Turkey Breast Glazed With Red Pepper Jelly and Sage
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving | - |
| without skin : about | - |
| cal | 245245 cal |
| pro | 35 g35g pro |
| total fat | 6 g6g total fat |
| sat. fat | 3 g3g sat. fat |
| carb | 8 g8g carb |
| fibre | 00 fibre |
| chol | 87 mg87mg chol |
| sodium | 484 mg484mg sodium |
| % RDI: | - |
| calcium | 33 calcium |
| iron | 1414 iron |
| vit A | 22 vit A |
| folate | 44 folate |
Serving a whole turkey breast is practical when you're entertaining a small group. It's not fussy and you won't have leftovers.
Ingredients
- 2 boneless turkey breasts , (about 1-1/2 lb/675 g each)2 boneless turkey breasts, (about 1-1/2 lb/675 g each)
- 3 tbsp chopped fresh sage 3 tbsp chopped fresh sage
- 3/4 tsp salt 3/4 tsp salt
- 3/4 tsp pepper 3/4 tsp pepper
- 1 tbsp butter , softened1 tbsp butter, softened
- 1/4 cup red pepper jelly 1/4 cup red pepper jelly
- Shallot Wine Jus:
- 1/4 cup finely chopped shallots 1/4 cup finely chopped shallots
- 1 cup chicken broth 1 cup chicken broth
- 1/4 cup dry white wine 1/4 cup dry white wine
- 1 tsp cornstarch 1 tsp cornstarch
- 1/4 tsp salt 1/4 tsp salt
- 1/4 tsp pepper 1/4 tsp pepper
Preparation
Sprinkle 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.
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.
Source : Canadian Living Holiday Favourities 2011
- Keywords : Dinner; Christmas; Roast; Turkey; Sage; Shallots; Chicken broth/stock; White wine;
Related content
-
Sage Butter Turkey with Shallot Sausage Stuffing
Whole fresh sage leaves tucked under the skin show through when the skin turns translucent,...
-
Herbed Turkey with Cranberry Apricot Stuffing
Special occasions call for special meals, and for this one, the big bird is the highlight. This...
-
Herb and Garlic Turkey with Pan Gravy
As well as looking interesting, the herbs stuffed under the skin add flavour. Save the herb stems...
-
Roast Turkey with Corn Bread Stuffing
Start a new tradition with a sage-and-oregano corn bread stuffing for roast turkey. If time is...
