Options

Format:
Include:
PRINT
See more
Randy Mayor Photo by: Randy Mayor

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.

Cooking Light NOVEMBER 2006

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

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

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.

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
advertisement

Go to full version of

Provençal Turkey Breast with Jus recipe

advertisement