Roast turkey breast with sage
Raw skinless turkey breast
5 pound(s), bone-in (leave skin on for roasting but remove before eating)
1 tbsp(s), softened
3 clove(s), medium, minced
3 tbsp(s), chopped, divided
½ tsp(s), finely grated
⅛ tsp(s), coarsely ground
Canned chicken broth
Fresh orange juice
Fresh lemon juice
- Position rack in middle of oven; preheat oven to 400°F.
- Pat turkey dry. Combine butter, oil, garlic, 2 tablespoons sage, the lemon zest, salt, and pepper in small bowl. Loosen skin on breast and rub 2 tablespoons of mixture under skin. Rub remaining mixture over turkey. Place on rack in roasting pan. Roast until browned and instant-read thermometer inserted in thickest part of breast but not touching bone registers 165°F, about 11/4 hours. Transfer turkey to cutting board and let rest 15 minutes.
- Pour juices from roasting pan into glass measuring cup; allow to sit until fat rises to top.
- Meanwhile, combine broth and orange juice in small saucepan. Bring to boil, reduce heat, and simmer until reduced to 2/3 cup, about 8 minutes. Spoon off fat from pan juices and add remaining liquid to saucepan. Combine water and cornstarch in small bowl; stir into orange juice mixture. Bring to boil; boil until thickened, about 1 minute. Stir in lemon juice and remaining 1 tablespoon sage. Slice breast into 20 slices. Remove skin before eating. Serve with sauce.
- Serving size: 2 slices turkey without skin and 2 tablespoons sauce