Sage Leaf Turkey Au Jus
Servings
12
servingsCalories
190
kcalResting Time
20
minutesNo need to season the turkey skin, since it will be thrown away. But first tuck lemon zest, thyme and sage leaves under the skin so these flavors can penetrate the meat.
Ingredients
2 Tbsp canola oil
1 Tbsp grated lemon zest
1 Tbsp chopped fresh thyme
1 1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
5 - 6 lb bone-in whole turkey breast, patted dry
8 fresh sage leaves
1 Tbsp lemon juice
1/4 tsp salt
1 cup water
Directions
- In small bowl, combine canola oil, zest, thyme, garlic powder, 1/2 tsp salt and pepper.
- Separate turkey skin from breast by running fingertips between them. Rub lemon zest mixture evenly over breast, arrange sage leaves over spice mixture and cover with skin. Cover with plastic wrap and refrigerate 8 hours or overnight.
- Preheat oven to 325 °F. Place turkey in baking pan and then on baking rack. Cook 2 hours or until meat thermometer reaches 165 °F. Let stand 20 minutes before slicing, discard skin.
- Meanwhile, add lemon juice, 1/4 tsp salt and water to pan drippings, stir until well blended. Pour mixture through fine mesh sieve, reserving strained portion and discarding particles in sieve. Place strained portion in grease separator and discard excess grease.
- Serve turkey slices with au jus.
Notes
- If you don’t have a grease separator, place the strained liquid in a small bag, twist it as you would a pastry bag and hold it over the container, snipping off the end of the baggie to allow juices to flow through. Pinch the end when the grease comes near the tip and discard.
Nutrition Facts
12 servings per container
Serving Size4 1/2 oz cooked turkey and 1 1/2 tbsp au jus
- Amount Per ServingCalories190
- % Daily Value *
- Total Fat
5g
7%
- Saturated Fat 1g 5%
- Cholesterol 95mg 32%
- Sodium 260mg 12%
- Total Carbohydrate
0g
0%
- Protein 36g 72%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
