On Friday afternoons, before the house is full of weekend guests, roast this easy apple jelly-glazed turkey breast. It pleases everyone-especially white meat lovers-and provides great leftovers for Saturday and Sunday sandwiches and other dishes.
Cooks who would prefer not to worry about producing equally moist white and dark
turkey meat (difficult to achieve when you're cooking a whole bird), love this dish, too. Save the turkey carcass for stock.
One 7 -pound unboned turkey breast
Salt and freshly ground black pepper
1/2 cup apple jelly or red currant jelly
1/4 cup apple cider
1/2 teaspoon ground ginger
1 teaspoon dried thyme
1 teaspoon canola or other vegetable oil
1 medium onion, quartered
1 celery stalk, cut into 4 equal pieces
1 bunch Italian parsley or fresh coriander (cilantro), tied together with kitchen twine
1 cup Chicken Stock (page 61), or good instant or low-sodium canned broth
2 tablespoons crushed juniper berries
1 bay leaf
Place the breast in a baking pan. Squeeze the juice of the lemon inside and over the outside of the breast. Season with the salt and pepper.
Chop the shallots in a food processor. Add the apple jelly, 1/4 cup of the apple cider the ginger, and thyme. Pulse to blend.
Preheat the oven to 425°F. Brush the underside of the breast with the glaze. Place the breast skin side up in a roasting pan and rub the skin with the oil. tuck half the onion under the breast and half in the neck pocket of the breast. tuck the celery and parsley under the cavity.
Place the breast in the oven and roast 20 minutes. Remove from the oven and
brush with some of the glaze. Add the remaining cider, the stock, juniper berries and bay leaf to the pan. Cover with foil and roast for 1 hour, basting twice. Remove the foil and brush with the remaining glaze.
Lower the heat to 375°F. and roast uncovered until the meat is a lovely caramel color and the juices run dear dear when the breast is pierced with a fork, 20 to 30 minutes. (The internal temperature at the thickest part of the roast will be 160°F.) Allow to rest 20 minutes before carving. Discard the bay leaf. Serve with the pan juices passed separately.