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Low-Fat Lemon-Herb Turkey Breast




Source of Recipe


Internet


List of Ingredients




1 tablespoon all-purpose flour
1 large oven-cooking bag (20 inches by 14 inches) with tie
2 medium onions, each cut into quarters
2 celery stalks, cut into 2-inch pieces
2 carrots, peeled and cut into 2-inch pieces
8 garlic cloves, peeled
1 lemon, cut into quarters, with seeds removed
1 bone-in turkey breast (about 7 pounds), skin removed
1/4 teaspoon coarsely ground black pepper
3/4 teaspoon salt
20 thyme sprigs
20 parsley sprigs
1 cup chicken broth


Recipe



1. Preheat oven to 350 degrees F. Add flour to oven bag; shake to coat inside of bag (this helps prevent bursting during roasting). Place oven bag in medium roasting pan (about 14 by 10 inches) at least 2 inches deep.

2. Add onions, celery, carrots, garlic, and lemon to oven bag. Sprinkle turkey breast with pepper and 1/2 teaspoon salt; place turkey on top of vegetables in bag. Scatter thyme and parsley sprigs on top of and around turkey. Close bag with tie. Cut six 1/2-inch slits in top of bag. Insert meat thermometer, through slit in bag, into center of turkey breast, being careful that pointed end of thermometer does not touch bone.

3. Roast turkey 1 hour 15 minutes to 1 hour 30 minutes, until temperature on meat thermometer reaches 165 degrees F. Internal temperature of meat will rise to 170 degrees F upon standing. Carefully, without discarding any solids or turkey drippings in bag, remove turkey and transfer to platter. Cover and let stand 15 minutes to set juices for easier slicing.

4. Meanwhile, prepare gravy: Pour solids and turkey drippings in bag through sieve set over 4-cup glass measuring cup. With spoon, press on solids in sieve to extract juices. Let drippings mixture stand until fat separates from meat juice (the fat will be minimal). Remove thyme and parsley sprigs and lemon, and discard; reserve remaining solids. Skim and discard fat from drippings (you should have about 1 1/2 cups drippings left in measuring cup).

5. In blender at low speed, blend chicken broth with all reserved solids until pureed. Pour pureed mixture into 2-quart saucepan; stir in drippings, remaining 1/4 teaspoon salt and 1/2 cup water. Heat gravy to boiling over high heat. Makes about 3 3/4 cups.

6. Serve sliced turkey with gravy.