Orange Sage Turkey Breast with Creamy Sherry Sauce

Perfect for smaller gatherings, this Orange Sage Turkey breast is the best way to get juice meat without having to cook the whole bird. A great alternative for a small holiday meal or even Sunday dinner.

There is a lot of pressure to WOW in the kitchen because of my occupation, so I have a few recipes up my sleeve for stress-free entertaining and filling life with flavor. One of them is my Orange Sage Turkey Breast with Creamy Sherry Sauce.

It is always a crowd pleaser with impressive results.

Orange Sage Turkey Breast

Turkey breast is lean protein and much easier to prepare than a whole bird. Basic seasonings like fresh sage and orange zest layered with a simple savory sherry sauce will give you a restaurant quality dish.

I can prep the turkey in less than 5 minutes and use the drippings to have my sherry sauce ready-to-go before it leaves the oven. While it roasts, I am making all the sides.

Gravy, by definition, is usually rich and creamy and thick. While this sauce is rich and decadent, it is more of a sauce and less of a gravy.

I use a combination of turkey butter drippings with just a little bit of flour. Instead of using heavy cream or whole milk, it uses skim.

And to thicken it, I use the same technique as hollandaise sauce, egg yolks. Egg yolk is chalk full of antioxidants, vitamins, amino acids and omega-3 fats.

It doesn’t need much additional seasoning since the turkey drippings include unsalted butter, orange zest, kosher salt and fresh sage.

Orange sage butter could also be used on a whole turkey. Just quadruple the recipe. Truth be told, I even served it on dinner rolls and melted over sautéed broccolini.

And a little goes a long way so you really only need two tablespoons for an entire turkey breast to make to get a whole lot of flavor.

The real star of the show isn’t the turkey, it is the sherry cream sauce. Delicious, slightly sweet and totally rich sherry sauce! Of course you could just grab a gravy packet from the store, but the juicy meat of this boneless turkey breast roast deserves a delicious sauce with great flavor.

Whether you don’t like dark meat, you’re serving a small group or you’re just looking for a a great option to make for your small family, this savory turkey breast is perfect. With simple ingredients, it’s ideal for home cooks and chefs alike.

Ingredients

• Turkey breasts – Some people like using a bone-in turkey breast, but for this recipe I like using a boneless turkey breast. It cuts down on time because you don’t need to carve.
• Butter – Any time I’m cooking, I like to use unsalted butter. That way I’m able to control the amount of salt that goes into the recipe.
• Sage – Fresh herbs just have a more pungent flavor, so I definitely recommend using fresh sage for this whole turkey breast.
• Orange zest – You can’t have an orange sage turkey breast without some orange, right?? You could also use lemon zest if you don’t have an orange.
• Salt – Kosher salt is my favorite variety to use for this roast turkey breast. If using salted butter, go ahead and omit the salt altogether.
• Turkey drippings – To make the deliciously creamy sauce that goes on top, I like to use the pan drippings from the juicy turkey breast. It has all the fat and flavor you need.
• Flour – We need a thickening agent for this sauce, just like when making gravy; all purpose flour will do just that. You can also use cornstarch.
• Milk – To help provide the creamy element, we need to add a little milk. I like to use skim milk, but you can use any type of milk you have on hand.
• Orange juice – Remember that orange you zested? Cut it in half and squeeze it to make juice! Fresh juice is so much better than the bottled variety.
• Cooking wine – I love the flavor that cooking wine adds to a recipe. I prefer to use a sherry flavored wine for this oven-roasted turkey breast recipe.
• Egg yolks – Believe it or not, tempering egg yolks can also give recipes a creamy finish. And that’s exactly what they do for this creamy sauce.
• Salt and pepper – You can add these to taste. I like to use fine sea salt and freshly ground pepper.

How to Make Orange Sage Turkey Breast

FOR TURKEY:

1. Prepare oven and roasting pan. Preheat oven and coat a rimmed baking sheet or dish with cooking spray.
2. Make herb butter mixture. In a small bowl, mash together softened butter, fresh sage and orange zest.
3. Season with salt and butter. Season turkey breasts with kosher salt and then rub with butter mixture. For crispy skin, rub on top of the skin and underneath.
4. Bake. Place on baking sheet and roast. Two or three times during cooking, use a basting brush and dab run off juices and better on the top. Dab, do not brush or else the orange zest and sage will brush off.
5. Check temperature. Continue to roast turkey until internal temperature reaches 165 degrees at the thickest part of the breast. Remove at 165 degrees and allow to rest before serving. Use an instant read thermometer for this. The size of your turkey breast will change the cooking time.
6. Slice. Slice turkey breast horizontally and serve with 2-3 tablespoons of sherry cream sauce over each serving.

