If you don’t want to battle with an entire turkey, making a turkey
breast is an easy alternative. Plus, a turkey breast is all white meat,
a healthier option than higher-fat dark meat. A 6-lb bone-in breast will
serve 8 people. Serving size: 4 oz. turkey.
- 1 bone-in turkey breast (6 lbs) skin removed
- 3 Tbsp trans fat free margarine
- 2 garlic cloves minced fine
- 1 small shallot finely chopped
- 1 Tbsp chopped fresh sage
- 1 Tbsp chopped fresh thyme plus sprigs for garnish
- 1 tsp salt
- Black pepper to taste
- 2 Tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup apple cider
Preheat oven to 400°. Rinse the turkey breast and pat dry. In a small
bowl, combine the margarine, garlic, shallot, sage, thyme, salt and pepper
to taste and rub the mixture onto the turkey breast. Place turkey breast
on a rack in a roasting pan. Roast in the middle of the oven until a meat
thermometer inserted into thickest part of breast registers 165° or
juices run clear when a paring knife is poked in the thickest part of
breast, about 1 3/4 to 2 hours. Transfer to a cutting board and let rest.
Meanwhile, pour the drippings from the roasting pan into a glass cup. With
a spoon, skim off the fat. ln a small saucepan, heat the drippings over
medium heat and stir in flour. Cook, stirring, for 1 minute, or until
light brown. Whisk in the chicken broth and cider and season with pepper
to taste. Cook, stirring frequently, until gravy thickens, 3 to 4 minutes.
Serve the turkey breast with the gravy and garnished with thyme sprigs,
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