Parmesan and Sage Roasted Turkey Breast

The parmesan and sage roast turkey was nice and moist and tender and full of flavour.
For the most part the parmigiano reggiano melted and disappeared into the sauce to add flavour to it but before it left it imparted the turkey with its flavour which worked well with the sage. The gravy was every bit as tasty as it prommised to be and I had a hard time trying to decided what to smother the turkey in; the gravy or the cranberry sauce or just to have it plain.

A roast turkey breast seasoned with parmesan and sage.

ingredients

• 1 cup onion, chopped
• 1/2 cup celery, chopped
• 1/2 cup carrot, chopped
• 4 cloves garlic, peeled
• 1/4 cup parmigiano reggiano (parmesan), grated
• 2 tablespoons sage, chopped
• 1 tablespoon butter, room temperature
• 1/2 tablespoon garlic, chopped
• salt and pepper to taste
• 1 (6 pound) turkey breast, rinsed and pat dry
• 1 lemon
• 1 cup chicken stock
• 1 tablespoon butter
• 1/4 cup shallots, chopped
• 1/2 cup sherry
• 1 tablespoon sage, chopped
• 1 1/2 cups chicken stock
• 2 tablespoons all-purpose flour
• 2 tablespoons water
• salt and pepper to taste

directions

1. Place the onion, celery, carrots and garlic in the bottom of the roasting pan.
2. Mix the parmigiano reggiano, sage, butter, garlic, salt and pepper in a bowl.
3. Rub the parmigiano reggiano mixture under the skin of the turkey and place the turkey in the roast pan breast side up.
4. Sprinkle the turkey with lemon juice and toss the lemon halves into the pan as well.
5. Roast in a 325F/170C oven until the middle of the turkey gets to 160F, about 1.5-2 hours.
6. Remove from oven, cover and let sit for 10 minutes.
7. Melt the butter in a pan.
8. Add the shallots and saute for 1 minute.
9. Add the sherry and sage and simmer to reduce by half, about 5-10 minutes.
10. Pour the drippings into a plastic bag straining the solids and discards them.
11. Cut a small hole in the bottom of the bag and pour the drippings until the layer of fat is about to come out and discard the fat.
12. Add chicken stock to the drippings.
13. Add the drippings to the shallots and sherry.
14. Mix the flour into the water and add it to the gravy along with some salt and pepper and simmer to until it thickens, about 2 minutes.

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