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Issue Date: Fall 2005


Roasted Turkey Breast with Carrots and Shallots

Roasted Turkey Breast with Carrots and Shallots

“This is the turkey recipe we used on ‘How To Boil Water’ for one of our holiday shows last year. It’s easy and you don’t wind up with a lot of wasted stuff — that stuff you can never get off the turkey.”

1 complete turkey breast on the bone (both halves) or two separate halves Salt and freshly ground black pepper Extra-virgin olive oil 1 bunch fresh sage leaves 8 shallots, cut in half 1 pound baby carrots 1/4 cup all-purpose flour 4 cups chicken stock 1/2 lemon, juiced

Preheat the oven to 375 degrees.

With a sharp knife, cut along one side of the breastbone and down along the ribs; gently pull and cut the meat away from the bone to separate the breast from the carcass. Repeat with the other breast.

Season the turkey breasts on both sides with salt and pepper. Place a large roasting pan over two burners on the stove, set at medium heat. Pour about 3 tablespoons of olive oil in the pan. Add a few sage leaves and stir. When oil is hot, lay the breasts in the pan, skin-side down, and cook for about 5 minutes, until the skin begins to get crisp. Turn the breasts over and push them off to one side.

Add the shallots, carrots and a handful of sage leaves to the pan and stir to coat with the oil. Sprinkle the vegetables with salt and pepper. Place the pan in the pre-heated oven and roast for about 30 minutes, until the internal temperature of the turkey reaches 160 degrees on an instant-read thermometer, and the shallots and carrots are tender and browned.

Remove the turkey and the vegetables to a serving platter and set aside. Make the gravy: Put the roasting pan over two burners, at medium heat. Stir the flour into the remaining juices with a wooden spoon. Then gradually stir in the stock, scraping the bottom of the pan to pick up all of the browned bits. Give the gravy a squeeze of lemon and season to taste with salt and pepper. Slice the turkey and serve with the gravy.


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