Fennel And Cumin-Roasted Turkey Breast With Thyme Gravy Recipe

Name: Fennel And Cumin-Roasted Turkey Breast With Thyme Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (5-pound) bone-in turkey breast; 1 tablespoon extra-virgin olive oil; 1 tablespoon ground cumin; 1 teaspoon kosher salt, divided; 1 teaspoon fennel seeds, crushed; 5/8 teaspoon black pepper, divided; 2 garlic cloves, minced; 1 medium onion, finely chopped; 1 celery stalk, finely chopped; 1 carrot, finely chopped; 4 thyme sprigs; Cooking spray; 2 cups unsalted chicken stock; 2 tablespoons unsalted butter; 1/2 teaspoon chopped fresh thyme; 2 tablespoons all-purpose flour

Servings: persons

1 (5-pound) bone-in turkey breast
1 tablespoon extra-virgin olive oil
1 tablespoon ground cumin
1 teaspoon kosher salt, divided
1 teaspoon fennel seeds, crushed
5/8 teaspoon black pepper, divided
2 garlic cloves, minced
1 medium onion, finely chopped
1 celery stalk, finely chopped
1 carrot, finely chopped
4 thyme sprigs
Cooking spray
2 cups unsalted chicken stock
2 tablespoons unsalted butter
1/2 teaspoon chopped fresh thyme
2 tablespoons all-purpose flour

1
Preheat oven to 400u00b0.
2
Loosen skin from turkey breast by inserting fingers, gently pushing between skin and meat. Combine oil, cumin, 3/4 teaspoon salt, fennel seeds, 1/2 teaspoon pepper, and garlic, stirring with a whisk. Rub spice mixture under loosened skin and over breast. Place onion, celery, carrot, and thyme sprigs in bottom of a large roasting pan coated with cooking spray. Arrange breast, skin side up, on vegetable mixture. Add stock to pan. Bake at 400u00b0 for 1 hour and 30 minutes or until a thermom-eter registers 165u00b0. Remove from oven; place breast on a cutting board. Let stand, covered, 15 minutes. Remove meat from bones. Cut diagonally across grain into 16 slices; discard skin and bones.
3
Place a large zip-top plastic bag inside a 2-cup glass measure. Pour the stock mixture through a sieve into bag; discard solids. Let stand 10 minutes. Seal bag; snip off 1 bottom corner. Drain stock mixture into a bowl, stopping before fat layer reaches opening. Melt butter in a large saucepan over medium heat. Add 1/2 teaspoon chopped thyme; saute 1 minute. Add flour; cook 3 minutes or until caramel-colored, whisking constantly. Stir in stock mixture. Increase heat to medium-high. Cook 5 minutes or until slightly thickened, stirring occasionally. Stir in remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Serve with turkey.

569

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 (5-pound) bone-in turkey breast, 1 tablespoon extra-virgin olive oil, 1 tablespoon ground cumin, 1 teaspoon kosher salt, divided, and more.

Yes, Fennel And Cumin-Roasted Turkey Breast With Thyme Gravy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fennel And Cumin-Roasted Turkey Breast With Thyme Gravy

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