Orange Sage Turkey Breast with Creamy Sherry Sauce
User Reviews
5
-
Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
4
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Calories
165 kcal
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Course
Main Course
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Cuisine
American
Orange Sage Turkey Breast with Creamy Sherry Sauce
Description
This recipe roasts boneless, skinless turkey breasts brushed with a softened butter mixture containing minced fresh sage and orange zest. The turkey is basted during cooking to maintain moisture and enhance flavor. It is roasted until reaching an internal temperature of 165°F, then rested before slicing.
Meanwhile, a creamy sherry sauce is prepared using turkey drippings browned in a saucepan, thickened with flour and enriched with milk, fresh orange juice, and sherry cooking wine. Egg yolks are whisked in to finish the sauce, producing a smooth, slightly tangy accompaniment.
The combination of herbed turkey and the citrusy, creamy sauce yields a balanced dish suitable for special meals. The recipe suggests serving alongside green beans tossed with sherry cooking wine and almonds for added texture and flavor.
Use a digital thermometer to ensure perfect doneness. If sauce thickens too much, further sherry or water can be added to adjust consistency. The turkey breast size can vary, so cooking time may need adapting.
Ingredients
Turkey:
- 2 turkey breast boneless skinless
- 4 tablespoons butter softened, unsalted
- 2 tablespoons sage minced, fresh
- 2 teaspoons orange zest
- 1 teaspoon kosher salt
Creamy Sage Sauce:
- 2 tablespoons turkey drippings
- 1 tablespoon flour
- 1 cup milk skim
- 2 tablespoons orange juice fresh
- ¼ cup sherry cooking wine Holland House brand
- 2 egg whisked, yolk
- salt to taste
- black 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.
Notes
- Use a digital thermometer to confirm turkey breast is cooked to 165°F for safe and tender results.
- If the sherry cream sauce becomes too thick, thin it with a splash of water and sherry to restore smoothness.
- For a simple side, steam trimmed green beans, then toss with sherry cooking wine, slivered almonds, and flaky sea salt before serving.
- Turkey breast sizes vary, so monitor temperature more than cooking time for best results.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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