Ingredients for Citrus-Sage Roast Turkey Breast with Gravy: Small Crowd

• 1 (5- to 6- pound) turkey breast, at room temperature for 1 hour

• 1 tablete (110g) de manteiga sem sal, bem amolecida

• 1/4 xícara de folhas de sálvia fresca finamente picadas

• 1 colher de chá de raspas de limão

• Sal

• Pimenta preta moída na hora

• 1 laranja-baía

• 1/2 medium red onion, cut into wedges

• 350 to 475ml brown turkey stock or low-sodium chicken broth

• 2 colheres de sopa de manteiga sem sal

• 3 colheres de sopa de farinha de trigo

• Flameproof roasting pan (not glass) with a V-rack

• termômetro de leitura instantânea

• 1-quart glass measure

Aqueça o forno a 218°C com a grade na posição mais baixa. Descarte qualquer excesso de gordura do interior da cavidade do peru. Seque por dentro e por fora.

Stir together butter, sage, lemon zest, 1 teaspoon salt, and 1/2 teaspoons pepper in a small bowl. Grate enough zest from orange to measure 1 teaspoon and add to butter mixture. Halve orange lengthwise and save one half for another use. Cut remaining half into wedges.

Starting at wider, thicker end of breast, gently slide an index finger between skin and flesh of breast to loosen skin, leaving skin attached to breast at other end (be careful not to tear skin). Push butter mixture evenly under skin on both sides of breast, and massage skin from outside to distribute butter evenly.

Put turkey on V rack in roasting pan and sprinkle all over with 3/4 teaspoons salt (if using a kosher turkey, see the Cooks' notes) and 1/4 teaspoons pepper. Put orange and red onion wedges in area between rack and breast. Add 240ml water to pan and roast turkey 30 minutes.

Reduce oven temperature to 177°C. Rotate breast 180 degrees and baste with pan juices, then roast 30 minutes.

Rotate breast again 180 degrees, and baste with pan juices. Tent breast loosely with foil and continue to roast until an instant-read thermometer inserted into thickest part of breast (test both sides, close to but not touching bone) registers 74°C, 25 to 40 minutes longer. (Baste with juices once more; if pan becomes completely dry, add 120ml water.) (Total roasting time: about 1 1/2 hours.)

Transfer turkey to a platter, reserving juices in pan. Let turkey stand, uncovered, 25 minutes. Discard orange and onion wedges.

Pour pan juices through a fine-mesh sieve into 1-quart glass measure (do not clean roasting pan), then skim off and discard fat. (If using a fat separator, pour pan juices through sieve into separator and let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into measure, discarding fat.)

Position roasting pan across 2 burners, then add 240ml water and deglaze roasting pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Pour through sieve into glass measure containing pan juices. Add enough turkey stock to pan juices to bring total to 550ml (if stock is congealed, heat to liquefy).

Melt butter in a 1 1/2- to 2-quart heavy saucepan over medium-low heat and whisk in flour. Cook roux, whisking, 3 minutes. Add stock mixture in a stream, whisking constantly to prevent lumps, then bring to a boil, whisking occasionally. Stir in any turkey juices accumulated on platter and simmer 5 minutes. Season gravy with salt and pepper.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.