Turkey Breast Glazed With Red Pepper Jelly and Sage Turkey Breast Glazed With Red Pepper Jelly and Sage

Author: Canadian Living

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


Shallot Wine Jus:


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.

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
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Turkey Breast Glazed With Red Pepper Jelly and Sage