1 1/2 Tbsp rubbed sage*
1 tsp salt
1 tsp coarsely ground black pepper
1 bone-in turkey breast (6 1/2–7 lb)
1/2 cup orange juice
1 Tbsp extra virgin olive oil
1 cup + 2 Tbsp water
1 3/4 cups chicken broth
2 Tbsp cornstarch
2 Tbsp butter, cut into sm pieces
1 Tbsp balsamic vinegar
1/2 tsp freshly grated orange peel
Preheat oven to 350°F. Place a rack in a roasting pan.
In a cup, combine sage, salt, and pepper. Gently loosen skin on turkey breast, working your hand underneath it from the bottom of the breast. Rub some of the herb mixture under the turkey skin. Rub the remainder all over the turkey. Place the turkey breast on the rack in the roasting pan.
In a cup, combine orange juice and oil.
Roast turkey breast 2 to 2 1/2 hours, basting with the juice mixture and the pan juices every 15 minutes, or until a thermometer inserted in the thickest part (not touching the bone) registers 170°F.
Remove turkey from the oven and place on a cutting board. Let stand 15 minutes.
Add 1 cup of the water to the roasting pan and stir to loosen browned bits from the pan. Strain the pan juices into a measuring cup. Let settle 10 minutes, then skim off the fat that rises to the surface.
Pour pan juices and broth into the roasting pan. Place on the stove top and bring to a boil over high heat. Reduce the heat to medium-low and simmer 5 minutes.
In a cup, combine cornstarch with remaining 2 tablespoons water. Add mixture to the pan and bring to a boil, stirring constantly, until sauce is thickened.
Whisk in butter until melted and smooth. Remove from the heat and stir in vinegar and orange peel. Pour into a gravy boat. Slice turkey and serve with gravy.
Makes 12 servings
Per serving: 188 calories, 33 g protein, 3 g carbohydrate, 4 g fat, 88 mg cholesterol, 0 g fiber, 364 mg sodium
*It’s the crumbled form, not the leaves or ground—it will say “rubbed” on the container.
Decadent (yet smart!) desserts
