November 24th, 2024
Recipes
Roasted Half Turkey Breast
Valentina P
- Difficulty
•
- Time 2 hours
Cook a giant turkey can be quite the undertaking. So instead, this recipe focuses only on roasting the (far smaller) split breast. The end result is super tender and perfectly cooked white meat turkey that can be prepared year-round. The secret is in the addition of wine and broth to the bottom of the pan. The cooking steam from the liquids really locks in the turkey's natural moisture. Yes, no more dry turkey meat. The tangy gravy is optional but delicious with its hints of wine and mustard.
How To MakeDiet Type: Classic
Shopping List
-
Turkey
- 1 (3 pound) half bone-in turkey breast(s)
- 1/4 cup white wine
- 1/4 cup low-sodium chicken broth
- 1 tablespoon olive oil
- 1 tablespoon dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon fresh sage, chopped
- 2 teaspoons dried rosemary
- 1 teaspoon dried thyme
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper Gravy (Optional)
- 1/2 cup low-sodium chicken broth
- 1 tablespoon butter
- 1 tablespoon dijon mustard
- 1/2 tablespoon corn starch
- 1/2 tablespoon cold water
- 1/2 tablespoon white wine
- turkey drippings
Instructions
- Step 1: Preheat the oven to 325°F.
- Step 2: Combine the garlic, mustard, lemon juice, olive oil, fresh sage, dried herbs, salt, and pepper in a small bowl until a chunky paste is formed. Gently pull the skin from the bird to expose some of the meat. Smear half of the paste directly over the exposed meat, running your hands underneath the skin where possible. Really try to spread the paste all over - especially the top and sides of the bird. Smear the remaining half of the paste over the skin itself. If the skin moved during this step, tuck it back over the bird as much as possible.
- Step 3: Prop the turkey, skin side up, in a roasting pan with rack. The meat should be elevated from the bottom of the pan. If you don't have a roasting pan with rack, you can create a makeshift one by rolling up coils of aluminum foil and propping the bird on the foil coils.
- Step 4: Pour the 1/4 cup of broth and 1/4 cup of wine into the bottom of the pan. Insert a meat thermometer into the thickest part of the breast. Cook the turkey for 1 1/2 to 1 3/4 hours, or until the internal temperature reaches 165°F. The skin will turn golden brown.
- Step 5: Transfer the cooked turkey to a large, rimmed plate and cover with foil for 10 minutes. Do not discard the cooking juices in the roasting pan.
- Step 6: Gravy time! Pour all of the turkey drippings from the roasting pan and the plate it rested on into a saucepan or frying pan. Scrape in any browned bits from the pan as well. Turn up the heat to medium and add all of the remaining gravy ingredients, except the starch and cold water, to the saucepan.
- Step 7: Stir together the starch and cold water in a separate small bowl until a smooth slurry is formed. Pour this slurry into the saucepan with the other ingredients. Stir constantly as you pour to avoid clumping. Continue stirring the gravy mixture until it thickens, about 4 to 5 minutes. If you prefer a thicker gravy, prepare another slurry made with 1 teaspoon(s) equal parts starch and cold water. Stir this into the gravy until thickened further. Note: do not add plain starch directly to the gravy, or it will clump.
- Serve: Slice up your turkey and serve with gravy on the side. This is great alongside simple Cauliflower Mash and/or Cornbread and Herb Stuffing. Enjoy.
Nutrition
Cook a giant turkey can be quite the undertaking. So instead, this recipe focuses only on roasting the (far smaller) split breast. The end result is super tender and perfectly cooked white meat turkey that can be prepared year-round. The secret is in the addition of broth to the bottom of the pan. The cooking steam from the liquid really locks in the turkey's natural moisture. Yes, no more dry turkey meat. The tangy gravy is optional but delicious with its hint of mustard.
How To MakeDiet Type: Paleo
Shopping List
-
Turkey
- 1 (3 pound) half bone-in turkey breast(s)
- 1/2 cup low-sodium chicken broth
- 1 tablespoon olive oil
- 1 tablespoon dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon fresh sage, chopped
- 2 teaspoons dried rosemary
- 1 teaspoon dried thyme
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper Gravy (Optional)
- 1/2 cup low-sodium chicken broth
- 1 tablespoon grass-fed butter or ghee
- 1 tablespoon dijon mustard
- 1/2 tablespoon tapioca starch
- 1/2 tablespoon cold water
- turkey drippings
Instructions
- Step 1: Preheat the oven to 325°F.
- Step 2: Combine the garlic, mustard, lemon juice, olive oil, fresh sage, dried herbs, salt, and pepper in a small bowl until a chunky paste is formed. Gently pull the skin from the bird to expose some of the meat. Smear half of the paste directly over the exposed meat, running your hands underneath the skin where possible. Really try to spread the paste all over - especially the top and sides of the bird. Smear the remaining half of the paste over the skin itself. If the skin moved during this step, tuck it back over the bird as much as possible.
- Step 3: Prop the turkey, skin side up, in a roasting pan with rack. The meat should be elevated from the bottom of the pan. If you don't have a roasting pan with rack, you can create a makeshift one by rolling up coils of aluminum foil and propping the bird on the foil coils.
- Step 4: Pour the 1/2 cup of wine into the bottom of the pan. Insert a meat thermometer into the thickest part of the breast. Cook the turkey for 1 1/2 to 1 3/4 hours, or until the internal temperature reaches 165°F. The skin will turn golden brown.
- Step 5: Transfer the cooked turkey to a large, rimmed plate and cover with foil for 10 minutes. Do not discard the cooking juices in the roasting pan.
- Step 6: Gravy time! Pour all of the turkey drippings from the roasting pan and the plate it rested on into a saucepan or frying pan. Scrape in any browned bits from the pan as well. Turn up the heat to medium and add all of the remaining gravy ingredients, except the starch and cold water, to the saucepan.
- Step 7: Stir together the starch and cold water in a separate small bowl until a smooth slurry is formed. Pour this slurry into the saucepan with the other ingredients. Stir constantly as you pour to avoid clumping. Continue stirring the gravy mixture until it thickens, about 4 to 5 minutes. If you prefer a thicker gravy, prepare another slurry made with 1 teaspoon(s) equal parts starch and cold water. Stir this into the gravy until thickened further. Note: do not add plain starch directly to the gravy, or it will clump.
- Serve: Slice up your turkey and serve with gravy on the side. This is great alongside simple Cauliflower Mash and/or paleo-friendly Cornbread and Herb Stuffing. Enjoy.
Nutrition
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Roasted Half Turkey Breast
PT2M 1 (3 pound) half bone-in turkey breast(s) 1/4 cup white wine 1/4 cup low-sodium chicken broth 1 tablespoon olive oil 1 tablespoon dijon mustard 1 tablespoon lemon juice 1 tablespoon fresh sage, chopped 2 teaspoons dried rosemary 1 teaspoon dried thyme 2 garlic cloves, minced 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 cup low-sodium chicken broth 1 tablespoon butter 1 tablespoon dijon mustard 1/2 tablespoon corn starch 1/2 tablespoon cold water 1/2 tablespoon white wine turkey drippings Gluten Free Paleo Low-Carb 8 Servings
Ingredients:
