Roast Turkey Breast With Apple Cider Gravy
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This is an ideal dish for a small gathering. Prepared as below, turkey breast cooked by itself is more likely to turn out moist and tender than white meat on a whole bird, and our butter-and-sage rub guarantees that it bursts with flavor. Pan drippings and cider make an ideal sweet-and-tangy combo for gravy.
- 1 (6- to 7-pound) full bone-in turkey breast or 2 split bone-in turkey breasts
- 3 tablespoons unsalted butter, softened
- 2 tablespoons chopped fresh sage
- 1 small shallot, finely chopped
- 1 3/4 teaspoon coarse sea salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon all-purpose flour
- 1 cup apple cider or hard apple cider
Preheat the oven to 400°F. Place turkey breast on a rack in a roasting pan.
In a small bowl, stir together butter, sage, shallot, salt and pepper.
Loosen skin over turkey and rub about 1 1/2 tablespoons of the butter mixture under skin.
Rub remaining butter all over turkey.
Roast in the middle of the oven until an instant-read thermometer inserted into thickest part of breast registers 165°F or juices run clear when a paring a knife is poked in the thickest part of breast, about 1 3/4 to 2 hours for full breast and about 1 hour for split breasts.
Transfer to a cutting board while you prepare gravy.
Pour the drippings from the roasting pan into a glass cup and allow to sit for 1 minute; spoon off 1 tablespoon of the fat that floats to top and place it in a small saucepan.
Place the saucepan over medium heat and stir in flour. Cook, stirring, 1 minute. Slowly stir in cider.
Spoon off and discard remaining fat from top of pan juices; stir remaining juices into gravy.
Cook, stirring frequently, until gravy thickens, 3 to 4 minutes. Taste and season with more salt and pepper if desired.
Carve turkey breast into slices, transfer to a platter and serve with gravy.