Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Rachael Ray's Herb Roasted Turkey Breast With Pan Gravy Recipe
    Lost? Site Map

    Rachael Ray's Herb Roasted Turkey Breast With Pan Gravy

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    10 mins

    55 mins

    juniperwoman's Note:

    Says Rachael: "Although sage is the herb most used with turkey, I love the flavor and aroma of fresh bay (laurel) leaves. Fresh bay leaves are now widely available in supermarkets. Since the leaves are a bit woody, and no fun to eat, I baste my turkey with bay-infused butter and roast the breasts right on top of the leaves, which perfumes the meat."

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 450 degrees F. Oil a roasting pan and set it aside.
    2. 2
      Put the onion into the bowl of a mini food processor. Using a vegetable peeler, peel the zest from the lemon in thin strips, being careful not to cut into the bitter white pith. Add the lemon zest to the food processor and reserve the whole lemon for another use. Chop the onion and lemon zest until fine. Add the sage, parsley, olive oil, and 1 teaspoon salt and pulse until it forms a coarse paste.
    3. 3
      Put 2 of the bay leaves and the butter into a small pan and heat over medium-low heat until the butter is bubbling. Remove from the heat and set aside.
    4. 4
      Put the turkey breasts on a work surface. Carefully run your fingers between the skin and the flesh from 1 end, being careful not to pull it completely off, creating a pocket. Season the turkey breasts generously with salt and pepper. Stuff half of the herb paste under the skin of each breast, and spread it evenly under the skin. Transfer the breasts to the roasting pan, and slide 2 bay leaves underneath each one. (The heat of the pan will release the bay leaf oils and flavor the breast.) Using a pastry brush, baste the breasts with half of the bay butter. Place the turkey in the oven and immediately decrease the temperature to 400 degrees F. After 20 minutes, baste the turkey breasts with the remaining butter, and roast for an additional 20 to 25 minutes, until cooked through, and a thermometer placed in the thickest part of the breast registers 170 degrees F.
    5. 5
      Remove from the oven, transfer to a platter, cover, and let rest for 10 minutes before carving while you make the gravy.
    6. 6
      Put the roasting pan over the burner on medium heat. Sprinkle the flour over the pan juices, and cook, stirring, for a few minutes. Add the apple brandy, and scrape the pan to lift the bits that are stuck to the bottom. Cook for a minute to burn off the alcohol, then, while stirring, pour in the apple cider. Bring to a simmer, and stir until thickened. Season with salt and pepper.
    7. 7
      Slice the turkey breast on the diagonal, and serve with warm gravy.

    Ratings & Reviews:

    • on March 01, 2008

      55

      oh my gosh! so so good. I'm not a huge of Rachael Ray, but after this recipe I will be trying more. Thanks for the post, we'll be using this often.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 05, 2008

      55

      I tried this a couple months back, but instead of turkey breast, I used bone in chicken breast. It was done a lot sooner, but the chicken came out so moist and flavorful, I want to try it with the turkey breast now. Thanks for posting. UPDATE: used this for thanksgiving on turkey breast. it was sooooo good! a keeper

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 26, 2007

      55

      I replaced the bay leaves with thyme. Very moist and flavorful. I made gravy the "old fashioned way, with pan drippings and flour, and it was wonderful. This is VERY easy to do, and really worth the effort.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Rachael Ray's Herb Roasted Turkey Breast With Pan Gravy

    Serving Size: 1 (322 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 469.5
     
    Calories from Fat 241
    51%
    Total Fat 26.8 g
    41%
    Saturated Fat 8.6 g
    43%
    Cholesterol 162.6 mg
    54%
    Sodium 486.3 mg
    20%
    Total Carbohydrate 4.0 g
    1%
    Dietary Fiber 0.5 g
    2%
    Sugars 0.6 g
    2%
    Protein 50.2 g
    100%

    The following items or measurements are not included:

    fresh sage leaves

    apple brandy

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites