| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
American |
Diner, Dinner, Poultry |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 2 |
|
Cloves garlic; minced |
| 2 |
ts |
Dried thyme; crumbled |
| 2 |
ts |
Dried sage; crumbled |
|
|
Salt and pepper |
| 3 1/4 |
lb |
Turkey light meat, skinless, boneless, rolled and tied |
| 2 |
c |
Chicken stock |
| 1/2 |
c |
Water |
| 1 |
tb |
Cornstarch |
| 1 |
c |
Chicken stock |
| 1 |
ts |
Canola oil; butter flavored |
|
|
Salt and pepper |
| 3 |
lb |
Boiled potatoes; mashed |
| 1 |
c |
Lowfat buttermilk |
| 1 |
|
Clove garlic; roasted |
INSTRUCTIONS
GRAVY
THE BIRD:
Herb rub: In a large baking dish, stir together the olive oil, garlic,
thyme, sage and about 1/8 teaspoon pepper. Place the
turkey breast in the dish and rub the mixture over the entire surface of
the turkey breast. Wrap in saran, and refrigerate for 3 hrs or overnight.
Preheat the oven to 350F (180C).
Place the breast on a rack in metal roasting pan, season lightly with salt
and pepper and pour 1 cup chicken stock into the bottom of the pan. Tent
with foil. Roast, basting with the pan juices every 15 minutes or so,
adding the rest of the stock as needed, until instant-read thermometer
insert into the center registers 165F (74C), about 1 hour and 20 minutes.
Transfer the breast to warmed serving platter and cover with aluminum foil
while you make the gravy.
THE GRAVY: Place the roasting pan on the stove top over high heat, add the
water and deglaze the pan by stirring to dislodge any browned bits on the
pan bottom. Boil until the liquid is reduced by half, about 2 minutes. Turn
off heat source. Dissolve the cornstarch in the stock, add optional butter
flavored canola oil. With a whisk, add the thickener to the pan liquids,
turn heat source on to medium-high and continue to whisk until thickened,
as much as 5 minutes. Season to taste with salt and pepper.
Service: Snip and discard the string from the turkey breast. Slice the
meat and serve on warmed individual plates.
Place a mound of mashed potatoes alongside and drizzle the gravy over the
turkey and potatoes. Sides: cranberry-raspberry relish; a platter of corn
and peas garnished with grated raw carrot and orange zest.
Recipe from Diner: Best of Casual American Cooking by Diane Rossen
Worthington (1995). Part of a series: Casual Cuisines of the World (Sunset
Books, $19.95). [Edited Oct 1996: Pat H. McRecipe, III: about 530 cals, 14
g fat].
Recipe By : idea from Diane Rossen Worthington, Diner
Posted to MC-Recipe Digest V1 #256
Date: Thu, 24 Oct 1996 10:15:37 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>
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