Recipe courtesy of Geoffrey Zakarian
Roasted Turkey Breast with Dried Fruits Pan Sauce
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- Level: Easy
- Total: 1 day 2 hr 25 min (includes resting and standing times)
- Active: 25 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 938
- Total Fat
- 47 g
- Saturated Fat
- 14 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 3 g
- Sugar
- 16 g
- Protein
- 86 g
- Cholesterol
- 273 mg
- Sodium
- 1429 mg
- Level: Easy
- Total: 1 day 2 hr 25 min (includes resting and standing times)
- Active: 25 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 938
- Total Fat
- 47 g
- Saturated Fat
- 14 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 3 g
- Sugar
- 16 g
- Protein
- 86 g
- Cholesterol
- 273 mg
- Sodium
- 1429 mg
Ingredients
Directions
- Season the turkey breast on both sides with kosher salt and pepper. Refrigerate, uncovered, for 24 hours on a metal rack in a baking sheet.
- Bring the turkey breast to room temperature. Preheat the oven to 400 degrees F.
- In a medium saucepan, bring the white wine to a boil. Pour over the dried cranberries and apricots in a large heatsafe bowl. Allow to cool and the fruit to absorb some of the liquid, about 1 hour.
- In a large saute pan, heat the oil over medium-high heat. When the pan begins to lightly smoke, season the turkey with more kosher salt and pepper. Place the turkey in the pan skin-side down. When it begins to brown, flip the turkey, add the garlic, rosemary and 3 tablespoons of the butter and baste for 1 minute. Transfer to the oven and roast until the internal temperature registers 155 degrees F, 35 to 45 minutes depending on the size of the breast. Set the turkey aside skin-side up to rest for about 1 hour.
- Return the pan to medium-high heat, add the shallots and dried fruit with the wine and cook until the liquid is almost evaporated, 2 to 3 minutes. Add the chicken stock and reduce by half, 10 to 15 minutes. Finish with the vinegar, sage, lemon zest and remaining 2 tablespoons butter. Season with kosher salt and pepper.
- Slice the turkey, arrange on a large serving dish and pour the sauce over it. Garnish with flaky sea salt.
