Lunch / Dinner
Lemon Roasted Turkey Breast
While a whole turkey is a sight to behold, it’s a lot to wrestle. Roasting two turkey breast halves is the key to simplicity.
FOR THE TURKEY STOCK, TRIM:
FOR THE TURKEY BREASTS, RINSE:
You can make the stock up to two days ahead and chill it. The stock should yield 4 cups, but if not, top it off with chicken broth.
Preheat oven to 375°.
For the turkey stock, trim rib bones and excess fat from breasts; chill breasts. Heat oil in a large ovenproof skillet over medium-high. Add celery, onion, carrot, and garlic; sauté until browned, 4–5 minutes. Add trimmings; sauté until browned, 5 minutes more.
Deglaze skillet with sherry and reduce until evaporated. Add broth, sage, parsley, and bay leaf. Transfer skillet to oven and roast 1 hour. Remove skillet from oven (cover handle to prevent burns). When cool, strain stock, discarding solids, then cover and chill.
For the turkey breasts, rinse breasts and pat dry with paper towels. Rub salt over entire breasts and place on top of celery set on a baking sheet. Cover breasts with plastic wrap and chill 4 hours or overnight.
Preheat oven to 450°. Rinse salt from breasts and pat dry.
Drizzle breasts with lemon juice, season with salt, and return to baking sheet with celery. Roast breasts 30 minutes, rotate baking sheet, and continue roasting breasts until an instant-read thermometer inserted in the thickest part registers 170°, 30–45 minutes more. Remove breasts from oven, tent with foil, and let rest 20 minutes before slicing.
Trim the excess bones and fat from the breasts with a chef's knife and reserve them to make the stock.
Create a makeshift rack with celery ribs, then set breasts on top and drizzle with lemon juice and salt.
% Daily Value*
Total Fat 9g 13%
Saturated Fat 2g 10%
Cholesterol 185mg 61%
Sodium 162mg 6%
Carbs 1g 0%
Fiber 0g 0%
*Percent Daily Values are based on a 2,000 calorie diet.