Caramelized onions become the base for a gravy that tastes like the best French onion soup ever. The bone keeps the breast meat moist. If you leave the skin on, it adds 20 calories and 1g sat fat per serving.
1 (7-lb.) skin-on, bone-in fresh or frozen turkey breast, thawed
3 cups unsalted chicken stock (such as Swanson)
1/2 cup cream sherry
3 1/2 tablespoons all-purpose flour
1/4 cup chopped fresh flat-leaf parsley
Est. added sugars 0g
How to Make It
Preheat oven to 425°F.
Heat oil in a large Dutch oven over medium-high. Add onions; sauté 6 minutes. Reduce heat to medium. Stir in 3 tablespoons thyme and 1/2 teaspoon salt; cook 10 minutes. Add wine to pan; cook 10 minutes or until onions are browned. Spread onion mixture in bottom of a roasting pan.
Combine remaining 1 tablespoon thyme, remaining 1 teaspoon salt, butter, and pepper in bowl. Loosen skin from breast by inserting fingers, gently pushing between skin and meat. Rub butter mixture under skin. Arrange breast, skin side up, over onion mixture. Bake at 425°F for 25 minutes. Pour 2/3 cup stock over turkey.
Reduce oven temperature to 350°F. Bake at 350°F for 1 1/2 hours or until a thermometer inserted into thickest portion registers 160°F, pouring about 2/3 cup stock over breast every 20 minutes (about 4 times, using all the stock before the end). Place turkey on a cutting board. Let stand, loosely covered with foil, 15 minutes (internal temperature will rise to 165°F).
Place roasting pan on burner over medium-high. Combine sherry and flour in a bowl. Stir sherry mixture into onion mixture; bring to a boil. Cook 10 minutes or until reduced to about 6 cups. Stir in parsley. Serve gravy with turkey. Remove skin before serving.
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I halved the recipe as I had a boneless turkey breast (3 pounds) in the freezer to use. I followed the roasting directions on the package and the turkey came out a bit under-cooked in the middle, so wound up microwaving it before service. Loved the onion gravy, very flavorful. I didn't have cream sherry so just used some dry white wine. It needed a bit of broth to thin at the end. Overall, happy with how it turned out and would make again. Would like to try with a whole small turkey vs. just the breast.
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