Everyday Roast Turkey Breast with Vegetables and Pan Gravy
Since a bone-in turkey breast takes even less time to roast than a whole chicken, it can be dinner any night you have an hour to let it cook
, (900 g each)
, peeled and cut into 1 1/2-in. sticks
large Yukon Gold
, cut into ½-inch ( 1 cm) dice
, to taste
, to taste
, or chicken broth
, (homemade or low-sodium)
, or unsalted butter
- Preheat oven to 450°F (230°C). Place butter, garlic, thyme, mustard and Worcestershire sauce in a bowl and mash with a fork until well combined. Set aside.
- Trim any excess fat and skin from turkey. Loosen the skin by slipping your fingers underneath to make a pocket on each side. Divide butter mixture into thirds, pushing 1/3 into an even layer under the skin of each breast, and then using the remaining 1/3 to spread overtop of the skin and on any exposed meat. Place turkey in a well-greased roasting pan and surround with a single layer of carrots and potatoes. Season everything with salt and pepper.
- Bake 15 minutes or until turkey is beginning to brown. Reduce heat to 350°F (180°C) and continue to cook, stirring vegetables occasionally, for 35 minutes or until vegetables are cooked and turkey juices run clear. Remove turkey to a carving board, and vegetables to an ovenproof serving dish. Return vegetables to turned-off oven to keep warm. Reserve 1 breast for another day.
- Let tonight’s turkey rest at least 8 minutes before carving so that it retains its juices. Meanwhile, make the pan gravy. Skim fat from the baking pan. Using an oven mitt to hold the pan steady, place on stovetop over medium high. Add white wine and use a rubber spatula to scrape up and incorporate any browned bits and juices. Transfer wine and juices to a frying pan and boil over high heat for 2 minutes or until reduced by half. Add chicken stock and boil until slightly thickened. Add whipping cream and boil 1 minute longer or until flavours have combined. Season with salt and pepper to taste, and serve with turkey and vegetables.