Ingredients
- 1 (4 pound) bone in whole turkey breast
- Olive oil
- Salt and pepper
- 2 turnips, halved
- 2 rutabaga, halved
- 2 parsnips, halved
- 4 carrots
- 2 onions, halved
- 1 garlic bulb
- 2 sprigs rosemary
- 4 bay leaves
- 8 sprigs fresh thyme
- 1/2 cup orange blossom honey
- 2 tablespoons fresh thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup Chardonnay
- 1 cup chicken broth
- 1 tablespoon flour
Directions
Preheat oven to 375 degrees F.
Cut the turkey breast in half and remove the breastplate from the meat. Place the bone in a large roasting pan, drizzle with olive oil and season with salt and pepper. The breastbone will act as a natural roasting rack. Surround it with the vegetables and herbs. Drizzle with oil and season again. Bake in the oven for 15 minutes while preparing the turkey breast.
Coat a large skillet with oil. Over medium heat, sear the turkey breast skin side down until crispy. In a small bowl, combine honey, thyme leaves, salt, and pepper. Remove the turkey from the skillet and brush with the honey paste.
Remove the roasting pan from the oven, then lay the turkey breast on top of the roasted bone. Pour in the wine and chicken broth. Cover with aluminum foil and return to the oven for 30 to 40 minutes. Baste periodically.
Arrange the turkey breast and root vegetables on a serving platter. Heat the pan juices on the stovetop over medium flame. Scrape the roasting pan with a wooden spoon to loosen particles from bottom and sides. Mix the flour with 3 tablespoons water to create a slurry and whisk into the pan sauce. Reduce heat and simmer until thickened to sauce consistency, about 8 minutes. Season with salt and pepper. Serve gravy alongside the turkey platter.
















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By meggarbe_11346607
Columbus, OH
on November 16, 2008
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My husband and I love this recipe and it has become a family tradition. Takes some time to do the prep - and parboil the vegetables (they will never be fully cooked if you only cook them with the turkey - but the taste if phenomenal. I don't even like gravy and this gravy is excellent. Would be a great way for you to start your own tradition. ;
By gabesachs1_586987
Pacific Palisad...
on October 24, 2006
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This is not worth the effort. The taste is just okay and cooking times are waaaaayyyy off. Try cooking for 30 minutes and you will have an underdone Turkey breast. The vegetables? I don't what size they are using but mine halved barely cooked. I LOVE TYLER so this is a rare occasion when a recipe of his doesn't work.
By Chef #402895
Fairchild, WI
on October 21, 2006
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I made this for my husband and myself and believe me this is well worth the little steps they call for like browning the turkey breast first. The gravy was awsome. The meat and root crops were so fragrant with the fresh herbs. I never tasted anything that good.
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