Roasted Turkey Breast with Herbed Pan Sauce

VN:F [1.9.15_1155]
Rating: 2.6/5 (17 votes cast)

2993 TEST!!!!


+ Add to Shopping List
  • 2 tablespoons butter
  • 1 boneless turkey breast, about 2 pounds, skinless if desired
  • Kosher salt and freshly ground black pepper to taste
  • 1 tablespoon chopped fresh thyme
  • 2 teaspoons chopped fresh sage
  • 1 cup sliced shallots or red onion
  • 4 slices pancetta or bacon, diced
  • 2 Granny Smith apples, cored and sliced
  • 1 cup white wine (Riesling), or apple cider or juice
  • 1 cup chicken stock
  • 1/2 cup heavy cream
  • 1 tablespoon chopped flat-leaf parsley


Preheat oven to 375°F.
In a large skillet, heat butter over medium-high heat.
Liberally season turkey with salt and pepper and sprinkle with half of herbs.
Sear in pan for about 2 minutes per side or until well-browned. Remove and set aside.
Return pan to medium-high heat and add pancetta. Sauté for 1 minute, then add shallots and garlic. Sauté until translucent and just browned, about 3-4 minutes.
Add apple and toss for 2 minutes to just soften. Add wine and allow to briefly deglaze pan.
Add remainder of herbs and stock. Stir and top with turkey.
Transfer pan to oven and roast for about 25 minutes, or until internal temperature of turkey reaches 165°F.
Remove from oven, place turkey on a platter and cover with foil to keep warm.
Return skillet to stovetop. Add cream and bring to a boil over high heat. Simmer until liquid is reduced by half and thickened.
Taste and adjust seasoning with salt and pepper if desired.
Slice turkey and cover with sauce.
Garnish with parsley.

Recipe from Central Market Shoreline - Culinary Resource Center
Some products may not be available at all stores.
  |   Print Recipe Please Login to Save Recipe

Leave a Comment