Provençal Turkey Breast with Jus

Provençal Turkey Breast with Jus Recipe
Randy Mayor
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.


8 servings (serving size: 4 ounces turkey and 3 tablespoons jus)

Recipe from

Cooking Light

Nutritional 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


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
3/4 cup dry white wine
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper


Preheat oven to 400°.

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.

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.

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.

Rick Rodgers,

Cooking Light

November 2006
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