- 1 whole bone-in turkey breast (about 5 lbs)
- 1 lemon, sliced
- 1 small navel orange, sliced
- 10 fresh sage leaves
- 3 cups chicken broth, divided
- 2 tbsp olive oil
- Salt and pepper
- 2 tbsp all-purpose flour
- 1 tbsp unsalted butter
Preheat oven to 425 degrees. Rinse turkey and pat dry. Separate skin from breast with fingers, starting at rounder end of breast. Slide 2 slices of lemon and orange and 5 sage leaves on each side of breast between skin and meat.
Place turkey on oiled rack in roasting pan. Put remaining citrus slices in bottom of pan. Add 1 cup broth. Coat breast with olive oil no-stick spray and season with salt and pepper to taste. Roast 30 minutes.
Reduce heat to 375 degrees. Roast another 45 minutes or until a thermometer inserted in the thickest part registers 165 degrees. Transfer to cutting board and tent with foil.
Strain turkey juices in sieve set over fat separator and let stand. Discard fat. Add enough broth to juices to get 2-1/2 cups. Heat oil in suacepan over medium heat. Add flour, whisking, and cook 2 minutes. Slowly add broth mixture, whisking until smooth. Bring to a boil. Reduce heat and simmer until reduced to 2 cups, about 15 minutes. Remove from heat and swirl in butter until melted. Season to taste.
Slice turkey and serve with pan juices.
8 servings
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Adapted from Prevention magazine