Dinner: Agave-Glazed Turkey Breast with Sherry Gravy

Recipe by Kemp Minifie Agave nectar, a product of the agave plant better known as the source of tequila, blends beautifully with Old World Spanish sherry for a gentle sweet-and-sour glaze and luscious gravy. Because agave nectar has a low glycemic index,

Ingredients

1 (5- to 6-pound) turkey breast with skin and bones
Fine sea salt
Freshly ground black pepper
1 medium onion, sliced
1 cup water

Instructions

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 rack in pan and roast 30 minutes.
Reduce oven to 400 °F and scatter onion slices in bottom of roasting pan. Add 1 cup water and continue to roast until thermometer inserted in thickest part of breast, close to but not touching bone, registers 160 °F, 30 to 40 minutes.

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