Best 6 Agave Glazed Turkey Breast With Sherry Gravy Recipes

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Indulge in a culinary journey with our delectable Agave Glazed Turkey Breast with Sherry Gravy, a dish that harmoniously blends sweet and savory flavors. This centerpiece is meticulously prepared with a succulent turkey breast glazed in a tantalizing agave nectar, offering a symphony of sweet and earthy notes. Accompanied by a rich and flavorful sherry gravy, this dish exudes elegance and sophistication. Alongside this main attraction, we present a medley of enticing recipes to elevate your Thanksgiving or Christmas feast. Delight your guests with our creamy Sweet Potato Casserole, a classic dish elevated with a hint of maple syrup and a crispy pecan topping. For a vibrant and refreshing side, our Cranberry Orange Relish bursts with tangy sweetness, while our savory Sausage and Apple Stuffing adds a delightful savory dimension to your meal. Treat your loved ones to our decadent Pumpkin Pie, a quintessential Thanksgiving dessert boasting a velvety pumpkin filling nestled in a flaky crust. Embark on a culinary adventure with our Agave Glazed Turkey Breast and its accompanying recipes, transforming your holiday gathering into an unforgettable experience.

Let's cook with our recipes!

ROAST TURKEY BREAST WITH GRAVY



Roast Turkey Breast with Gravy image

Here's everything you love about a classic turkey centerpiece scaled down. Roasting just a breast means the turkey cooks more quickly and evenly than a whole bird, is more likely to stay uniformly juicy and gives you wonderful white meat for easy slicing. Serve it with a delicious, speedy gravy made from the pan juices.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h55m

Yield 6 servings

Number Of Ingredients 8

One 6-pound fresh turkey breast, on the bone, patted dry
2 tablespoons unsalted butter, softened
Kosher salt and freshly ground black pepper
1 stalk celery, cut into 2-inch pieces
1 small carrot, peeled and cut into 2-inch pieces
2 small onions, peeled and quartered
3 cups turkey or chicken broth, homemade or low-sodium store-bought
1/4 cup unbleached all-purpose flour

Steps:

  • Preheat the oven to 325 degrees F.
  • Rub the turkey all over with the butter, including the cavity of the breast. Season generously with salt and pepper. Scatter the vegetables on the bottom of a roasting pan just large enough to hold the turkey. Set the turkey breast-side up in the pan. Roast until an instant-read thermometer inserted into the thickest part of the roast registers 160 degrees F, 2 to 2 1/2 hours.
  • Transfer the turkey to a cutting board and tent loosely with foil for 30 minutes. (The breast temperature will continue to rise to 170 degrees F as it rests.)
  • Pour any pan drippings into a fat separator or small bowl. Reserve 3 tablespoons of the fat; discard the rest or the fat. Add the pan juices to the broth. Add the reserved fat to the roasting pan and place on a burner over medium-high heat. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir in the flour and cook for 2 minutes, stirring constantly. Whisk in the broth and continue to stir. Bring to a boil and cook until thickened, about 3 minutes. Strain the gravy, discarding the vegetables, and season with salt and pepper to taste.
  • Carve the breast and serve with the gravy.

TURKEY BREAST WITH GRAVY



Turkey Breast with Gravy image

Provided by Food Network Kitchen

Categories     main-dish

Time 7h50m

Yield 8 to 10 servings

Number Of Ingredients 16

1 gallon water
1 cup kosher salt, plus more for seasoning
1/2 cup firmly packed light brown sugar
1 (6 to 7) pound turkey breast, on the bone
8 tablespoons unsalted butter, melted
Freshly ground black pepper
1 shallot, minced
4 cloves garlic, smashed
1 sprig rosemary, minced (about 1 tablespoon)
1 sprig thyme leaves, minced (about 1 teaspoon)
1 bay leaf
1 teaspoon kosher salt
Freshly ground black pepper
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
4 cups low-sodium chicken broth

Steps:

  • Heat the water, salt, and sugar in a large soup pot over high heat, stirring, until the salt and sugar has dissolved. Cool to room temperature then submerge the turkey breast in the brine. Refrigerate for 4 to 8 hours.
  • Remove the turkey from the brine and discard the brine. Pat the turkey breast dry and set aside. Preheat the oven to 325 degrees F. Brush the turkey breast all over with the butter. Season generously all over with salt and pepper. Put the turkey breast side up in a roasting pan. Roast for 2 to 2 hours and 45 minutes or until an instant-read thermometer inserted into the thickest part of the breast registers 170 or 175 degrees F. Transfer the turkey to a cutting board and tent loosely with foil for 30 minutes. (The breast temperature will continue to rise to 180 degrees F as it rests.)
  • Pour any pan drippings into a degreasing cup or small bowl. Reserve 2 tablespoons of the fat discarding the rest and add the separated juices to the stock. Add the reserved fat to the roasting pan and place on a burner over medium-high heat. Add the shallot, garlic, rosemary, thyme, and bay leaf, season with salt and pepper. Cook until shallot is tender, about 3 minutes.
  • Meanwhile, make a paste with the butter and flour in a small bowl, set aside. Add the broth and scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring to a boil and whisk in the flour mixture. Boil until sauce thickens to make a gravy, about 4 to 5 minutes. Adjust seasoning, to taste. Remove and discard the garlic and bay leaf. Serve.
  • Copyright 2005 Television Food Network, G.P. All rights reserved.

