Roast Turkey Breast with Tarragon Pan Sauce
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 a swirl of green herbs and Dijon mustard. Serve it hot or at room temperature.
1 whole turkey breast, boned and butterflied, blotted dry
3 tablespoons Dijon mustard
1 tablespoon paprika
2 tablespoons chopped flat-leaf parsley, plus additional for garnish
2 tablespoons chopped fresh tarragon
Salt and ground black pepper
1 tablespoon vegetable oil
3/4 cup dry vermouth
3/4 cup orange juice
1 1/2 ounces Fond de Poulet Gold®
Preheat the oven to 350°. Open the turkey breast out flat, skin side down, and brush it with mustard. Sprinkle on the paprika, then the parsley and tarragon, and season with salt and pepper. Roll the turkey up from one side to the other, forming a cylinder. Tie it well with string in several places.
Heat the oil in a shallow roasting pan over medium-high heat and brown the turkey on all sides.
Roast the turkey in the oven for about 25 minutes per pound, basting twice, or until a thermometer inserted int the center of the turkey reads 150° to 155°.
Transfer the turkey to a platter and keep it in a turned-off oven.
Place the roasting pan over medium heat and pour in the vermouth and orange juice, scraping up all the browned bits from the pan. Whisk in the Fond de Poulet Gold® and boil until the sauce is slightly thickened. Season the sauce to taste with salt and pepper.
Remove the strings from the turkey and cut it into 3/4-inch slices. Spoon on the sauce, sprinkle with additional chopped parsley, and serve.
Ask your butcher to bone and butterfly the turkey breast for you.
Wine Pairing: lightly oaked Chardonnay or Pinot Noir.