Photo of Roast turkey breast with sage by WW

Roast turkey breast with sage

4
1
1
SmartPoints® value per serving
Total Time
2 hr
Prep
20 min
Cook
1 hr 25 min
Serves
10
Difficulty
Moderate
This delicious roast turkey will take a bit of time to cook, but most of it is hands-off, and you'll have some terrific leftovers to savour for a few days. The fresh sage, combined with butter, olive oil, garlic, and lemon zest, lends a classic herbacious flavour and aroma to the meat when it's rubbed over and under the skin. The orange juice, which forms a pan sauce with the chicken broth, a little bit of cornstarch to help it thicken, and fresh lemon juice, infuses the dish with citrusy sweetness.

Ingredients

Raw skinless turkey breast

5 pound(s), bone-in (leave skin on for roasting but remove before eating)

Unsalted butter

1 tbsp(s), softened

Olive oil

1 tbsp(s)

Garlic clove(s)

3 clove(s), medium, minced

Fresh sage

3 tbsp(s), chopped, divided

Lemon zest

½ tsp(s), finely grated

Kosher salt

¾ tsp(s)

Black pepper

tsp(s), coarsely ground

Canned chicken broth

1 cup(s)

Fresh orange juice

¾ cup(s)

Water

¼ cup(s)

Cornstarch

1 tbsp(s)

Fresh lemon juice

2 tsp(s)

Instructions

  1. Position rack in middle of oven; preheat oven to 400°F.
  2. 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.
  3. Pour juices from roasting pan into glass measuring cup; allow to sit until fat rises to top.
  4. 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.
  5. Serving size: 2 slices turkey without skin and 2 tablespoons sauce

Notes

For a wine pairing, we suggest a celebratory, medium-bodied red, like Barbera d’Alba or Barbera d’Asti.