Roasted Turkey Breast with Pearl Onions and Sage
1 whole turkey breast, 4 to 6 pounds
1/2 stick (4 tablespoons) unsalted butter, melted
1 teaspoon salt
1 teaspoon red pepper flakes
12 to 15 medium fresh sage leaves
2 Granny Smith apples, cored, cut into 6 wedges each
15 to 18 pearl onions, peeled
1 head garlic, separated into individual cloves but not peeled
1 small sprig fresh rosemary
Juice from 1/2 or 1 lemon
Heat the oven to 350 degrees. Brush turkey breast with some of the melted butter. Season with salt and red pepper flakes. Tuck a few sage leaves under the skin.
Arrange the apples, pearl onions, garlic cloves, rosemary and remaining sage in the bottom of a roasting pan with a fitted rack. Drizzle with remaining melted butter. Arrange the turkey breast on the rack above the vegetables.
Roast until the meat registers 155 to 160 in the thickest part of the breast on a thermometer, 1 to 11/2 hours. Remove from the oven; allow to rest 15 minutes. (The temperature will go up to 165 degrees while it rests.)
Serve, sliced, on a platter with the vegetables and drippings. Squeeze the lemon juice over the meat just before serving. Makes 10 servings.
Source: Adapted from chef Alexandra Guarnaschelli.
Per serving: 222 calories, 5 g fat, 3 g saturated fat, 106 mg cholesterol, 7 g carbohydrates, 35 g protein, 296 mg sodium, 0 g fiber.