Roasted Boneless Turkey Breast with Herb Gravy
Serves 6 to 8
This turkey breast recipe is so good. It is a quick and easy alternative to roasting a whole turkey for those who like white meat and you do not have to worry about the breast overcooking while the thighs get done.
I buy whole fresh turkey breasts when they are on sale, remove the breast halves from the bones and freeze them, as well as the carcass, which can be used for broth or soup.
- 1 boneless turkey breast half, about 3 pounds, with skin
- Salt and pepper to taste
- 1 teaspoon dried marjoram leaves
- 1 teaspoon dried rosemary leaves
- 1 teaspoon dry rubbed sage
- 2 tablespoons olive oil
- 1/2 cup dry red wine
- 1 small shallot, finely chopped
- 2 cups low-sodium chicken broth
- 1/4 cup flour and enough cold water to make a paste
Preheat oven to 350° F. Season the turkey all over with the salt, pepper, marjoram, rosemary and sage. Heat an ovenproof skillet or sauté pan, large enough to hold the turkey over medium-high heat. Add the oil, then the turkey skin-side down. Sear until lightly browned, about 3 minutes. Turn and sear other side about 2 minutes. Remove turkey from pan and, if desired, add a roasting rack (I use a small cooling rack that fits the pan. If you do not have anything that fits the pan, just omit it.) Place turkey on rack skin-side up. Place in oven and roast, basting with pan juices every 15 minutes, until meat thermometer registers 165°, about 1 hour and 10 minutes, depending on size. Place turkey on cutting board and tent with foil. Let rest for about 10 minutes.
Meanwhile, make the gravy. Remove the rack and place the pan over a medium-high burner. (Do not forget to place an oven mitt or towel over that hot handle so you do not accidently burn yourself, like I have many times.) Add the wine and shallots and bring to a boil, scraping up any browned bits in the bottom of the pan. Add the broth and bring back to a boil; cook for about 5 minutes. Combine the flour and water in a small bowl until it forms a paste. Reduce the broth to a simmer and vigorously whisk in the paste, a little at a time, until gravy is the desired thickness. Taste for seasoning. Slice the turkey and serve, passing the gravy separately.