When the idea of roasting a whole turkey for Thanksgiving rustles your feathers, braise a simple tied turkey breast roast instead. No bones to worry about, no huge turkey carcass squatting in your refrigerator all week. Because it is braised in fruity Riesling wine and stock, this white meat is light and juicy. The dish takes its cue from two French traditions: Coq au Riesling--a kind of Coq au Vin but braised in the fruity white wine of Alsace, and Pissaladiere--a Provençal pizza topped with caramelized onions and Herbes de Provence. Aside from the two hours in the oven, this turkey takes only minutes to prepare, from Herbes de Provence rub to sweet shallot gravy.
- Yield:Serves 6
- 1 4- to 4 1/2-pound pound turkey breast roast, without bones, tied by your butcher
- 2 tablespoons of Herbes de Provence
- 8 sage leaves
- 1 sprig of fresh rosemary
- 2 sprigs of fresh thyme
- 1 tablespoon of Dijon mustard
- Salt and pepper
- 3 tablespoons of olive oil, plus 1 tablespoon
- 2 cloves of garlic, minced
- 4 carrots, sliced on a bias into chunks
- 10 cipollini onions, peeled
- 1 cup of low-sodium chicken stock
- 1 cup of dry Riesling wine
- 2 tablespoons of butter
- 3 shallots, finely chopped
- 2 tablespoons of flour
1. Preheat the oven to 350°F.
2. Set the turkey breast roast in a roasting pan and make the rub by mixing together the Herbes de Provence, chopped fresh sage, rosemary, and thyme, Dijon mustard, salt and pepper, 3 tablespoons of olive oil, and garlic. Use your hands
3. Toss the chunks of carrots and cipollini onions with 1 tablespoon of olive oil and salt and pepper. Scatter in the roasting pan on either side of the turkey.
4. Pour the stock and Riesling into the bottom of the roasting pan around the turkey. Roast for 2 hours, basting occasionally.
5. To make a quick gravy while the turkey rests, melt the butter in a saucepan, add the shallots, and sauté for 5 minutes until they are translucent. Add the flour and cook for 1 minute more. Pour in the roasting sauce and turkey juice
6. Cut the string off the turkey, and slice the roast. Serve with the roasted vegetables alongside and gravy on top.