Roast Turkey Breast

Serves : 6-8

Comments: This recipe comes from Williams-Sonoma. They also make an amazing turkey gravy base. I made this for Thanksgiving dinner 2001, and it was so much easier than cooking a whole turkey, plus it came out juicier and more delicious. This recipe makes enough for leftovers.

 

Ingredients:

  • 5 pounds boneless turkey breast halves(either one large, or two small)
  • 2 tablespoons canola oil
  • 1 tablespoon butter
  • 1 cup turkey or chicken broth
  • 1/2 cup turkey gravy base
  • 1/4 cup dry sherry

Instructions:

Let turkey breasts stand at room temperature up to 2 hours.

Position rack in center of oven and preheat to 350 degrees.

If using two turkey breast halves, lay one breast half, skin side down, on a clean work surface. Lay the other breast half, skin side up, on the first, with the thickest parts of each breast at opposite ends. Using kitchen twine, tie the halves together at 2-inch intervals.

Sprinkle the turkey with salt and pepper.

In an oval roasting pan, warm oil and melt butter over medium-high heat. When hot, sear the turkey roast until browned, 3-4 minutes per side. Transfer pan to oven and roast, turning turkey occasionally, until an instant-read thermometer inserted into the center of the roast registers 165 degrees, about 2 hours. Transfer turkey roast to a carving board, cover loosely with aluminum foil and let rest about 20 minutes before carving.

While the roast is resting, set the roasting pan over medium heat. Skim off fat and add broth. Bring to a simmer, stirring to scrape up any browned bits. Stir in gravy base, milk, and sherry. Bring to a simmer and cook until thick enough to coat the back of a spoon.

Carve turkey roast, transfer to a platter, and serve with gravy on the side.