Roasted Turkey Breast

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This is a perfect Thanksgiving turkey for a small family or just two of you, with leftovers. It’s October and I’m making this dish, cause it is just perfect for cold Autumn nights. Roasted turkey, gravy and mashed potatoes does not need to be served just one night a year. I’m never even hungry when it’s time for the turkey on Thanksgiving. The herb coating on the turkey is delicious and the gravy is amazing! We covered our mashed potatoes in the gravy too. Enjoy!

INGREDIENTS

1- 3lb. boneless turkey breast

2 tablespoons olive oil

1 clove garlic, minced (watch our YouTube video on how to properly mince garlic)

1 teaspoon dry mustard

1/2 tablespoon chopped fresh sage leaves or 1 teaspoon of dried

1/2 teaspoon chopped fresh thyme leaves

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 cup dry white wine

GRAVY

1 teaspoon minced shallot

1 tablespoon butter 

1 splash dry white wine

1 cup chicken stock

3 tablespoons all-purpose flour

INSTRUCTIONS

1. Preheat oven to 350 degrees.

2. Dry the turkey breast with paper towel. Place in roasting pan.

3. In a medium bowl combine all the herbs, salt and pepper. Add olive oil and mix to form a paste. Cover the entire breast with the herb mixture, including the bottom. If your turkey breast is wrapped in a net, try to get underneath the net so when you remove it before carving, you don’t remove all the seasoning.

4. Roast the turkey for about 1 hour. If the turkey is browning too much tent it with foil. The internal temperature should read 160 degrees when cooked through.

5. Remove from the oven and pour the drippings from the pan in to a saucepan. Tent the turkey with foil for at least 15 minutes to rest before carving.

6. To make the gravy: Skim off excess grease, leaving about 1 tablespoon in saucepan. Place saucepan over low heat; cook and stir shallot in turkey grease until opaque, about 5 minutes. Melt 1 tablespoon butter in skillet with shallot and whisk in white wine, scraping any browned bits of food from skillet. Whisk in chicken stock and flour until smooth. Bring to a simmer, whisking constantly, until thickened.