Italian · Dinner
Roast Turkey Breast with Sage
Boneless turkey breast rubbed with fresh sage, garlic, and lemon zest, roasted until golden, then rested. Finished with a light pan jus made from white wine and stock, served with roasted lemon wedges and sage leaves.
$6
15 minsPrep
40 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
420Calories
52.3gProtein
18.6gFat
4.1gCarbs
0.9gSugar
0.6gFiber
410mgSodium
142mgChol
6.2gSat Fat
690mgPotassium
45mgCalcium
2.3mgIron
0.6mcgVitamin B12
8.5mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
herb-salt
hidden-gems
gluten-free
Instructions
1
Prep
Pat turkey breast dry, season with salt and pepper. Mince garlic and mix with lemon zest, chopped sage, and olive oil into a paste.
2
Roast
Rub sage-garlic paste over turkey breast on a roasting tray, tuck whole sage leaves under skin, and roast at 400°F (200°C) for 35–40 minutes until skin is golden and thickest part reaches 165°F (74°C).
3
Rest
Transfer turkey to a cutting board and rest uncovered for 10 minutes until juices redistribute.
4
Plate
Slice turkey breast, arrange on plate, deglaze roasting tray with white wine over medium heat scraping browned bits, add stock and butter, simmer 3–4 minutes until slightly thickened, spoon jus over turkey, finish with sage leaves and lemon wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless turkey breast
- 88 fresh sage leaves, plus 2 for garnish
- 4 cloves4 cloves garlic
- 2 tsp2 tsp lemon zest
- 2 tbsp2 tbsp olive oil
- 1/2 cup120ml dry white wine
- 1/2 cup120ml chicken stock
- 1 tbsp1 tbsp butter
- 11 lemon, cut into wedges
- salt and black pepper, to taste
