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Ingredientes
- 7 lb un-boned turkey breast
- 1 x lemon Salt and freshly grnd black pepper
- 5 x shallots
- 1/2 c. apple jelly or possibly red currant jelly
- 1/4 c. apple cider
- 1/2 tsp grnd ginger
- 1 tsp dry thyme
- 1 tsp canola or possibly other vegetable oil
- 1 med onion, quartered
- 1 x celery stalk, cut into 4 equal pcs
- 1 bn Italian parsley or possibly fresh coriander (cilantro), tied together
- 1 c. Chicken Stock (page 61), or possibly good instant or possibly low-sodium canned broth
- 2 Tbsp. crushed juniper berries
- 1 x bay leaf
Direcciones
- On Friday afternoons, before the house is full of weekend guests, roast this easy apple jelly-glazed turkey breast. It pleases everyone-especially white meat lovers-and provides great leftovers for Saturday and Sunday sandwiches and other dishes. Cooks who would prefer not to worry about producing equally moist white and dark turkey meat (difficult to achieve when you're cooking a whole bird), love this dish, too. Save the turkey carcass for stock.
- Place the breast in a baking pan. Squeeze the juice of the lemon inside and over the outside of the breast. Season with the salt and pepper.
- Chop the shallots in a food processor. Add in the apple jelly, 1/4 c. of the apple cider the ginger, and thyme. Pulse to blend.
- Preheat the oven to 425 F. Brush the underside of the breast with the glaze.
- Place the breast skin side up in a roasting pan and rub the skin with the oil.
- tuck half the onion under the breast and half in the neck pocket of the breast.
- tuck the celery and parsley under the cavity.
- Place the breast in the oven and roast 20 min. Remove from the oven and brush with some of the glaze. Add in the remaining cider, the stock, juniper berries and bay leaf to the pan. Cover with foil and roast for 1 hour, basting twice.
- Remove the foil and brush with the remaining glaze.
- Lower the heat to 375 F. and roast uncovered till the meat is a lovely caramel color and the juices run clear when the breast is pierced with a fork, 20 to 30 min. (The internal temperature at the thickest part of the roast will be 160 F.) Allow to rest 20 min before carving. Throw away the bay leaf.
- Serve with the pan juices passed separately.
- Serves 8
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 78g | |
| Recipe makes 8 servings | |
| Calories 80 | |
| Calories from Fat 9 | 11% |
| Total Fat 1.02g | 1% |
| Saturated Fat 0.1g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 60mg | 3% |
| Potassium 105mg | 3% |
| Total Carbs 18.18g | 5% |
| Dietary Fiber 1.0g | 3% |
| Sugars 12.15g | 8% |
| Protein 0.83g | 1% |
