Photo: Roasted Turkey with Carrots and Shallots Recipe
Ingredients
- 1 turkey breast on the bone (5 to 6 pounds)
- Salt and freshly ground black pepper
- Extra-virgin olive oil
- 1 bunch fresh sage leaves
- 8 shallots, cut in half
- 1 pound baby carrots
- 1/4 cup all-purpose flour
- 4 cups chicken stock
- 1/2 lemon, juiced
Directions
Preheat the oven to 375 degrees F.
Cut along 1 side of the breastbone, and then down along the ribs; gently pull and cut the meat away from the bone to cut the breast off the carcass. Do the same to remove the other breast.
Season the turkey breasts on both sides with a generous amount of salt and pepper. Put a large roasting pan on the stove over medium heat and get it good and hot. Drizzle the pan with a 3-count of oil. Add a few sage leaves and stir to flavor the oil. Lay the breasts in the hot oil, skin-side down and cook for about 5 minutes until the skin begins to set and crisp. Flip the breasts over and push them off to 1 side.
Add the shallots, carrots, and handful of sage leaves to the pan and stir to coat with the oil. Sprinkle the vegetables with salt and pepper. Stick the pan in the hot oven and roast for about 30 minutes until the internal temperature of the turkey reaches 160 degrees F on an instant read thermometer, and the shallots and carrots are tender and browned.
Remove the turkey and the vegetables to a serving platter and set aside. Now work on the gravy: Put the roasting pan over 2 burners, over medium heat. Stir in the flour with a wooden spoon. Then gradually stir in the stock, scraping the bottom of the pan to pick up all of the browned bits. Give the gravy a squeeze of lemon and season, to taste, with salt and pepper. Slice the turkey and serve with the gravy.
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By sara.klimek
Oakland, CA
on November 28, 2011
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The best roast turkey I've ever eaten and a favorite of my husband's too. Perfect for a thanksgiving for two (or four. No week-long leftovers!
To the 1-star rating by one reviewer here who said their turkey ended up raw: Oven temperatures vary by make and type; and though recipes give an estimate of the cooking time, they always tell you to use a meat thermometer to determine whether or not meat is sufficiently cooked. Even the packaging on the raw meat you buy at the grocery gives these warnings. For your safety and that of your guests, it is best (and I daresay, standard practice to always test the meat even if a recipe neglects to say so.
I have to say that the statement on cooking time/doneness and testing in this recipe can be confusing especially for amateur cooks. My tip: always interpret cooking times for meat roasts as estimated, and always, always test for doneness using a meat thermometer.
By justjunk91141691046
on November 20, 2010
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By segdclc95
Garden Ridge, TX
on March 06, 2010
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I have made this for Thanksgiving since 2005 after seeing it on the How To Boil Water show. I had never made turkey before and this was straight forward and delicious. I don't make a flour gravey, but I add wine and chicken stock to deglaze the pan and add more thyme and sage and butter for a decadent sauce. My family loves this every time. Thanks Tyler.....from Garden Ridge Texas
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