Roast Turkey with Herb Potatoes
| Makes 8 servings | Prep time Under 30 minutes | Total time More than 1 Hour |
Ingredients
2 - 3 pound Jennie-O Turkey Store® Oven Ready® Turkey Breast
crunchy wedges
8 to 12 medium red potatoes
1 1/2 tablespoons olive oil
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
salt and freshly ground pepper, if desired
8 garlic cloves, unpeeled and bruised
2 tablespoons fresh chives, chopped
brandy gravy
1 gravy packet from turkey
1/4 cup brandy
1/2 cup orange juice
1/4 teaspoon pepper
Directions
Cook Jennie-O Store® Oven Ready® Turkey Breast according to directions on package. Always cook to well-done, 165°F as measured by meat thermometer. Let stand for 10 minutes before carving. Serve with crunchy wedges and brandy gravy.
To make the crunchy wedges, cut each potato in half, cut each half into 3 wedges. Toss wedges, oil, rosemary, thyme, salt, pepper, if desired, and garlic in a large bowl. Arrange in a single layer on one or two baking sheets. Roast in 375°F oven, turning once during cooking, 45 to 50 minutes or until wedges are golden-brown and crunchy. Sprinkle with chives; toss to coat.
To make the brandy gravy, combine the gravy and brandy in medium saucepan. Bring to boil, then reduce to medium low. Simmer, uncovered, about 5 minutes to cook off the alcohol. Add the orange juice. Simmer, uncovered, 5 to 10 minutes or until thickened.
