Sounds like the perfect recipe for Thanksgiving to us from our friends at Whole Foods
- 1 (6- to 7-pound) full bone-in turkey breast or 2 split bone-in turkey breasts
- 3 Esslöffel ungesalzene Butter, softened
- 2 tablespoons chopped fresh sage
- 1 small shallot, fein gehackt
- 1 3/4 teaspoon kosher salt
- 1/2 Teelöffel gemahlener schwarzer Pfeffer
- 1 tablespoon all-purpose flour
- 1 cup apple cider or hard apple cider
Heizen Sie den Backofen auf 400 ° F. Place turkey breast on a rack in a roasting pan. In einer kleinen Schüssel, stir together butter, sage, Schalotte, Salz und Pfeffer. Loosen skin over turkey and rub about 1 1/2 tablespoons of butter mixture under skin. Rub remainder of butter all over turkey. Roast in the middle of the oven until an instant-read thermometer inserted into thickest part of breast registers 165°F or juices run clear when a paring a knife is poked in the thickest part of breast, über 1 3/4 zu 2 hours for full breast and about 1 hour for split breasts. Transfer to a cutting board while you prepare gravy.
Pour the drippings from the roasting pan into a glass cup and allow to set for 1 Minute; spoon off 1 tablespoon of the fat that floats to top and place it in a small saucepan. Place over medium heat and stir in flour. Kochen, stirring, 1 Minute. Slowly stir in cider. Spoon off and discard remaining fat from top of pan juices into a cup; stir remaining juices into gravy. Kochen, unter häufigem Rühren, until gravy thickens, 3 zu 4 Minuten. Taste and season with more salt and pepper if desired. Carve turkey breast into slices, transfer to a platter and serve with gravy.
Pro Portion: 580 Kalorien (250 aus Fett), 27g Fett insgesamt, 9g gesättigte Fettsäuren, 225mg Cholesterin, 620mg Natrium, 6g Kohlenhydrate (0g Ballaststoffe, 4g Zucker), 73g Eiweiß