Orange Sage Turkey Breast with Creamy Sherry Sauce
User Reviews
5.0
42 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
55 mins
-
Servings
4
-
Calories
165 kcal
-
Course
Main Course
-
Cuisine
American
Orange Sage Turkey Breast with Creamy Sherry Sauce
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Orange Sage Turkey Breast with Creamy Sherry Sauce is a flavorful and easy meal made with sherry cooking wine, fresh oranges and a sweet cream sauce.
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Ingredients
Turkey:
- 2 boneless skinless turkey breasts*
- 4 tablespoons unsalted butter , softened
- 2 tablespoons fresh sage , minced
- 2 teaspoons orange zest
- 1 teaspoon kosher salt
Creamy Sage Sauce:
- 2 tablespoons turkey drippings
- 1 tablespoon flour
- 1 cup skim milk
- 2 tablespoons fresh orange juice
- ¼ cup Holland House Sherry Cooking Wine
- 2 egg yolks , whisked
- salt & pepper , to taste
Instructions
For Turkey:
- Preheat oven to 350 degrees. Coat a rimmed baking sheet or dish with cooking spray.
- In a small bowl, mash together softened butter, fresh sage and orange zest.
- Season turkey breasts with kosher salt and then rub with butter mixture.
- Place on baking sheet and roast for 45-55 minutes. Two or three times during cooking, use a basting brush and dab run off juices and better on the top. Dab, do not brush or else the orange zest and sage will brush off.
- Continue to roast turkey until internal temperature reaches 165 degrees at the thickest part of the breast. Remove at 165 degrees and allow to rest for 10 minutes before serving.
- Slice turkey breast horizontally and serve with 2-3 tablespoons of sherry cream sauce over each serving.
For Sherry Cream Sauce:
- At 30 minutes cooked, spoon 2 tablespoons of drippings from the baking dish and transfer to a small saucepan.
- Over low heat, brown butter for 5 minutes or until it starts to smell nutty.
- Whisk in flour until it forms a paste.
- While whisking, add skim milk. Whisk until smooth and then add orange juice and Sherry Cooking Wine.
- Ladle out approximately ¼ cup of sauce. Quickly whisk in two egg yolks and then return to main mixture over low heat. Continue to whisk until thick and hot.
- Remove from heat and taste test and correct seasoning with fine sea salt and freshly cracked black pepper. Sauce should be sweet and decedent with a hint of sherry and fresh orange.
- Serve immediately to prevent over thickening.
Equipments used:
Notes
- Notes: Turkey breast sizes vary greatly just like turkeys do! Mine were about 1 pound each, 2 pounds total. The best way to gauge the doneness of turkey is to use a digital thermometer.
- If sherry cream sauce starts to get too thick, whisk in a small amount of water and another splash of sherry to liven it back up.
- Make my easy green beans by steaming 1 pound of trimmed green beans. Drain well. Toss with 1 tablespoon Sherry Cooking Wine and top with 1 tablespoon slivered almonds. Season with flaky sea salt. Serve hot.
Nutrition Information
Show Details
Calories
165kcal
(8%)
Carbohydrates
7g
(2%)
Protein
4g
(8%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Cholesterol
129mg
(43%)
Sodium
613mg
(26%)
Potassium
133mg
(4%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
681IU
(14%)
Vitamin C
6mg
(7%)
Calcium
106mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 165 kcal
% Daily Value*
| Calories | 165kcal | 8% |
| Carbohydrates | 7g | 2% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 129mg | 43% |
| Sodium | 613mg | 26% |
| Potassium | 133mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 681IU | 14% |
| Vitamin C | 6mg | 7% |
| Calcium | 106mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
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