Herbed Turkey Breast with Wine Sauce
3
Points®
Total time: 1 hr 8 min • Prep: 15 min • Cook: 53 min • Serves: 8 • Difficulty: Easy
Moist and juicy, an easy alternative to cooking a whole turkey. Vary the flavour with more garlic, using oregano instead of thyme or just using parsley and rosemary.
Ingredients
Uncooked boneless skinless turkey breast
2 pound(s), boneless, skinless, use a 2 lb whole breast
Olive oil
1 tbsp(s), divided
Sea salt
1 tsp(s)
Black pepper
½ pinch(es), freshly ground
Garlic
1 clove(s), large, minced
Chives
3 tbsp(s), fresh, minced
Fresh parsley
3 tbsp(s), fresh, minced
Rosemary
1 tbsp(s), fresh, minced
Fresh thyme
1 tbsp(s), fresh, minced
White wine
8 fl oz, dry, divided
Chicken broth
1 cup(s), divided
Salted butter
2 tbsp(s)
Instructions
1
Preheat oven to 400°F.
2
Rub turkey with 1/2 tablespoon oil; rub salt, pepper and garlic all over turkey.
3
In a small bowl, combine fresh herbs with remaining 1/2 tablespoon oil; mix well.
4
Place turkey in a roasting pan, top-side down (the side where the skin would have been) and spread half of herb mixture over top. Pour 1/2 cup each wine and broth into bottom of pan around turkey; cook, uncovered, basting turkey once, 25 minutes.
5
Flip turkey; spread with remaining herb mixture. Pour remaining broth into bottom of pan. Roast, basting once or twice, until cooked through, about 20 minutes more.* Remove turkey from pan to a cutting board; loosely cover with aluminum foil and let rest for 10 to 15 minutes.
6
# Meanwhile, place roasting pan with turkey drippings on a burner over high heat; add remaining 1/2 cup wine and bring to a boil, scraping down sides and bottom of pan to incorporate drippings. Stir in butter; continue boiling until sauce volume reduces by half, about 3 to 6 minutes. Slice turkey and serve with sauce.
7
Yields about 3 ounces turkey and 1 tablespoon sauce per serving.
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