Lemony Sage Turkey Breast Recipe

This roasted turkey breast recipe received rave reviews from my family last Thanksgiving. However, it is not just a dish for the holidays. This recipe can be made any time you want to cook turkey in a healthy way.
Since the seasonings are stuffed under the skin of the breast, the meat is very juicy and full of flavor.
If you want to lower the fat in this turkey breast recipe, simply use a skinless breast. Just rub the spices on top of the breast and cover the pan with tin foil to keep the breast from drying out. You can also eliminate the bay butter if you use a skinless breast since basting would brush off the spices that you rubbed on. This variation will also eliminate the ability to make gravy since there will be no juices to use. I like to use the skinless turkey breast version for everyday cooking and save the full fat recipe for special occasions.

Lemony Sage Turkey Breast Recipe

1 small (golf-ball sized) onion, peeled and coarsely chopped
1 lemon, scrubbed clean
12 fresh sage leaves (or ¼ teaspoon rubed sage for each breast)
Large handful fresh flat-leaf parsley (about 1/2 cup, from 12 stems)
3 tablespoons extra-virgin olive oil, plus more for oiling pan
1 teaspoon salt, plus more as needed
6 fresh bay leaves
4 tablespoons butter
2 boneless turkey breast halves, skin on (about 2 to 2 1/2 pounds each)-see note below
freshly ground black pepper
3 tablespoons whole wheat flour
2 to 3 cups apple cider
Salt and pepper

Preheat the oven to 450 degrees F. Oil a roasting pan and set it aside.
Put the onion into a food processor. Using a vegetable peeler, peel the zest from the lemon in thin strips, being careful not to cut into the bitter white pith. Add the lemon zest to the food processor. Chop the onion and lemon zest until fine. Add the sage, parsley, olive oil, and 1 teaspoon salt and pulse until it forms a coarse paste.
Put 2 of the bay leaves and the butter into a small pan and heat over medium-low heat until the butter is bubbling. Remove from the heat and set aside.
Put the turkey breasts on a cutting board or other work surface. Carefully run your fingers between the skin and the flesh from 1 end, being careful not to pull it completely off, creating a pocket. Season the turkey breasts generously with salt and pepper. Stuff half of the herb paste under the skin of each breast, and spread it evenly under the skin. Transfer the breasts to the roasting pan.
Place 2 bay leaves underneath each one. (The heat of the pan will release the bay leaf oils and flavor the breast.)
Using a pastry brush, baste the breasts with half of the bay butter. Place the turkey in the oven and immediately decrease the temperature to 400 degrees F. After 20 minutes, baste the turkey breasts with the remaining butter, and roast for an additional 20 to 25 minutes, until cooked through, and a thermometer placed in the thickest part of the breast registers 170 degrees F. Remove from the oven and transfer to a platter.
Cover and let rest for 10 minutes before carving.
Meanwhile, put the roasting pan over the burner on medium heat. Sprinkle the flour over the pan juices, and cook, stirring, for a few minutes. Add in 1/2 cup of apple cider. Scrape the pan to lift the bits that are stuck to the bottom. While stirring, pour in the remaining apple cider. Bring to a simmer, and stir until thickened. Season with salt and pepper.
Slice the turkey breast, and serve with warm gravy.

Note: You can use skinless turkey breasts. Just rub the spices on the top of the breast and cover the pan with tin foil to keep it from drying out. If you choose to do this, also eliminate the bay butter since basting the breast would remove the spices you rubbed on. However, this will eliminate the ability to make gravy since there will be no juices to use.

This variation makes this turkey breast recipe much lower in fat, but still full of flavor. Is this roast turkey breast recipe not quite what you wanted? Return to the healthy dinners to find other ideas.