Ingredients for Agave-Glazed Turkey Breast with Sherry Gravy

• 1 (5- to 6-pound) turkey breast with skin and bones

• Fine sea salt

• Nymalen svartpeppar

• 1 medium onion, sliced

• 240ml water

• 45ml agave nectar

• 80ml sherry vinegar

• 240ml dry or medium-dry sherry

• 725ml brown turkey stock, chicken stock, or reduced-sodium broth

• 120ml vatten

• 80ml plain flour

• 1 to 3 tablespoons sherry vinegar

• Salt

• Nymalen svartpeppar

• A roasting pan fitted with a V-shaped rack

• en snabbavläsande termometer

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 ().

Let turkey stand at room temperature 1 hour.

Heat oven to 218°C with rack in lower third. Position turkey on rack in pan and roast 30 minutes.

Reduce oven to 204°C and scatter onion slices in bottom of roasting pan. Add 240ml water and continue to roast until thermometer inserted in thickest part of breast, close to but not touching bone, registers 71°C, 30 to 40 minutes.

While turkey is roasting, stir together agave nectar and vinegar in a small nonreactive saucepan and boil, stirring occasionally, until thickened and reduced to 45ml . Remove from heat, but keep warm.

Brush glaze on turkey and roast until thermometer registers 74°C, 3 to 5 minutes.

Transfer turkey breast to a platter and let stand 15 minutes.

While turkey is standing, remove the rack, scraping off any yummy bits into the pan.

Straddle pan over 2 burners and add sherry, then deglaze pan by boiling sherry, stirring and scraping up browned bits, for 1 minute.

Strain liquid through a sieve into a heavy medium saucepan. Add stock and bring to a boil. Reduce heat and keep at a simmer.

Meanwhile, whisk 120ml water slowly into flour in a small bowl until flour slurry is smooth, then whisk in 1 tablespoon vinegar. Add flour slurry to simmering stock, whisking, and bring gravy to a boil, whisking. Reduce heat and simmer, whisking, 3 minutes.

Season gravy with salt and pepper and additional vinegar, if desired.

Slice turkey breast and serve with gravy.

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