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 à soupe de beurre non salé, ramolli
  • 2 tablespoons chopped fresh sage
  • 1 small shallot, hachées finement
  • 1 3/4 teaspoon kosher salt
  • 1/2 cuillère à café de poivre noir moulu
  • 1 tablespoon all-purpose flour
  • 1 cup apple cider or hard apple cider


Préchauffer le four à 400 ° F. Place turkey breast on a rack in a roasting pan. Dans un petit bol, stir together butter, sage, échalote, sel et poivre. 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, sur 1 3/4 à 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. Cuisiner, émouvant, 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. Cuisiner, en remuant fréquemment, jusqu'à épaississement de la sauce, 3 à 4 minutes. Taste and season with more salt and pepper if desired. Carve turkey breast into slices, transférer à un plat et servir avec la sauce.

Information nutritionnelle

PAR PORTION: 580 calories (250 à partir de matières grasses), 27g lipides, 9g de graisses saturées, 225mg de cholestérol, 620mg de sodium, 6g de glucides (0g de fibres alimentaires, 4g de sucre), 73g de protéines