Rating: 5 stars
6 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light November 2006

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Credit: Randy Mayor

Recipe Summary test

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

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Directions

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  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

266 calories; calories from fat 11%; fat 3.3g; saturated fat 0.7g; mono fat 1.6g; poly fat 0.6g; protein 53.7g; carbohydrates 2.2g; fiber 0.2g; cholesterol 147mg; iron 2.9mg; sodium 353mg; calcium 34mg.
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