Seared Turkey Breast with Roasted Root Vegetables and Chardonnay Gravy
- 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
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.
Copyright 2000 Television Food Network, G.P. All Rights Reserved
Recipe courtesy of Anne Burrell