The glaze gives a dark sheen to the turkey and lends a rich, caramelized flavor to the chunky gravy. Roasting the turkey on vegetables instead of a rack keeps it moist and adds fragrance to the pan drippings, which are the base of the gravy. For a pretty presentation, garnish the platter with a variety of herbs.
2 cups thinly sliced onion
1 cup sliced carrot
1/2 cup thinly sliced celery
3 tablespoons low-sodium soy sauce, divided
1 (14 1/2-ounce) can fat-free, less-sodium chicken broth, divided
1 (5- to 6-pound) bone-in turkey breast
1/2 teaspoon black pepper
1/4 teaspoon salt
2 tablespoons dry sherry or Madeira
2 tablespoons molasses
1 tablespoon all-purpose flour
How to Make It
Preheat oven to 350°.
Combine the onion, carrot, and celery in a roasting pan coated with cooking spray. Add 1 tablespoon soy sauce and 2/3 cup broth; stir to coat. Place turkey breast, skin side up, on vegetables. Sprinkle with pepper and salt. Insert meat thermometer into turkey breast, making sure it does not touch bone. Bake at 350° for 1 hour; baste turkey with 2 tablespoons broth every 30 minutes. Combine 2 tablespoons soy sauce, sherry, and molasses in a small bowl. Bake turkey an additional 45 minutes or until thermometer registers 180°, brushing with sherry mixture every 15 minutes. Place turkey on a platter. Cover turkey loosely with foil; let stand 15 minutes. Do not discard drippings.
Combine the remaining chicken broth and flour, stirring with a whisk until well blended to form a slurry. Drain the onion mixture and drippings into a colander over a bowl, reserving both. Place a zip-top plastic bag inside a 2-cup glass measure or bowl. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain the drippings into a medium saucepan, stopping before fat layer reaches opening; discard fat. Add the reserved onion mixture to pan; stir in slurry. Bring to a boil; reduce heat and simmer 5 minutes. Serve turkey with gravy.
This was my first attempt at making a turkey by myself for Thanksgiving. It was just my brother, sister and I and it was the BEST turkey we had ever had. Very moist and juicy and great flavor. The meal was so great that my siblings requested it again for this year.
I wasn't one of the better turkey breasts that I have had. I thought it was just ok. I followed the directions and although it was nice and brown, it was also dry. If I try this again, I will make it in a roasting bag to see if it s jucier.
Good recipe for turkey breast. I made one on Sunday and sliced and chopped it up to have for salads and sandwiches this week. The glaze has a great flavor, and makes for a beautiful turkey, nice and brown. I basted every 20 minutes throughout the cooking time. We also had no celery, and no big deal. Because we were making it for leftovers, we skipped the gravy all together. Great recipe!
Delicious! Creates a beautiful golden brown turkey. I make the whole turkey instead of just the breast and it comes out wonderful. We puree some of the veggies and add it to the gravy to thicken it. Our go to turkey recipe.
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