Provençal Turkey Breast with Jus

Roasting just a turkey breast saves time, and the carving is super simple. Serve this garlic- and herb-flavored turkey with baby carrots and rice pilaf.

Yield: 8 servings (serving size: 4 ounces turkey and 3 tablespoons jus)

Ingredients

• 1  (5-pound) whole turkey breast
• 1  tablespoon  dried herbes de Provence
• 3/4  teaspoon  salt
• 1/2  teaspoon  freshly ground black pepper
• 2  garlic cloves, minced
• 1  tablespoon  olive oil
• 12  garlic cloves, unpeeled
• 2  cups  Roasted Turkey Stock
• 3/4  cup  dry white wine
• 1/8  teaspoon  salt
• 1/8  teaspoon  freshly ground black pepper

Preparation

Preheat oven to 400°.

Loosen skin from breast by inserting fingers, gently pushing between skin and meat. Combine herbes de Provence, 3/4 teaspoon salt, 1/2 teaspoon pepper, and minced garlic in a small bowl. Rub seasoning mixture under loosened skin. Rub turkey with olive oil. Place 12 garlic cloves in a roasting pan; place turkey on cloves. Bake at 400° for 1 hour and 15 minutes or until a thermometer registers 165°. Let stand for 15 minutes. Discard turkey skin. Squeeze cloves to extract garlic pulp. Discard skins. Set aside.

Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings from pan into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner. Drain drippings into a bowl, stopping before fat layer reaches opening; discard fat.

Place roasting pan over 2 burners on medium heat. Add pan drippings, Roasted Turkey Stock, white wine, and reserved garlic, scraping pan to loosen brown bits. Cook 10 minutes or until reduced to 1 1/2 cups. Stir in 1/8 teaspoon salt and 1/8 teaspoon pepper. Serve with turkey.

Nutritional Information

Calories:

266 (11% from fat)

Fat:

3.3g (sat 0.7g,mono 1.6g,poly 0.6g)

Protein:

53.7g

Carbohydrate:

2.2g

Fiber:

0.2g

Cholesterol:

147mg

Iron:

2.9mg

Sodium:

353mg

Calcium:

34mg