Serving a whole turkey breast is practical when you're entertaining a small group. It's not fussy and you won't have leftovers.
- Portion size 8 servings
- Credits : Canadian Living Holiday Favourities 2011
- 2 boneless turkey breasts (about 1-1/2 lb/675 g each)
- 3 tablespoons chopped fresh sage
- 3/4 teaspoons salt
- 3/4 teaspoons pepper
- 1 tablespoon butter softened
- 1/4 cup red pepper jelly
Shallot Wine Jus:
- 1/4 cup finely chopped shallots
- 1 cup chicken broth
- 1/4 cup dry white wine
- 1 teaspoon cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
MethodSprinkle turkey with sage, salt and pepper. Gently press flesh sides together; tie with string. Spread butter over skin. Roast on greased rack in roasting pan in 325°F (160°C) oven for 1 hour.
In small saucepan, melt red pepper jelly over low heat; brush over turkey. Roast until meat thermometer registers 185°F (85°C) and juices run clear when turkey is pierced, about 30 minutes.
Transfer to cutting board and tent with foil; let stand for 10 minutes before thinly slicing.
Shallot Wine Jus: Meanwhile, skim any fat from pan juices. Place pan over medium heat. Add shallots; cook, stirring often, until softened, about 5 minutes.
Add 3/4 cup of the broth and wine; bring to boil, scraping up any browned bits. Reduce heat and simmer for 2 minutes.
Whisk together cornstarch, salt, pepper and remaining broth; whisk into pan and cook, stirring, until thickened, about 2 minutes. Strain if desired; serve with turkey.
Nutritional facts without skin : about
- Sodium 484 mg
- Protein 35 g
- Calories 245.0
- Total fat 6 g
- Cholesterol 87 mg
- Saturated fat 3 g
- Total carbohydrate 8 g
- Iron 14.0
- Folate 4.0
- Calcium 3.0
- Vitamin A 2.0