Provençal Turkey Breast with 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.

Yield: 8 servings (serving size: 4 ounces turkey and 3 tablespoons jus)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 266
  • Calories from fat: 11%
  • Fat: 3.3g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.6g
  • Protein: 53.7g
  • Carbohydrate: 2.2g
  • Fiber: 0.2g
  • Cholesterol: 147mg
  • Iron: 2.9mg
  • Sodium: 353mg
  • Calcium: 34mg

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Provençal Turkey Breast with Jus Recipe at a Glance
advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy