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Provençal Turkey Breast with Jus

Randy Mayor
Yield 8 servings (serving size: 4 ounces turkey and 3 tablespoons jus)
Roasting just a turkey breast saves time, and the carving is super simple. Serve this garlic- and herb-flavored turkey with baby carrots and rice pilaf.

Ingredients

  • 1 (5-pound) whole turkey breast
  • 1 tablespoon dried herbes de Provence
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 12 garlic cloves, unpeeled
  • 2 cups Roasted Turkey Stock
  • 3/4 cup dry white wine
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

Nutrition Information

  • calories 266
  • caloriesfromfat 11 %
  • fat 3.3 g
  • satfat 0.7 g
  • monofat 1.6 g
  • polyfat 0.6 g
  • protein 53.7 g
  • carbohydrate 2.2 g
  • fiber 0.2 g
  • cholesterol 147 mg
  • iron 2.9 mg
  • sodium 353 mg
  • calcium 34 mg

How to Make It

  1. Preheat oven to 400°.

  2. Loosen skin from breast by inserting fingers, gently pushing between skin and meat. Combine herbes de Provence, 3/4 teaspoon salt, 1/2 teaspoon pepper, and minced garlic in a small bowl. Rub seasoning mixture under loosened skin. Rub turkey with olive oil. Place 12 garlic cloves in a roasting pan; place turkey on cloves. Bake at 400° for 1 hour and 15 minutes or until a thermometer registers 165°. Let stand for 15 minutes. Discard turkey skin. Squeeze cloves to extract garlic pulp. Discard skins. Set aside.

  3. Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings from pan into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner. Drain drippings into a bowl, stopping before fat layer reaches opening; discard fat.

  4. Place roasting pan over 2 burners on medium heat. Add pan drippings, Roasted Turkey Stock, white wine, and reserved garlic, scraping pan to loosen brown bits. Cook 10 minutes or until reduced to 1 1/2 cups. Stir in 1/8 teaspoon salt and 1/8 teaspoon pepper. Serve with turkey.