Spiced Turkey Breast with Madeira Gravy
- Yield: Serves 8
- Prep Time: 15 minutes
- Cooking Time: 1 hour, 25 minutes
- 1 (7-lb.) bone-in turkey breast
- 1 1/2 tsp. grapeseed oil
- 1 tbsp. light brown sugar
- 1 tbsp. smoked paprika
- 1 tsp. ground cumin
- 1/4 tsp. cayenne
- 2 tbsp. butter, at room temperature, divided
- 2 tbsp. chopped shallots
- 1 (14-oz.) can low-sodium chicken broth
- 2/3 cup dry Madeira wine
- 4 tsp. cornstarch
- Preheat oven to 450°F. Line a roasting pan with foil; add 2 cups water to pan. Place turkey on a roasting rack and set in roasting pan; rub top of turkey with oil. In a small bowl combine brown sugar, paprika, cumin, cayenne, and salt to taste. Rub on turkey.
- Roast turkey, uncovered, 30 minutes. Reduce heat to 400°F. Cover turkey loosely with foil and roast 40 minutes more or until an instant-read thermometer registers 165°F.
- Transfer turkey to a serving platter; reserve 1/4 cup of the drippings (fat skimmed). Cover turkey loosely with foil to keep warm. Let stand 15 minutes.
- Meanwhile, for the gravy, in a medium saucepan melt 1/2 tablespoon of the butter over medium-low heat. Add shallots; cook 3 minutes or until softened. Add broth, wine and reserved drippings; bring to boiling. Cook until reduced to 1 3/4 cups. In a small bowl dissolve cornstarch in 2 tablespoons cold water. Whisk into saucepan; cook and stir 1 minute. Remove from heat; whisk in remaining 1 1/2 tablespoons butter, and salt and pepper to taste. Slice turkey, and serve with gravy.
Per serving: 270 calories, 11g fat, 4g saturated fat, 83mg cholesterol, 294mg sodium, 5g carbohydrate, 0g fiber, 30g protein