ROASTED TURKEY BREAST (SALLYE)
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- 4 to 7 lb
- boneless skinless turkey breast
- 1 stick
- softened butter
- 1/4 c
- sea salt
- 1 Tbsp
- ground black pepper
- 1 tsp
- crushed rosemary leaves
- 1 tsp
- crushed thyme leaves
- 1 tsp
- crushed sage leaves
- 1/2 c
- (approximately) good white wine
- 2 Tbsp
- 1 to 2 Tbsp
- drippings from turkey
- 3 to 4 c
- 1 large
- hard boiled eggs, finely diced
FOR MAKING GRAVY
1Preheat oven to 350º
Make a paste using the following:
1 stick softened butter
1/4 cup salt (yep, I know it seems like a lot but trust me, you need it)
1 tablespoon ground black pepper (optional)
1 teaspoon each rosemary, thyme and sage
Other herbs of your choosing can be used.
Wash turkey and pat really dry with paper towels.
Punch about 3 equi-spaced holes in turkey with bamboo skewer(this is so rub will migrate into breast)
2Set in roasting pan and generously rub turkey all over with the rub you have just made., rubbing as much as possible into the holes you have made.
Tent loosely with foil (do not wrap)
3Place in preheated oven and cook 20-30 minutes per pound.
Baste often with pan drippings.
About 15 minutes before done, remove foil tent so turkey will brown.
Remove from oven and set aside for 10 minutes. Cover to keep warm.
4TO MAKE GRAVY:
Pour all but 2 tablespoons pan drippings into covered container for use later as a stock base.
Using the same roasting pan, place over medium heat on stove top.
Add flour to pan and stir with wooden spoon until you have a nice brown roux.
Deglaze using wooden spoon to scrape up crusty residue in bottom of pan
NOTE: Drippings will be very salty so use sparingly.
Pour a "glug" of good white wine (a glug is enough to cover the bottom of the pan) and mix with roux
Add water and stir constantly until gravy mixture is smooth and begins to thicken.
Turn heat to low and allow gravy to simmer for about 5 minutes.
Stir occasionally to keep from burning or lulmping
Add more water a cup at a time if needed to keep it from getting too thick
Add diced hard boiled eggs if desired.