Thursday, November 27, 2003

Andrew's Pan-Roasted Turkey Breast

This turkey roast is perfect when you’re serving a small group for Thanksgiving dinner. And, because the roast takes up less space in the oven than a whole turkey, you’ll have more room for cooking side dishes. It’s also great for leftovers since the meat can be cut into neat slices for sandwiches.

2 boneless turkey breast halves, each about
2 1/2 lb.
Salt and freshly ground pepper, to taste
2 Tbs. chopped fresh flat-leaf parsley
1 Tbs. chopped fresh thyme
2 Tbs. canola oil
1 Tbs. unsalted butter
1 cup turkey stock
1/2 cup Turkey Gravy Base mixed with 1/2 cup
2 Tbs. dry sherry

Let the turkey breasts stand at room temperature for 1 to 1 1/2 hours.

Preheat an oven to 350°F.

Season the turkey breast halves with salt and pepper. Lay one breast half, skin side down, on a clean work surface. Lay the other breast half, skin side up, on the first, with the thickest parts of each breast at opposite ends. Using kitchen twine, tie the halves together at 2-inch intervals. Coat the turkey with the parsley and thyme.

In an oval roasting pan over medium-high heat, warm the oil and melt the butter. When hot, sear the turkey roast until browned, 3 to 4 minutes per side. Transfer the pan to the oven and roast, turning the turkey occasionally, until an instant-read thermometer inserted into the center of the roast registers 165°F, about 2 hours. Transfer the turkey roast to a cutting board, cover loosely with aluminum foil and let rest for about 20 minutes before carving.

Meanwhile, set the roasting pan over medium heat. Skim the fat and add the stock. Bring to a simmer, stirring to scrape up any browned bits, and cook for 2 to 3 minutes. Stir in the gravy-base mixture and sherry, bring to a simmer and cook until thick enough to coat the back of a spoon, 3 to 5 minutes. Season with salt and pepper. Carve the turkey roast, transfer to a platter and serve the gravy alongside. Serves 6 to 8.

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