Meal Menu Idea:
Roast Turkey Breast with Pan Gravy
Roasted Butternut Squash with Maple Pecans
Spinach Salad with Apples and Balsamic Vinaigrette
 |
| Photo credit: chowhound.com |
Roast Turkey Breast with Pan Gravy
Paleo / Whole 30 compliant
1 (6-7lb) bone-in turkey breast
2 Tablespoons coconut oil, melted
2 Tablespoons fresh sage, chopped
1 shallot, minced
1 teaspoon sea salt
1 teaspoon coarsely ground pepper
1 Tablespoon arrowroot powder or tapioca flour
1/2+ cup organic or homemade chicken broth
Brine the Bird the day before roasting.
* Take the poultry you intend to brine and place it in an appropriate size container.
* Add enough water to completely cover the bird plus 3 more inches.
* Remove water from the container and measure it to determine correct salt ratio.
** A general brine uses 1 cup table salt (finely ground with iodine) to 1 gallon water or 1.5 cups Kosher or coarse sea salt to 1 gallon water.
* Place the salt needed in a bowl and pour in enough boiling water to dissolve the salt.
* Stir until dissolved completely then allow it to cool.
* Add salt water to the remaining water (very cold.)
* Pour it back into the container with the poultry.
* Cover and refrigerate for 1 hour per pound of poultry.
* Remove turkey from brine, discard the brine & rinse the turkey thoroughly before roasting.
Ready to Roast:
* Preheat the oven to 400 degrees.
* Place turkey breast on a rack in a roasting pan.
* In a small bowl, stir together melted coconut oil, sage, shallot, salt & pepper; stir to blend.
* Loosen skin of the turkey and rub 1/2 oil & herb mixture under the skin.
* Rub the remaining mixture all over the outside of the turkey.
* Rub the remaining mixture all over the outside of the turkey.
* Roast in the middle of the oven for 90 minutes-2 hours or until an instant-read thermometer inserted in the thickest part registers 160 degrees or when juices run clear (poke a paring knife in the thickest part.)
* Transfer turkey breast to a cutting board, loosely tent with aluminum foil and allow to rest 10 minutes before carving.
Make the Gravy:
* Pour drippings from the roasting pan into a glass measuring cup.
* Allow to rest undisturbed for 1-2 minutes; spoon off the fat that floats to the top.
* Pour drippings into a small saucepan.
* Allow to rest undisturbed for 1-2 minutes; spoon off the fat that floats to the top.
* Pour drippings into a small saucepan.
* Whisk arrowroot powder into 1/2 cup chicken broth.
* Place saucepan over medium heat; bring to a low boil, whisking occasionally.
* Once the broth reaches a low boil, remove pan from heat, add arrowroot mixture and whisk continuously. Return pan to heat and continue whisking until gravy thickens. Taste & season gravy with extra sea salt and pepper, as needed.
* Slice the turkey and serve drizzled with hot pan gravy.
* Slice the turkey and serve drizzled with hot pan gravy.
* Refrigerate leftovers in covered glass containers.
Recipe: w.lynne
Taste. Enjoy. Share.