Prep time: 15 minutes
Cook time: 1 hour, 25 minutes
Total time: 1 hour, 40 minutes
- 1 (7-lb.) bone-in turkey breast
- 1 1/2 tsp. grapeseed oil
- 1 tbsp. light brown sugar
- 1 tbsp. smoked paprika
- 1 tsp. ground cumin
- 1/4 tsp. cayenne
- 2 tbsp. butter, at room temperature, divided
- 2 tbsp. chopped shallots
- 1 (14-oz.) can low-sodium chicken broth
- 2/3 cup dry Madeira wine
- 4 tsp. cornstarch
- Preheat oven to 450°F. Line a roasting pan with foil; add 2 cups water to pan. Place turkey on a roasting rack and set in roasting pan; rub top of turkey with oil. In a small bowl combine brown sugar, paprika, cumin, cayenne, and salt to taste. Rub on turkey.
- Roast turkey, uncovered, 30 minutes. Reduce heat to 400°F. Cover turkey loosely with foil and roast 40 minutes more or until an instant-read thermometer registers 165°F.
- Transfer turkey to a serving platter; reserve 1/4 cup of the drippings (fat skimmed). Cover turkey loosely with foil to keep warm. Let stand 15 minutes.
- Meanwhile, for the gravy, in a medium saucepan melt 1/2 tablespoon of the butter over medium-low heat. Add shallots; cook 3 minutes or until softened. Add broth, wine and reserved drippings; bring to boiling. Cook until reduced to 1 3/4 cups. In a small bowl dissolve cornstarch in 2 tablespoons cold water. Whisk into saucepan; cook and stir 1 minute. Remove from heat; whisk in remaining 1 1/2 tablespoons butter, and salt and pepper to taste. Slice turkey and serve with gravy.
|fat:||11 g (17 %)||11.35 g|
|cholesterol:||83 mg (28 %)||83.24 mg|
|sodium:||294 mg (12 %)||293.95 mg|
|carbohydrate:||5 g (2 %)||4.84 g|
|dietary fiber:||0 g (1 %)||0.24 g|
|protein:||30 g||29.71 g|
* Recipe developed for Integrated Marketing Services Photography by Visual Cuisines