Agave-Glazed Turkey Breast with Sherry Gravy

Agave-Glazed Turkey Breast with Sherry Gravy
Photo by Chris Gentile


  • 3 tablespoons agave nectar
  • 1 5- to 6-pound turkey breast with skin and bones
  • Freshly ground black pepper
  • 1 cup dry or medium-dry sherry
  • Special equipment: A roasting pan fitted with a V-shaped rack; an instant-read thermometer
  • ½ cup water
  • Fine sea salt
  • + 8 more ingredients
    • 3 cups brown turkey stock, chicken stock, or reduced-sodium broth
    • Salt
    • Freshly ground black pepper
    • 1/3 cup all-purpose flour
    • 1/3 cup sherry vinegar
    • 1 to 3 tablespoons sherry vinegar
    • 1 medium onion
    • 1 cup water

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...

View full recipe at Epicurious


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