Agave nectar, a product of the agave plant better known as the source of tequila, blends beautifully with Old World Spanish sherry for a gentle sweet-and-sour glaze and luscious gravy. Because agave nectar has a low glycemic index, it's the new darling of the health-conscious crowd who are trying to lower their sugar intake. Although making the brown turkey stock for the gravy is an extra step, it can be done weeks ahead and frozen, and it's the secret behind a truly memorable gravy.
For turkey breast:
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).
Let turkey stand at room temperature 1 hour. Heat oven to 425°F with rack in lower third. Position turkey on rack in pan and roast 30 minutes. 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.
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. Brush glaze on turkey and roast until thermometer registers 165°F, 3 to 5 minutes.
Transfer turkey breast to a platter and let stand 15 minutes.
While turkey is standing, remove the rack, scraping off any yummy bits into the pan. Straddle pan over 2 burners and add sherry, then deglaze pan by boiling sherry, stirring and scraping up browned bits, for 1 minute. Strain liquid through a sieve into a heavy medium saucepan. Add stock and bring to a boil. Reduce heat and keep at a simmer. 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. Season gravy with salt and pepper and additional vinegar, if desired.
Slice turkey breast and serve with gravy.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (426g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 1 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 651.8mg||22 %|
|Potassium 40.3mg||1 %|
|Total Carbohydrate 6.1g||2 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 5.4g|
|Protein 0.7g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 31
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