Roasted Turkey Breast
|Freshly ground black pepper||To Taste|
|Turkey breast with bones||2 Pound (0.5 Bird)|
|Unsalted butter||2 Tablespoon|
|Kosher salt||To Taste|
|Olive oil||3 Tablespoon|
|All purpose flour||4 Tablespoon|
|Chicken stock||1 Can (10 oz)|
|Dry white wine||1 Cup (16 tbs)|
Create a pocket in the turkey by loosening it's skin.
Underneath the skin, smear unsalted butter.
Season with salt and pepper.
Flip turkey. Season with salt and pepper.
Put olive oil in a skillet.
Place turkey breast in the skillet skin side down.
Cover with a lid. Cook for 5 minutes.
Transfer the breast skin side up to a rack that has been placed on top of a baking sheet.
Put the baking sheet in a preheated 325 degrees F oven for 50-60 minutes.
Put a sauce pot on medium-low flame.
Add butter to the pot.
Add all-purpose flour to the pot, stir well.
Cook for a couple of minutes. Whisk continuously.
Remove the pot from heat.
Add 1/2 can chicken stock to the pot, whisk vigorously.
Heat again. Whisk continuously.
Add dry white wine and remaining chicken stock.
Add herbs. Season with salt and pepper.
Simmer for 5-10 minutes until the sauce thickens.
Let turkey rest for 5-10 minutes.
Serve with sauce. Enjoy!
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Calories 747 Calories from Fat 412
% Daily Value*
Total Fat 46 g71.4%
Saturated Fat 17.7 g88.5%
Trans Fat 0 g
Cholesterol 197.9 mg66%
Sodium 337.2 mg14.1%
Total Carbohydrates 16 g5.3%
Dietary Fiber 0.52 g2.1%
Sugars 1.8 g
Protein 53 g106.6%
Vitamin A 12.8% Vitamin C 0.85%
Calcium 4.7% Iron 21.6%
*Based on a 2000 Calorie diet