ROASTED TURKEY BREAST WITH GRAVY



Roasted Turkey Breast with Gravy image

Provided by Claire Robinson

Time 1h35m

Yield 6 to 8 servings.

Number Of Ingredients 6

2 (3-pound) fresh bone-in turkey breast halves
8 tablespoons butter (1 stick), at room temperature, plus 2 tablespoons
Kosher salt and freshly cracked black pepper
2 shallots, peeled and sliced
2 cups good quality low-sodium chicken stock
2 tablespoons unbleached all-purpose flour

Steps:

  • Preheat oven to 375 degrees F.
  • Dry the skin of the turkey breasts with paper towels and put in a roasting pan on a wire rack, breast side up. Rub 4 tablespoons butter all over the surface of each breast and season them well with salt and pepper. Add the shallots to the bottom of roasting pan and cover shallots with the stock. Transfer the pan to the oven and roast until an instant-read thermometer registers 165 degrees F and the juices run clear, about 1 hour. (Begin checking the internal temperature after 45 minutes to prevent overcooking.) Remove the turkey breasts from the oven to a cutting board and tent with foil. Allow to rest while making the gravy.
  • Strain pan drippings into a small pot over low heat and bring to a simmer. In a small bowl mash together the remaining 2 tablespoons butter and flour with a fork, until a paste forms. Whisk into the simmering stock, season with salt and pepper, to taste, and cook until thickened.
  • Carve the turkey breast meat from the bone and arrange the slices on a serving platter. Serve with gravy on the side.

ROAST TURKEY WITH SAGE AND SHERRIED CIDER GIBLET GRAVY



Roast Turkey with Sage and Sherried Cider Giblet Gravy image

Categories     turkey     Roast     Thanksgiving     Fall     Sage     Gourmet

Number Of Ingredients 14

a 12- to 14-pound turkey, neck and giblets (excluding liver) reserved for making stock
1/2 lemon, cut into 2 wedges
7 large fresh sage sprigs
2 slices firm whole-wheat sandwich bread
1/2 Granny Smith apple, quartered lengthwise
1/2 onion, quartered lengthwise
8 tablespoons unsalted butter, softened
1 cup water
For gravy:
1 cup dry Sherry
1 cup apple cider (preferably sparkling)
6 tablespoons all-purpose flour
2 cups turkey giblet stock or chicken broth plus additional stock or broth for thinning gravy
Garnish: assorted fresh sage sprigs

Steps:

  • Preheat oven to 425° F.
  • Rinse turkey and pat dry inside and out. Season turkey inside and out with salt and pepper and pack neck cavity with 1 lemon wedge, 1 sage sprig, and 1 bread slice. Fold neck skin under body and fasten with a skewer. Fill body cavity with apple, onion, 3 sage sprigs, and remaining lemon wedge and bread slice and truss turkey.
  • Rub turkey with remaining 3 sage sprigs and arrange sprigs on a rack set in a roasting pan. Spread turkey with butter and arrange on rack in roasting pan. Roast turkey in middle of oven 30 minutes.
  • Reduce temperature to 325° F. and baste turkey with pan juices. Add water to roasting pan and roast turkey, basting every 20 minutes, 2 1/2 to 3 hours more, or until a meat thermometer inserted in fleshy part of a thigh registers 180° F. and juices run clear when thigh is pierced. Transfer turkey to a heated platter, reserving juices in roasting pan, and discard string. Keep turkey warm, covered loosely with foil.
  • Make gravy:
  • Skim fat from pan juices, reserving 1/4 cup fat, and on top of stove deglaze pan with Sherry over moderately high heat, scraping up brown bits. Stir in cider. Bring Sherry mixture to a boil and remove pan from heat.
  • In a heavy saucepan whisk together reserved fat and flour and cook roux over moderately low heat, whisking, 3 minutes. Add Sherry mixture and 2 cups stock or broth in a stream, whisking to prevent lumping, and simmer, whisking occasionally, 10 minutes. Whisk in additional stock or broth to thin gravy if desired. Season gravy with salt and pepper and transfer to a heated gravy boat.
  • Garnish turkey with sage.

