Parmesan and Sage Roasted Turkey Breast from Closet Cooking

A roast turkey breast seasoned with parmesan and sage.

Servings: makes 4+ servings

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes
  • 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
  • * chicken stock
  • 2 tablespoons all-purpose flour
  • 2 tablespoons water
  • salt and pepper to taste
  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 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 to get 1 1/2 cups.
  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.