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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sagher 845
[email protected]I would give this recipe a zero stars if I could. It was that bad.
Genat Sheferaw
[email protected]This recipe is a fail. Don't waste your time or money.
Matthew McLaughlin
[email protected]I wish I had read the reviews before I made this recipe. I would have saved myself a lot of time and trouble.
Douglas Welcome
[email protected]This was the worst turkey breast I've ever had. I will never make this recipe again.
Kawsar Rayhan Sreemangal
[email protected]I'm so disappointed with this recipe. I was really looking forward to trying it.
standard TV
[email protected]I would not recommend this recipe to anyone. It was a waste of time and money.
Md Roboul islam
[email protected]I followed the recipe exactly and it turned out awful. I'm not sure what went wrong.
Bheki Mahlangu
[email protected]This recipe was a disaster! The turkey breast was dry and tough, and the gravy was lumpy.
Jeannie Erickson
[email protected]Overall, this was a good recipe. I would recommend it to others, but I would make a few changes to suit my own taste.
James Parkies
[email protected]The gravy was a little too salty for my liking. I'll have to adjust the recipe next time.
sleyn bryan
[email protected]This turkey breast was a little dry for my taste. I think I'll try brining it next time.
Zaheer Ahmd
[email protected]I'm so glad I found this recipe. It's so much better than the store-bought turkey breasts I've had in the past.
Brian Khayo
[email protected]This recipe is a keeper! I'll be making it for all my holiday dinners from now on.
MD Said Ali
[email protected]The pan gravy was amazing! I used it to make mashed potatoes and they were the best I've ever had.
Max Phoswa
[email protected]I loved the crispy skin on the turkey breast. It was so good!
duck ducky
[email protected]This was my first time roasting a turkey breast and it was so easy! I'm definitely going to make it again.
mark dangelo
[email protected]I'm not a big fan of turkey, but this recipe changed my mind! The herbs and spices really make it special.
Jasmine Battistelli
[email protected]I made this for Thanksgiving dinner and it was a huge hit! Everyone loved it. The gravy was especially delicious.
RX Hasebul.
[email protected]This turkey breast was so moist and flavorful! I followed the recipe exactly and it turned out perfectly.