ROAST TURKEY WITH SHERRY WINE VINEGAR GRAVY



Roast Turkey with Sherry Wine Vinegar Gravy image

Categories     Wine     Poultry     turkey     Roast     Christmas     Thanksgiving     Vinegar     Fortified Wine     Sherry     Fall     Winter     Christmas Eve     Bon Appétit

Yield Makes 12 servings

Number Of Ingredients 7

1 14- to 16-pound turkey
1/2 cup Sherry wine vinegar
1/4 cup orange juice
Currant Pecan Stuffing
6 tablespoons (3/4 stick) unsalted butter, room temperature
6 tablespoons all purpose flour
3 cups chicken stock or canned low-salt broth

Steps:

  • Preheat oven to 325°F. Rinse turkey inside and out. Pat dry. Transfer to roasting pan. Mix vinegar and orange juice in bowl. Pour over turkey. Spoon 5 1/2 cups stuffing into main cavity and 1 cup stuffing into neck cavity of turkey. Close cavities with skewers. Place remaining stuffing in casserole; cover. Season turkey with salt and pepper. Tuck wings under turkey. Tie legs together. Rub butter all over turkey. Cover with foil and roast 1 1/2 hours. Remove foil. Increase oven temperature to 350°F. Continue roasting until thermometer inserted into thickest part of thigh registers 175°F, basting occasionally with pan juices, about 2 hours 15 minutes later. (Bake stuffing in covered casserole alongside turkey for final 20 minutes and while preparing Sherry vinegar gravy.)
  • Transfer turkey to platter. Tent with foil. Pour turkey pan juices into bowl. Do not wash roasting pan. Degrease juices. Pour juices back into roasting pan and place atop stove. Bring to boil, scraping up any browned bits. Pour into heavy large saucepan. Whisk in flour. Add stock and boil until slightly thickened, stirring often, about 10 minutes. Season with salt. Pour gravy into sauceboat.

TURKEY BREAST WITH GRAVY



Turkey Breast with Gravy image

Emily Chaney of Penobscot, Maine reveals her tried-and-true secret for savory roast turkey. "The herb rub seasons the meat nicely and makes a wonderful gravy," she remarks. Depending on the size of your family, you may want to cook two turkey breasts so you can ensure there will be lots of leftovers!

Provided by Taste of Home

Categories     Dinner

Time 2h55m

Yield 6 servings.

Number Of Ingredients 11

1 bone-in turkey breast (5 to 6 pounds)
1 medium onion, quartered
2 celery ribs, sliced
1 tablespoon lemon-pepper seasoning
1-1/2 teaspoons garlic powder
1-1/2 teaspoons onion powder
1 teaspoon rubbed sage
1 teaspoon paprika
2 tablespoons all-purpose flour
1 cup water
1 chicken bouillon cube

Steps:

  • Place turkey breast in a shallow baking pan; coat the outside of the turkey with cooking spray. Tuck onion and celery underneath in the breast cavity. Combine seasonings; rub over turkey. Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 185°, basting every 30 minutes. Remove turkey and keep warm. For gravy, combine flour and water in a saucepan until smooth. Add pan drippings and bouillon. Bring to a boil over medium heat, stirring constantly; boil for 2 minutes. Slice turkey; serve with gravy.

Nutrition Facts : Calories 349 calories, Fat 2g fat (1g saturated fat), Cholesterol 196mg cholesterol, Sodium 552mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 72g protein.

Tips:

  • To ensure that the turkey breast is cooked evenly, use a meat thermometer to check the internal temperature. The turkey is done when it reaches an internal temperature of 165°F (74°C).
  • If you don't have a meat thermometer, you can check if the turkey is done by inserting a fork into the thickest part of the breast. If the juices run clear, the turkey is done.
  • Let the turkey breast rest for 10-15 minutes before carving. This will help the juices redistribute throughout the meat, resulting in a more tender and flavorful turkey.
  • For the best results, use fresh herbs and spices in the agave glaze and sherry gravy. If you don't have fresh herbs on hand, you can use dried herbs, but reduce the amount by half.
  • Serve the agave-glazed turkey breast with your favorite sides, such as mashed potatoes, roasted vegetables, or stuffing.

Conclusion:

Agave-glazed turkey breast with sherry gravy is a delicious and easy-to-make dish that is perfect for any special occasion. The agave glaze gives the turkey a sweet and slightly tangy flavor, while the sherry gravy adds a rich and savory flavor. This dish is sure to impress your guests, and it is a great way to enjoy turkey any time of year.

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