Prep Time:
15 minutes Roast: 1 to 1 1/2 hours
Makes: 8 to 10 servings
1 whole turkey breast, about 4 to 6 pounds
1/2 stick {4 tablespoons} unsalted butter, melted
1 teaspoon salt
1 teaspoon red pepper flakes
12 to 15 medium fresh sage leaves
2 Granny Smith apples, cored, cut into 6 wedges each
15 to 18 pearl onions, peeled
1 head garlic, separated into individual cloves but not peeled
1 small sprig fresh rosemary
Juice from 1/2 to 1 lemon
1. Heat the oven to 350 degrees. Brush turkey breast with some of the melted butter. Season with salt and red pepper flakes. Tuck a few sage leaves under the skin.
2. Arrange the apples, pearl onions, garlic cloves, rosemary and remaining sage in the bottom of a roasting pan with a fitted rack. Drizzle with remaining melted butter. Arrange the turkey breast on the rack above the vegetables.
3. Roast until the pan juices are clear {meaning free of any traces of blood} or until the meat registers 155 to 160 in the thickest part of the breast on a thermometer, 1 to 1 1/2 hours. Remove from the oven: allow to rest 15 minutes. {The temperature will go up to a safe temperature, 165 degrees, while it rests.} Serve sliced, on a platter with the vegetables and drippings. Squeeze the lemon juice over the meat just before serving.
Nutrition Information per serving {for 10 servings}:
222 calories, 5 grams fat, 3 grams saturated fat, 106 milligrams cholesterol, 7 grams carbohydrates, 35 grams protein, 296 milligrams sodium, 0 grams fiber.
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