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Ingredients
- 1/4 c. Extra virgin olive oil
- 2 x Cloves garlic, chopped
- 2 tsp Dry thyme, crumbled
- 2 tsp Dry sage, crumbled
- Â Â Salt and pepper
- 3Â 1/4 lb Turkey light meat, skinless, boneless, rolled and tied
- 2 c. Chicken stock
- 1/2 c. Water
- 1 Tbsp. Cornstarch
- 1 c. Chicken stock
- 1 tsp Canola oil, butter flavored
- Â Â Salt and pepper
- 3 lb Boiled potatoes, mashed
- 1 c. Lowfat buttermilk
- 1 x Clove garlic, roasted
Directions
- THE BIRD:Herb rub: In a large baking dish, stir together the extra virgin olive oil, garlic, thyme, sage and about 1/8 tsp. pepper. Place the
- turkey breast in the dish and rub the mix over the entire surface of the turkey breast. Wrap in saran, and chill for 3 hours or possibly 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 c. chicken stock into the bottom of the pan. Tent with foil. Roast, basting with the pan juices every 15 min or possibly so, adding the rest of the stock as needed, till instant-read thermometer insert into the center registers 165F (74C), about 1 hour and 20 min.
- 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 in the water and deglaze the pan by stirring to dislodge any browned bits on the pan bottom. Boil till the liquid is reduced by half, about 2 min. Turn off heat source. Dissolve the cornstarch in the stock, add in optional butter flavored canola oil. With a whisk, add in the thickener to the pan liquids, turn heat source on to medium-high and continue to whisk till thickened, as much as 5 min. Season to taste with salt and pepper.
- Service: Snip and throw away 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 562g | |
| Recipe makes 6 servings | |
| Calories 495 | |
| Calories from Fat 135 | 27% |
| Total Fat 15.2g | 19% |
| Saturated Fat 3.21g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 109mg | 36% |
| Sodium 355mg | 15% |
| Potassium 1436mg | 41% |
| Total Carbs 45.98g | 12% |
| Dietary Fiber 4.4g | 15% |
| Sugars 3.77g | 3% |
| Protein 42.37g | 68% |
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