Agave-Glazed Turkey Breast with Sherry Gravy
A succulent turkey breast glazed with sweet agave nectar and served with a rich sherry gravy. Perfect for a smaller holiday gathering or special dinner, this recipe features a flavorful combination of sweet and savory elements.
Ingredients
- •1 piece turkey breast with skin and bones
- •2½ teaspoons Fine sea salt
- •1 teaspoon Freshly ground black pepper
- •1 medium onion
- •1 cup water
- •3 tablespoons agave nectar
- •⅓ cup sherry vinegar
- •1 cup dry or medium-dry sherry
- •3 cups brown turkey stock
- •½ cup water
- •⅓ cup all-purpose flour
- •2 tablespoons sherry vinegar
- •1 teaspoon Salt
- •½ teaspoon Freshly ground black pepper
- •1 set roasting pan with rack and thermometer
Cooking 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).
10 min
- 2.
Let turkey stand at room temperature 1 hour.
60 min
- 3.
Heat oven to 425°F with rack in lower third. Position turkey on rack in pan and roast 30 minutes.
30 min
- 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.
35 min
- 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.
10 min
- 6.
Brush glaze on turkey and roast until thermometer registers 165°F, 3 to 5 minutes.
4 min
- 7.
Transfer turkey breast to a platter and let stand 15 minutes.
15 min
- 8.
While turkey is standing, remove the rack, scraping off any yummy bits into the pan.
2 min
- 9.
Straddle pan over 2 burners and add sherry, then deglaze pan by boiling sherry, stirring and scraping up browned bits, for 1 minute.
1 min
- 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.
5 min
- 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.
8 min
- 12.
Season gravy with salt and pepper and additional vinegar, if desired.
2 min
- 13.
Slice turkey breast and serve with gravy.
5 min
