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Home > Recipes > With Classic Chicken Stock
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Roast Turkey Breast with Tarragon Pan Sauce
Serves 6
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A whole turkey is grand for the holidays, but a juicy boneless turkey breast with delicious pan gravy is so easy and just the right size to savor any time of the year. As you slice the turkey, there's swirl of green herbs and Dijon mustard. Serve it hot or at room temperature.
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Ingredients:
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- 1 whole turkey breast, boned and butterflied, blotted dry
- 3 T. (45 mL) Dijon mustard
- 1 T. (15 mL) paprika
- 2 T. (30 mL) each finely chopped flat-leaf parsley and fresh tarragon or all parsley + extras to garnish
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- Salt and freshly ground black pepper to taste
- 1 T. (15 mL) vegetable oil
- ¾ c. (190 mL) dry vermouth
- ¾ c. (190 mL) orange juice
- 1 oz. (28 g)
Fond de Poulet Gold®
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Preheat oven to 350° F (177° C). Open breast out flat, skin side down, and brush with mustard. Sprinkle on paprika, then the parsley and tarragon, and season with salt and pepper. Roll turkey up from one side to the other, forming a cylinder. Tie well with string in several places. Heat oil in a shallow roasting pan over medium-high heat and brown turkey on all sides. Roast in oven for about 25 minutes per pound, basting twice, or until a meat thermometer reads 145° to 150° F (63° to 65° C). Transfer turkey to a platter and keep in turned-off oven. Deglaze pan with vermouth and orange juice, scraping up all the browned cooking bits. Whisk in
Fond de Poulet Gold®
and boil until sauce is slightly thickened. Taste to adjust seasonings. Remove strings from turkey and cut into 3/4-inch
(2 cm) slices. Spoon on sauce, sprinkle on parsley, and serve.
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