Roasted Turkey Breast | Recipe Cart | Recipe Cart

Name: Roasted Turkey Breast | Recipe Cart | Recipe Cart
Total time: 3 min
Ingredients: One 5- to 6-pound whole bone-in turkey breast; 2 tablespoons unsalted butter, melted; Kosher salt and freshly ground black pepper; Make-Ahead Gravy, recipe follows; Red wine vinegar, to taste; 2 medium yellow onions, cut into 6 wedges each; 2 medium carrots, cut into 1-inch rounds; 1 large head garlic, end removed, turned on its side and split through the middle to expose each clove; 2 stalks celery, cut into 1-inch pieces; Extra-virgin olive oil; 2 turkey wings (about 8 to 10 ounces each) or 2 turkey legs (about 11 to 13 ounces each); 1/2 cup dry sherry; 2 tablespoons Dijon mustard; 2 bay leaves, optional; 4 to 5 cups chicken stock; 1 tablespoon red wine vinegar

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This can be in addition to a whole roasted bird so you have more breast meat. As for portions, I generally count about 2/3 pound turkey breast per person and 1

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Ingredients

One 5- to 6-pound whole bone-in turkey breast
2 tablespoons unsalted butter, melted
Kosher salt and freshly ground black pepper
Make-Ahead Gravy, recipe follows
Red wine vinegar, to taste
2 medium yellow onions, cut into 6 wedges each
2 medium carrots, cut into 1-inch rounds
1 large head garlic, end removed, turned on its side and split through the middle to expose each clove
2 stalks celery, cut into 1-inch pieces
Extra-virgin olive oil
2 turkey wings (about 8 to 10 ounces each) or 2 turkey legs (about 11 to 13 ounces each)
1/2 cup dry sherry
2 tablespoons Dijon mustard
2 bay leaves, optional
4 to 5 cups chicken stock
1 tablespoon red wine vinegar