FOR SHERRY CREAM SAUCE:

1. Drain juices. At 30 minutes cooked, spoon some pan juices from the baking dish and transfer to a small saucepan.
2. Brown butter. Over low heat, brown butter until it starts to smell nutty.
3. Whisk in flour. Whisk in flour until it forms a paste.
4. Add milk, juice and wine. While whisking, add skim milk. Whisk until smooth and then add orange juice and sherry cooking wine.
5. Temper eggs. Ladle out approximately ¼ cup of sauce. Quickly whisk in two egg yolks and then return to main mixture over low heat. Continue to whisk until thick and hot.
6. Taste test. Remove from heat and taste test and correct seasoning with fine sea salt and freshly cracked black pepper. Sauce should be sweet and decedent with a hint of sherry and fresh orange.

Storage and Freezing

There are endless ways to use leftover turkey, but first you need to know how to store it. Place turkey in a freezer bag or airtight container and store in the refrigerator for up to five days.

You can also freeze this baked turkey breast the same way. In an airtight container or freezer bag and it will last for up to five months.

More Thanksgiving Dinner Recipes

• Cranberry Sauce
• Green Bean Casserole
• Sweet Potatoes
• Pumpkin Pie
• Fried Turkey

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Orange Sage Turkey Breast with Creamy Sherry Sauce

5 from 14 votes

Orange Sage Turkey Breast with Creamy Sherry Sauce is a flavorful and easy meal made with sherry cooking wine, fresh oranges and a sweet cream sauce.

Prep Time: 10 minutes mins

Cook Time: 45 minutes mins

Total Time: 55 minutes mins

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Servings: 4

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Equipment

• Small Saucepan
• Whisk
• Rimmed Baking Sheet

Ingredients

Turkey:

• 2 boneless skinless turkey breasts*
• 4 tablespoons unsalted butter , softened
• 2 tablespoons fresh sage , minced
• 2 teaspoons orange zest
• 1 teaspoon Kosher salt

Creamy Sage Sauce:

• 2 tablespoons turkey drippings
• 1 tablespoon flour
• 1 cup skim milk
• 2 tablespoons fresh orange juice
• ¼ cup Holland House Sherry Cooking Wine
• 2 egg yolks , whisked
• Salt & Pepper , to taste

Instructions

For Turkey:

• Preheat oven to 350 degrees. Coat a rimmed baking sheet or dish with cooking spray.
• In a small bowl, mash together softened butter, fresh sage and orange zest.
• Season turkey breasts with kosher salt and then rub with butter mixture.
• Place on baking sheet and roast for 45-55 minutes. Two or three times during cooking, use a basting brush and dab run off juices and better on the top. Dab, do not brush or else the orange zest and sage will brush off.
• Continue to roast turkey until internal temperature reaches 165 degrees at the thickest part of the breast. Remove at 165 degrees and allow to rest for 10 minutes before serving.
• Slice turkey breast horizontally and serve with 2-3 tablespoons of sherry cream sauce over each serving.

For Sherry Cream Sauce:

• At 30 minutes cooked, spoon 2 tablespoons of drippings from the baking dish and transfer to a small saucepan.
• Over low heat, brown butter for 5 minutes or until it starts to smell nutty.
• Whisk in flour until it forms a paste.
• While whisking, add skim milk. Whisk until smooth and then add orange juice and Sherry Cooking Wine.
• Ladle out approximately ¼ cup of sauce. Quickly whisk in two egg yolks and then return to main mixture over low heat. Continue to whisk until thick and hot.
• Remove from heat and taste test and correct seasoning with fine sea salt and freshly cracked black pepper. Sauce should be sweet and decedent with a hint of sherry and fresh orange.
• Serve immediately to prevent over thickening.

Notes

Notes: Turkey breast sizes vary greatly just like turkeys do! Mine were about 1 pound each, 2 pounds total. The best way to gauge the doneness of turkey is to use a digital thermometer.

If sherry cream sauce starts to get too thick, whisk in a small amount of water and another splash of sherry to liven it back up.

Make my easy green beans by steaming 1 pound of trimmed green beans. Drain well. Toss with 1 tablespoon Sherry Cooking Wine and top with 1 tablespoon slivered almonds. Season with flaky sea salt. Serve hot.

Nutrition

Calories: 165 kcal, Carbohydrates: 7 g, Protein: 4 g, Fat: 14 g, Saturated Fat: 8 g, Cholesterol: 129 mg, Sodium: 613 mg, Potassium: 133 mg, Fiber: 1 g, Sugar: 4 g, Vitamin A: 681 IU, Vitamin C: 6 mg, Calcium: 106 mg, Iron: 1 mg

Calories: 165

Course: Main Course, Main Dish

Cuisine: American

Keyword: roast turkey breast

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This is a sponsored post written by me on behalf of Holland House Cooking Wines.