Roast Turkey Breast with Apples Onions and Sage

When I want to have turkey for lunch meat or sandwiches, I don't like to buy it from the deli, no matter how good a deli it is. Instead, I roast a Turkey Breast Roll, have it for dinner that night and have leftovers for the rest of the week. This recipe is so simple, that if you get in early from the office during the week and have everything ready, you can have it for dinner that night. I usually accompany it with mashed potatoes and green peas or french beans. A salad works just as well.

Serves 4

prep time: 10 minutes

marinade: 30 minutes

cooking time: 90 minutes

Ingredients:

1 Turkey Breast Roll

1 medium onion, chopped

2 TB sage chopped

2 Cloves garlic

1 quartered apple or 2 TB applesauce

1/2 C dry sherry or white wine

2 TB butter

Salt & Pepper

Oven 450 for 15 min

425 for 75 minutes or until done

Preheat oven to 450 degrees. Place the first 4 ingredients in a ziplock bag, close and marinade for at least 30 minutes. If you can do it in the morning and stick it in refrigerator, it would be best. Take out, place in a roasting pan, add the rest of the ingredients and roast at 450 for 15 minutes. Reduce the temperature to 425 and continue roasting for another 75 minutes or until done. Baste at least a couple of times. 30 minutes before it is done, add about 1/2 cup of water to thin the drippings, if needed.

Transfer the turkey breast to a cutting board. Let rest at least 10 min, preferably 20. Place the roasting pan with the drippings (onions and apples too) on top of the stove.  Add water if needed and a little more wine.  Bring the sauce to a boil and reduce to about half.  Strain the sauce.

Cut the turkey breast by separating the breast meat from the breast bone and cutting as you would a roast.  This way everyone gets a little meat and skin.   Serve with the sauce on the side.