Roasted turkey breasts

For a few diners, why not prepare one or two turkey breasts instead of whole poultry? Cooking time is less and there is still space in the oven to cook the orange cranberry compote and the wild pecans rice dish.

  •     1 large head of garlic
  •     1 or 2 half turkey breasts, with skin and bones, about 1.5 kg (3 lbs) each
  •     3 tbsp butter at room temperature
  •     284 ml (10 oz) undiluted chicken broth
  •     125 ml (1/2 cup) dry white wine or apple juice
  •     1 tsp dried sage
  •     1 tsp dried thyme
  •     1 tsp dried savory
  •     1 tsp salt

  1. Peel the garlic cloves and cut them in half. Put them in a 3-litre roasting dish [22 cm x 32 cm (9 inches x 13 inches)].
  2.     Place the half breasts on the garlic, skin side on top, and brush with butter. Pour in broth and wine, sprinkle with sage, thyme, savory and salt.
  3.     Roast turkey breasts, uncovered, in the centre of the preheated oven at 180 degrees Celsius (350 degrees Fahrenheit), often basting with the cooking juices. The turkey is ready when a thermometer inserted into the thickest part indicates 74 degrees Celsius (165 degrees Fahrenheit) the cooking time should be about 1 hour 15 minutes. Place turkey on a plate. Cover with aluminum foil. Leave to rest for 15 minutes.
  4.     Pour the cooking juices and cooked garlic into a small saucepan over medium-high heat. With the back of a spoon, coarsely crush the garlic. Boil, stirring often, until sauce has thickened, 10 to 12 minutes.
  5.     Cut the turkey and drizzle with sauce. Serve with pecans rice.

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