Roast Turkey Breast With Orange-Shallot Sauce

40m
Prep Time

3h
Cook Time

3h 40m
Ready In

Recipe: #20930

September 11, 2015

Categories: Turkey, Orange, Onions, Christmas Sunday Dinner, Thanksgiving, Oven Roast, Gluten-Free, High Protein, No Eggs, more

recipe by:
Mikekey

"The leftovers make great sandwiches."

Original is 8 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (537.4 g)
Calories 506.1
Total Fat - 10 g
Saturated Fat - 3.7 g
Cholesterol - 183.2 mg
Sodium - 3149.7 mg
Total Carbohydrate - 13.2 g
Dietary Fiber - 3.9 g
Sugars - 21.7 g
Protein - 92.5 g
Calcium - 65.9 mg
Iron - 3.2 mg
Vitamin C - 61.4 mg
Thiamin - 0.6 mg

Step 1

Preheat oven to 325F. :ightly coat a roasting pan with nonstick cooking spray.

Step 2

In a bowl of a food processor, fitted with a metal blade, combine 4 halved shallots, celery leaves, garlic, chives, thyme, sage, citrus zests and butter. Pulse until mixture is pureed; set aside.

Step 3

Mound diced onions in the center of roasting pan. Season underside of breast with salt and pepper. Place breast, skin side up, on mound of onions.

Step 4

Gently stuff pureed mixture under skin of breast, as evenly as possible. Rub skin with some olive oil and season with salt and pepper. Sprinkle with paprika.

Step 5

Coat 8 whole shallots with remaining oil. Scatter in roasting pan. Cover roasting pan and place in overn. Roast turkey for 20 minutes per pound (2-3 hours), basting every 30 minutes with orange juice.

Step 6

Remove cover the last 30 minutes of roasting. When internal temperature reaches 160 degrees on an instant-read thermometer, remove turkey to a carving board. Let stand 15 minutes.

Step 7

Transfer roasted shallots and cooked onions to the bowl of a food processor fitted with a metal blade. Puree. Add 2 cups pan juices, discarding the rest (or save for soup) and blend well.

Step 8

Return puree to roasting pan, place over high heat and whisk to loosen browned bits that adhere to the bottom. Cook briskly, 2-3 minutes. Season with salt and pepper to taste.