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Preheat oven to 325°F. Place dried cherries, 1 tablespoon olive oil and sage in a blender or food processor. Cover and blend or process just until the cherries are finely chopped.
Slip your fingers between the skin and meat of the turkey breast to loosen the turkey skin. Lift the skin and, using a spatula, carefully spread the cherry mixture directly over the turkey breast meat. Place the turkey breast on a rack in a shallow roasting pan. Place lemon and onion quarters underneath the turkey breast. Insert a meat thermometer into the breast without touching bone. Brush with the remaining 1 tablespoon oil.
Roast, uncovered, for 1 1/2 to 2 1/4 hours or until the thermometer registers 170°F, covering with foil for the last 45 minutes of roasting to prevent overbrowning. Cover and let stand for 15 minutes before carving.
Meanwhile, place mushrooms in a small bowl. Pour boiling water over the mushrooms to cover. Let stand 10 minutes; drain. Strain the mushroom-soaking liquid through a fine-mesh sieve lined with 100%-cotton cheesecloth, paper towels or a coffee filter; reserve the liquid Rinse and drain the mushrooms a second time.
Pour the pan drippings from the turkey into a large measuring cup. Skim and reserve the fat. Pour 1/4 cup of the fat (if necessary, add butter) into a medium saucepan. Stir in flour. Add enough mushroom liquid and broth to the remaining drippings in the measuring cup to equal 2 cups. Add the broth mixture all at once to the flour mixture. Cook and stir over medium heat until thickened and bubbly. Stir in the mushrooms and sherry. Cook and stir 1 minute more. Season to taste with salt and pepper.