Thanksgiving Recipes: Tender, Juicy Turkey Breast

By  November 13, 2007


Tender, Juicy Turkey Breast (with Optional Gravy) by Kristen Kancler
(Serves 4)

2 carrots, coarsely chopped
4 stalks celery, coarsely chopped
1 onion, peeled and quartered
1 half organic turkey breast (about 2 1/2 lbs.), with bone and skin
1 T. butter
Extra virgin olive oil
Sea salt
Fresh ground pepper
1 c. chicken broth
1 c. dry white wine

Preheat oven to 350° F (or 325° F convection roast).
Line a roasting pan with aluminum foil and add vegetables.
Place a rack sprayed with vegetable oil in the pan.
Rinse turkey breast and pat dry.
Slide butter under turkey skin, and season with oil, salt, and pepper. Place turkey on rack, skin-side up.
Combine chicken broth and wine for basting.
Roast turkey breast in oven for approximately 25 minutes per pound or until juices run clear, basting every 15 minutes with the broth-wine mixture.
Remove from oven.
Discard vegetables (and reserve liquid if making gravy).
Let turkey rest for 10 minutes before slicing and serving.

Optional Gravy:

1 c. liquid from turkey (add stock if necessary)
3/4 T. flour
Sea salt
Fresh ground pepper

Pour liquid from turkey into a fat separator or skim off fat.
Stir a small amount of liquid with flour to make a paste, then add back to thicken.
Cook and stir on medium heat until thickened.
Add salt and pepper to taste.

Chef Kristen Kancler is a graduate of the Natural Gourmet Cookery School and works as Chef and Owner of Pura Vida Personal Cuisine, a personal chef service in the Bay Area (CA) promoting a healthy lifestyle. She can be reached at puravidacuisine at gmail dot com.

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