This is a great alternative to a whole bird for an intimate holiday dinner. You will need about a 2-1/2 lb (1.125 kg) bone-in skin-on turkey breast to yield the right amount of meat. Ask your butcher or the meat department of the grocery store to bone it for you if you don't feel comfortable doing it yourself.
- Portion size 6 servings
- Credits : Canadian Living Magazine: December 2011
MethodHerbed Butter: In small bowl, stir together butter, parsley, tarragon, chives, thyme, garlic, salt and pepper. Place on plastic wrap; roll into log, twisting ends to seal. Refrigerate
for 1 hour. (Make-ahead: Refrigerate for up to 3 days.) Unwrap and slice into 1/4-inch (5 mm) thick rounds. Set aside.
Place turkey, skin side down, on cutting board. With sharp knife held horizontally and starting at rounded side, cut almost but not all the way through; open like book. Place herbed butter rounds evenly over turkey; sprinkle with bread crumbs.
Starting at long edge of skinless side, roll up breast to enclose filling and leave skin on top. Using kitchen string, tie at 1-inch (2.5 cm) intervals. (Make-ahead: Wrap in plastic wrap and refrigerate for up to 24 hours.) Sprinkle with salt and pepper.
Place on rack in roasting pan; pour in half of the broth and the water. Roast in 350°F (180°C) oven, basting every 20 minutes, until no longer pink inside and digital rapid read thermometer inserted in centre registers 165°F (74ºC), 45 to 60 minutes. Transfer to cutting board and tent with foil.
Skim fat from pan juices; place pan over medium heat. Whisk together wine, flour and remaining broth; whisk into pan and bring to boil.
Boil, whisking, until thickened, about 3 minutes. Strain through fine mesh sieve; serve with turkey.
Nutritional facts Per Serving: about
- Sodium 556 mg
- Protein 30 g
- Calories 314.0
- Total fat 18 g
- Potassium 413 mg
- Cholesterol 99 mg
- Saturated fat 9 g
- Total carbohydrate 4 g
- Iron 13.0
- Folate 7.0
- Calcium 3.0
- Vitamin A 10.0
- Vitamin C 3.0