Recipe By :
Serving Size : 8
Preparation Time: 0:00
Categories : Meat
2 2 1/2 pound Turkey breast halves — boneless
Salt and pepper — to taste
2 Tablespoons parsley — fresh flat leaf
1 tablespoon thyme — freshly chopped
2 tablespoons canola oil
1 tablespoon butter
1 cup turkey broth
1/2 cup turkey gravy base mixed with 1/2 cup milk
2 tablespoons dry sherry
Let turkey breasts stand at room temperature up to 2 hours. Position rack in center of oven and preheat to 350 degrees. Season turkey breast halves with salt and pepper. Lay one breast half, skin side down, on a clean work surface. Lay the other breast half, skin side up, on the first, with the thickest parts of each breast at opposite ends. Using kitchen twine, tie the halves together at 2 inch intervals. Coat turkey with parsley and thyme. In an oval roasting pan over medium high heat, warm oil and melt butter. When hot, sear turkey roast until browned, 3-4 min. per side. Transfer pan to oven and roast, turning turkey occasionally, until an instant-read thermometer inserted into the center of the roast registers 165 degrees, about 2 hours. Transfer turkey roast to a carving board, cover loosely with aluminum foil and let rest about 20 min. before carving. Meanwhile, set roasting pan over medium heat; skim fat and add broth. Bring to a simmer, stirring to scrape up any browned bits, 2-3 min. Stir in gravy-base mixture and sherry, bring to a simmer and cook until thick enough to coat the back of a spoon, 3-5 min. Season with salt and pepper. Carve turkey roast, transfer to a platter and serve gravy alongside.
Per Serving (excluding unknown items): 49 Calories; 5g Fat (95.2% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 16mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1 Fat.
NOTES: From Williams-Sonoma catalog