RACHAEL RAY'S HERB ROASTED TURKEY BREAST WITH PAN GRAVY
Says Rachael: "Although sage is the herb most used with turkey, I love the flavor and aroma of fresh bay (laurel) leaves. Fresh bay leaves are now widely available in supermarkets. Since the leaves are a bit woody, and no fun to eat, I baste my turkey with bay-infused butter and roast the breasts right on top of the leaves, which perfumes the meat."
Provided by CorriePDX
Categories Turkey Breasts
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 469.5, Fat 26.8, SaturatedFat 8.7, Cholesterol 162.7, Sodium 486.3, Carbohydrate 4.1, Fiber 0.6, Sugar 0.6, Protein 50.3
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ATUKWASIBWE EVA
[email protected]A bit dry. Not very impressed.
Helena Glowacka
[email protected]This recipe is amazing! The turkey breast was so flavorful and moist, and the gravy was the perfect accompaniment. I will definitely be making this again for my next holiday dinner.
Ahmad Ashiq
[email protected]I've tried several different recipes for herb-roasted turkey breast, and this one is by far the best. The turkey is always moist and juicy, and the gravy is out of this world. I highly recommend this recipe!
Syed Muzamilhussain
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and the results are always delicious. I love that I can use frozen turkey breast, too.
AfroMedia Connect
[email protected]I made this recipe for Thanksgiving dinner and it was a huge hit! The turkey was perfectly cooked and the gravy was amazing. Everyone raved about it.
BEAST GAMER
[email protected]This recipe is a lifesaver! I'm always short on time, so I love that this dish can be made in under two hours. The turkey breast is always juicy and tender, and the gravy is delicious.
Sohail Ahmad
[email protected]I was hesitant to try this recipe because I'm not a big fan of turkey, but I was pleasantly surprised. The turkey was really moist and flavorful, and the gravy was delicious. I'll definitely be making this again.
Ppp Gg
[email protected]This was my first time roasting a turkey breast, and it turned out great! The herb rub gave the turkey a wonderful flavor, and the gravy was easy to make. I'll definitely be making this again.
adelala
[email protected]I've made this recipe several times now, and it's always a hit. The turkey is always moist and juicy, and the gravy is delicious. I love that it's a one-pan meal, too.
MDMofijul Islam
[email protected]Followed the recipe exactly and it turned out perfectly. The turkey was moist and tender, and the gravy was rich and flavorful. Definitely a keeper!
[email protected] Hikmat
[email protected]This herb-roasted turkey breast was incredibly juicy and flavorful! The pan gravy was the perfect complement, and it all came together in under two hours. I'll definitely be making this again for Thanksgiving.