Roast Turkey Breast With Orange-Shallot Sauce
Created by Mikekey on September 11, 2015
- Servings: 8
- Prep Time: 40m
- Cook Time: 3h
- Recipe #20930
Ingredients
- 4 large shallots, peeled and halved
- 8 large shallots, whole, peeled
- 4 stalks celery, leaves only
- 2 cloves garlic, peeled
- 1 tablespoon fresh chives, chopped
- 2 teaspoons fresh thyme (or 1 tsp dried thyme)
- 1/2 teaspoon dried sage
- 1 orange, zest of (in strips)
- 1/2 lemon, zest of (in strips)
- 2 tablespoon unsalted butter
- 1 1/2 cups yellow onions, finely diced
- 7 to 9 pounds turkey breast (whole, bone-in, skin on)
- Salt and pepper, to taste
- 2 tablespoon olive oil
- 1 teaspoon paprika (hot Hungarian paprika)
- 2/3 cup fresh orange juice
How to Make
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Step 1: Preheat oven to 325F. :ightly coat a roasting pan with nonstick cooking spray.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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Step 9: Slice turkey breast and serve with sauce.
Nutritional Facts
- 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