Introduction: Talking Turkey: Rachael Ray’s Herb Roasted Turkey Breast With Pan Gravy
This is the second recipe from our three-part series:
• 1 small onion
• 1 lemon
• 12 pieces of fresh sage leaves
• ½ cup of flat-leaf parsley
• 3 tablespoons of olive oil
• 1 teaspoon of salt
• 6 pieces of fresh bay leaves
• 4 tablespoons of butter
• 2 halves of boneless turkey breast (keep the skin on)
• ¼ cup of apple brandy (a regular one would do as well)
• 2 to 3 cups of apple cider
• salt and pepper
1. Preheat the oven to 450 degrees° FFahrenheit and grease the roasting pan using some olive oil. Set this aside.
2. PeelGet some zest off the lemon and then add this to the onion and chop them finely. Set aside the whole lemon for later. When done chopping, add the sage, parsley, olive oil, and a teaspoon of salt. Chop this in pulse until it forms a paste.
3. Put two pieces of bay leaves on a pan and add the butter. Heat the pan on low to medium heat until the butter starts to bubble. The heat will help the leaves release oils which will be used to flavor the turkey. After about three minutes, turn off the fire and set the pan aside.
4. Lower the heat of the oven to 400 degrees°. While waiting, baste the turkey with the butter and bay mixture and place the turkey inside. When 20 minutes have lapsed, use the remaining bay butter mixture to baste the turkey with. Roast the turkey for another 20 or 25 minutes. You’ll know that the meat is cooked when it reaches 170 degrees °Fahrenheit.
5. You can make the gravy while the turkey rests for carving. Use the same roasting pan you cooked the meat in and put it over medium heat. Slowly add the flour and stir until the mixture is smooth. Add the apple brandy and stir for a minute until the alcohol burns off. Pour the apple cider as you stir and bring the mixture into a simmer until it thickens. Add salt and pepper to adjust taste.
Who would think herbs can whip up a delicious meal like this? Cook this Turkey recipe for your family to enjoy on Thanksgiving!