Agave-Glazed Turkey Breast with Sherry Gravy

From the kitchen of Carly

Agave glaze catches and caramelizes on roasted turkey breast, creating a sweet-savory crust while the meat stays juicy underneath. A sherry-based gravy picks up all those pan drippings, turning them into something rich enough to make anyone forget about the bird they're actually eating.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 (5- to 6-pound) turkey breast with skin and bones
  • 1Fine sea salt
  • 1Freshly ground black pepper
  • 11 medium onion, sliced
  • 11 cup water
  • 13 tablespoons agave nectar
  • 11/3 cup sherry vinegar
  • 11 cup dry or medium-dry sherry
  • 13 cups brown turkey stock, chicken stock, or reduced-sodium broth
  • 11/2 cup water
  • 11/3 cup all-purpose flour
  • 11 to 3 tablespoons sherry vinegar
  • 1Salt
  • 1Freshly ground black pepper
  • 1A roasting pan fitted with a V-shaped rack; an instant-read thermometer

Instructions

  1. Pat turkey breast dry and rub all over with 2 1/2 teaspoons sea salt and 1 teaspoon pepper. If you have the time, chill the breast in a baking dish, covered, overnight (see Cooks' Notes).

  2. Let turkey stand at room temperature 1 hour.

  3. Heat oven to 425°F with rack in lower third. Position turkey on rack in pan and roast 30 minutes.

  4. Reduce oven to 400°F and scatter onion slices in bottom of roasting pan. Add 1 cup water and continue to roast until thermometer inserted in thickest part of breast, close to but not touching bone, registers 160°F, 30 to 40 minutes.

  5. While turkey is roasting, stir together agave nectar and vinegar in a small nonreactive saucepan and boil, stirring occasionally, until thickened and reduced to 3 tablespoons. Remove from heat, but keep warm.

  6. Brush glaze on turkey and roast until thermometer registers 165°F, 3 to 5 minutes.

  7. Transfer turkey breast to a platter and let stand 15 minutes.

  8. While turkey is standing, remove the rack, scraping off any yummy bits into the pan.

  9. Straddle pan over 2 burners and add sherry, then deglaze pan by boiling sherry, stirring and scraping up browned bits, for 1 minute.

  10. Strain liquid through a sieve into a heavy medium saucepan. Add stock and bring to a boil. Reduce heat and keep at a simmer.

  11. Meanwhile, whisk 1/2 cup water slowly into flour in a small bowl until flour slurry is smooth, then whisk in 1 tablespoon vinegar. Add flour slurry to simmering stock, whisking, and bring gravy to a boil, whisking. Reduce heat and simmer, whisking, 3 minutes.

  12. Season gravy with salt and pepper and additional vinegar, if desired.

  13. Slice turkey breast and serve with gravy.