Turkey Breast Glazed With Red Pepper Jelly and Sage
Serving a whole turkey breast is practical when you're entertaining a small group. It's not fussy and you won't have leftovers.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.canadianliving.com.
Cooking tools:
- Oven
- Roasting pan
- Roasting rack
- Butcher's twine
- Saucepan
- Stove
- Instant-read thermometer
- Pastry brush
- Cutting board
- Chef's knife
- Aluminum foil
- Measuring spoon
- Measuring cup
- Spoon
- Whisk
- Fine-mesh sieve
- Ladle
- Spatula
- Kitchen towel
Ingredients
- 2 boneless turkey breasts (about 1-1/2 lb/675 g each)
- 3 tablespoons chopped fresh sage
- 3/4 teaspoons salt
- 3/4 teaspoons pepper
- 1 tablespoon butter softened
- 1/4 cup red pepper jelly
- 1/4 cup finely chopped shallots
- 1 cup chicken broth
- 1/4 cup dry white wine
- 1 teaspoon cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
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