Agave Glazed Turkey Breast With Sherry Gravy Recipes

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AGAVE-GLAZED TURKEY BREAST WITH SHERRY GRAVY



Agave-Glazed Turkey Breast with Sherry Gravy image

Provided by Kemp Minifie

Categories     Onion     Poultry     turkey     Roast     Thanksgiving     Dinner     Fortified Wine     Sherry     Fall     Gourmet

Yield Makes 8 servings (with leftovers)

Number Of Ingredients 19

Turkey breast:
1 (5- to 6-pound) turkey breast with skin and bones
Fine sea salt
Freshly ground black pepper
1 medium onion, sliced
1 cup water
Glaze:
3 tablespoons agave nectar
1/3 cup sherry vinegar
Gravy:
1 cup dry or medium-dry sherry
3 cups brown turkey stock, chicken stock, or reduced-sodium broth
1/2 cup water
1/3 cup all-purpose flour
1 to 3 tablespoons sherry vinegar
Salt
Freshly ground black pepper
Special Equipment
A roasting pan fitted with a V-shaped rack; an instant-read thermometer

Steps:

  • For turkey breast:
  • Pat turkey breast dry and rub all over with 2 1/2 teaspoons sea salt and 1 teaspoon pepper. If you have the time, chill the breast in a baking dish, covered, overnight (see Cooks' Notes).
  • Let turkey stand at room temperature 1 hour.
  • Heat oven to 425°F with rack in lower third. Position turkey on rack in pan and roast 30 minutes.
  • Reduce oven to 400°F and scatter onion slices in bottom of roasting pan. Add 1 cup water and continue to roast until thermometer inserted in thickest part of breast, close to but not touching bone, registers 160°F, 30 to 40 minutes.
  • For glaze:
  • While turkey is roasting, stir together agave nectar and vinegar in a small nonreactive saucepan and boil, stirring occasionally, until thickened and reduced to 3 tablespoons. Remove from heat, but keep warm.
  • Brush glaze on turkey and roast until thermometer registers 165°F, 3 to 5 minutes.
  • Transfer turkey breast to a platter and let stand 15 minutes.
  • For gravy:
  • While turkey is standing, remove the rack, scraping off any yummy bits into the pan.
  • Straddle pan over 2 burners and add sherry, then deglaze pan by boiling sherry, stirring and scraping up browned bits, for 1 minute.
  • Strain liquid through a sieve into a heavy medium saucepan. Add stock and bring to a boil. Reduce heat and keep at a simmer.
  • Meanwhile, whisk 1/2 cup water slowly into flour in a small bowl until flour slurry is smooth, then whisk in 1 tablespoon vinegar. Add flour slurry to simmering stock, whisking, and bring gravy to a boil, whisking. Reduce heat and simmer, whisking, 3 minutes.
  • Season gravy with salt and pepper and additional vinegar, if desired.
  • Slice turkey breast and serve with gravy.

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