Seared Turkey Breast With Roasted Root Vegetables And Chardonnay Gravy
Serves: 6
Gabriella Kub
1 January 1970
Based on User reviews:
48
Spice
48
Sweetness
47
Sourness
37
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 tsp
Salt1 tsp
Black Pepper4
Carrots2 sprigs
Rosemary8 sprigs
Thyme (fresh)1 cup
Orange Blossom Honey2 tbsps
Thyme Leaves (fresh)1 cup
Chardonnay1 cup
Chicken Broth1 tbsp
FlourDirections:
1
Preheat oven to 375 degrees F
2
Cut the turkey breast in half and remove the breastplate from the meat
3
Place the bone in a large roasting pan, drizzle with olive oil and season with salt and pepper
4
The breastbone will act as a natural roasting rack
5
Surround it with the vegetables and herbs
6
Drizzle with oil and season again
7
Bake in the oven for 15 minutes while preparing the turkey breast
8
Coat a large skillet with oil
9
Over medium heat, sear the turkey breast skin side down until crispy
10
In a small bowl, combine honey, thyme leaves, salt, and pepper
11
Remove the turkey from the skillet and brush with the honey paste
12
Remove the roasting pan from the oven, then lay the turkey breast on top of the roasted bone
13
Pour in the wine and chicken broth
14
Cover with aluminum foil and return to the oven for 30 to 40 minutes
15
Baste periodically
16
Arrange the turkey breast and root vegetables on a serving platter
17
Heat the pan juices on the stovetop over medium flame
18
Scrape the roasting pan with a wooden spoon to loosen particles from bottom and sides
19
Mix the flour with 3 tablespoons water to create a slurry and whisk into the pan sauce
20
Reduce heat and simmer until thickened to sauce consistency, about 8 minutes
21
Season with salt and pepper
22
Serve gravy alongside the turkey platter