If you don’t want to battle with an entire turkey, making a turkey breast is an easy alternative. Plus, a turkey breast is all white meat, a healthier option than higher-fat dark meat. A 6-lb bone-in breast will serve 8 people.
Suggested Serving Size
4 oz turkey
1 bone-in turkey breast (6 lbs), skin removed
3 Tbsp unsalted butter
2 garlic cloves, minced fine
1 small shallot, finely chopped
1 Tbsp chopped fresh sage
1 Tbsp chopped fresh thyme plus sprigs for garnish
1 tsp salt
Black pepper to taste
2 Tbsp all-purpose flour
2 cups chicken broth
1 cup apple cider
Preheat oven to 400°. Rinse the turkey breast and pat dry. In a small bowl, combine the butter, garlic, shallot, sage, thyme, salt and pepper to taste and rub the mixture onto the turkey breast. Place turkey breast on a rack in a roasting pan. Roast in the middle of the oven until a meat thermometer inserted into thickest part of breast registers 165° or juices run clear when a paring knife is poked in the thickest part of breast, about 1 3/4 to 2 hours. Transfer to a cutting board and let rest.
Meanwhile, pour the drippings from the roasting pan into a glass cup. With a spoon, skim off the fat. ln a small saucepan, heat the drippings over medium heat and stir in flour. Cook, stirring, for 1 minute, or until light brown. Whisk in the chicken broth and cider and season with pepper to taste. Cook, stirring frequently, until gravy thickens, 3 to 4 minutes. Serve the turkey breast with the gravy and garnished with thyme sprigs, if desired.