Why wait for Turkey Day? Roast bird’s breast anytime

We could have a mutiny on our hands, but my mom and I already are plotting ways to make over Thanksgiving with a little more interest and to be a little more healthful.

Instead of the fat-laden miasma of canned green beans and cream of mushroom soup, we’re angling for braised Brussels sprouts. For the first time in memory, we’ll start with carrot-ginger or squash soup for a little more beta-carotene. As for the mashed potatoes, we’re toying with the addition of wasabi rather than heavy cream and butter.

And if so many people didn’t prefer dark meat, we might even consider a roast turkey breast rather than the whole bird. Turkey breast makes a fine meal, though, anytime a roast supper is warranted. Mulling over what I would cook for my mom’s long-overdue visit this week, I thought of turkey breast and then crossed my fingers that some remained at Food 4 Less despite the late hour I hit the store on Sunday. With a grateful sigh, I snagged one of a lonely pair from the meat case.

I buy a lot of turkey products anyway, but what we’re talking about here is the bone-in, skin-on breast portion that’s been excised from the whole bird. It’s slightly smaller than a whole roast chicken and just about the right size for feeding four people. Because we’re only two, we’ll have plenty of leftovers for sandwiches and soup later in the week. When serving a bone-in turkey breast, figure about three-quarters of a pound per person, rather than the 1-pound-per-person rule for a whole turkey.

I had planned to marinate the meat last night in a mixture of garlic, herbs, a little mustard and cider vinegar but ran out of time while wrestling with my walnut harvest. But I’ve found that liberally oiling the skin and smearing it with a mixture of parsley, lemon zest and garlic before roasting produces admirable results, too. The secret is roasting at a high temperature (think 400 F) so the skin crisps up and the meat doesn’t dry out.

Gravies aren’t common in my kitchen, but I know some at home would appreciate one every now and then. The following recipe, courtesy of the Detroit Free Press is worth a try, either now or for your Thanksgiving meal.

Roast Turkey Breast With Cider Gravy

1 bone-in turkey breast, about 5 1/2 pounds

1/3 cup maple syrup

2 tablespoons Dijon-style mustard

Salt and fresh ground black pepper, to taste

1 teaspoon Morton Nature’s Seasons Seasoning blend or favorite all-purpose seasoning

2 cups fresh apple cider or apple juice, divided

2 tablespoons butter

2 tablespoons all-purpose flour

2 cups (or more) turkey stock or low-salt chicken broth

1 tablespoon chopped fresh sage

Preheat oven to 400 degrees. Cut ribs and backbone out of the turkey breast, if desired, so it rests evenly in pan. Pat turkey dry with paper towel. Set it on a rack in a roasting pan.

In a small bowl, mix together the maple syrup and mustard. Pour half into another bowl and reserve. Brush other half all over turkey. Season all over with the salt, pepper and seasoning blend.

Roast turkey breast one hour and baste with any pan juices. Reduce oven temperature to 325 F. Pour 1 cup of the apple cider over turkey. Continue to roast turkey until instant-read thermometer inserted into thickest part of thigh registers 165 F, about another 45 minutes depending on size.

Transfer turkey breast to a platter and brush with remaining maple syrup mixture. Tent loosely with foil and let rest 30 minutes.

While turkey breast rests, make gravy. Pour all pan juices into a large measuring cup; set aside. Spoon off and discard fat that rises to surface. In a medium saucepan, melt the butter. Sprinkle in the flour and stir to make a roux. Slowly pour in reserved pan juices. Add the stock or broth and remaining 1 cup apple cider. Bring to a boil over high heat and boil liquid until reduced to 1 1/2 cups, about 10 minutes. Season with the fresh sage.

Slice turkey breast and serve with cider gravy.

Makes 4 servings.