Roast Turkey Breast With Ribs
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1fresh turkey breast with ribs, about 4 pounds
- 1tablespoon fresh lemon juice
- Salt and freshly ground pepper to taste
- 1tablespoon corn or vegetable oil
- 2bay leaves
- 4fresh sprigs thyme, or 1 teaspoon dried
- 4garlic cloves, unpeeled
- 1large onion stuck with 2 cloves
- 2cloves
- ¼cup diced carrots
- ¼cup diced celery
- ½cup dry white wine
- 1½cups fresh or canned chicken broth
Nutritional analysis per serving (8 servings)
484 calories; 22 grams fat; 6 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 5 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 63 grams protein; 836 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 450 degrees.
- Step 2
Sprinkle the turkey breast inside and out with lemon juice, salt and pepper, and then spread the oil over the top. Place the breast skin side up in a heavy roasting pan; around it, scatter the bay leaves, thyme, garlic, onion with cloves, carrots and celery. Cover with foil, put in the oven and bake for 30 minutes.
- Step 3
Reduce the heat to 425 degrees and remove the foil. Continue roasting for 15 minutes, basting every 5 minutes.
- Step 4
Remove the turkey breast from the roasting pan and pour off most of the fat from the pan. Return the breast to the pan, skin side up, and pour the wine and broth around it. Continue roasting for 10 minutes, basting.
- Step 5
Remove from the oven, cover with foil and let stand in a warm place for 15 minutes before carving. Carve and serve with sausage and apple dressing (see recipe) and the pan gravy.
Private Notes
Comments
Franey's Roast Turkey Breast with wine, from Franey's Cusine Rapide, is one of my most treasured recipes. I've been cooking it for many years. It's easy and perfect every time. It also is a great alternative when one has a small group for Thanksgiving or Xmas.
this was easy and delicious, my only changes? I chopped the onion, and doubled the carrots and celery. at the end I put all of the vegetables and pan juices into the blender to make the gravy after finding and discarding the cloves.
Turkey was moist and delicious. I didn't realize I ran out of cloves and had to skip that; used boxed turkey broth, pureeing the vegetables into the gravy which led to a very nice gravy consistency. I also put a small amount of broth in with the vegetables at the beginning because I was afraid they would burn. I would use this recipe again to cook a small amount of turkey. There were only 2 of us for Thanksgiving this year so it was just right for dinner and some nice leftovers.
this was easy and delicious, my only changes? I chopped the onion, and doubled the carrots and celery. at the end I put all of the vegetables and pan juices into the blender to make the gravy after finding and discarding the cloves.
Franey's Roast Turkey Breast with wine, from Franey's Cusine Rapide, is one of my most treasured recipes. I've been cooking it for many years. It's easy and perfect every time. It also is a great alternative when one has a small group for Thanksgiving or Xmas.