Cajun Roast Turkey Breast with Bourbon Gravy
From Soap Opera Café by Robin Mattson
1 Tablespoon paprika
1 teaspoon garlic salt
½ teaspoon freshly ground black pepper
½ teaspoon white pepper
½ teaspoon crumbled dried sage
½ teaspoon dried thyme
¼ teaspoon cayenne
1 Tablespoon canola or safflower oil
2 parsnips, peeled and cut into 1-inch pieces
2 celery ribs, cut into 1-inch pieces
2 small onions, cut into 1-inch pieces
3 cups Homemade Chicken Stock or fat-free reduced-sodium canned broth
2 Tablespoons Jack Daniel's or other bourbon
Rinse the turkey breast and pat dry. In a small bowl, combine the paprika, garlic salt, black pepper, white pepper, sage, thyme, and cayenne. Stir in the oil to make a paste. Rub the spice paste all over the turkey.
Place the parsnips, celery, and onions in a roasting pan and toss lightly to mix. Set a rack over the vegetables and pour 2 cups of the stock into the pan. Place the turkey breast-side down on the rack.
Roast at 325° F for 2½ to 3¼ hours, or 20 to 25 minutes per pound, basting the turkey every 15 minutes with the pan juices and turning the breast right-side up for the last half hour, until the juices run clear when the meat is pricked at the thickest point. It should register 165° to 170° F on an instant-reading thermometer. If the skin browns too fast, tent with aluminum foil. Transfer the turkey breast to a carving board and let rest for 10 minutes.
Remove the rack from the roasting pan. Leaving the vegetables in the pan, set it on top of the stove over medium heat and pour in the remaining 1 cup stock. Bring to a boil, scraping up any brown bits from the bottom of the pan with a wooden spoon. Add the bourbon and cook, stirring, 5 to 7 minutes, to reduce and concentrate the flavors.
Strain through a sieve, reserving the juices; discard the vegetables. Pour the juices into a fat-separating cup or skim the fat off the top with a large spoon.
To serve, carve the turkey into thin slices and arrange on a platter. If necessary, reheat the juices. Moisten the meat with a few spoonfuls. Pass the remainder in a sauceboat.
Makes 12 servings.