Herb-Orange Turkey Breast With Roasted Pear Gravy

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Aida Mollenkamp
Nutrition per serving    (USDA % daily values)


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Ingredients for 24 servings

4 tsp kosher salt, divided

2 (3 to 4 pound) bone-in skin-on* turkey breast halves (see note)

8 medium garlic cloves, quartered

Zest from 2 oranges

1/4 cup fresh thyme leaves, divided

20 fresh sage leaves, thinly sliced, divided

4 tsp olive oil, divided

1 cup fat free low-sodium chicken or vegetable broth or water

5 medium ripe pears, halved and pitted

2 medium yellow onions, quartered

1/4 cup honey

2 tbsp orange juice

2 ripe medium pears, roasted or steamed until fork tender

1 medium yellow onion, roasted or steamed until fork tender

2 medium celery stalks, diced 4oz, about 1 cup small dice

8 medium fresh sage leaves

Leaves of 5 sprigs fresh thyme

1 medium dried bay leaf

2 cups low-sodium fat free chicken broth

2 tbsp white whole wheat flour

1 tsp cider vinegar (optional)

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

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