring Cup

Frying Pan

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.

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Potato

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Roasting Pan

Spatula

Bowl

Oven

Meanwhile, in a medium saucepan, heat 2 teaspoons of the reserved fat.

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Sauce Pan

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.

Ingredients you will need

Soy Sauce

Lemon

Stock

Remove the lemon halves, and when cool enough to handle, squeeze the juice into the saucepan.

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Juice

Lemon

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Sauce Pan

Add the reserved pan juices.

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Frying Pan

In a small bowl, whisk the remaining 1/2 cup of stock with the cornstarch until smooth.

Ingredients you will need

Corn Starch

Stock

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Whisk

Bowl

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.

Ingredients you will need

Salt And Pepper

Gravy

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Gravy Boat

Sauce Pan

Whisk

Carve the turkey breast and serve with the roasted potatoes, passing the lemon-soy jus.

Ingredients you will need

Roast Potato

Turkey Breast

Lemon

Wine Recommendation: A light, fruity Beaujolais will blend with the mild flavors here. Try the 2002 Chteau de la Chaize Brouilly or a grapey, just-arrived 2003 Beaujolais Nouveau.

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Wine