A good sear adds texture and flavor to these turkey breasts. The mustard cream sauce brings out their rich flavor.
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1492 per serving
- 2 tablespoons olive oil
- 2 boneless turkey breasts, skin on, about 5 pounds
- salt, for seasoning turkey
- 1/2 pound, thick-sliced pancetta or bacon
- 1 shallot, minced
- 1/2 cup dry white wine
- 1 cup heavy cream
- 2 tablespoons strong Dijon mustard
- 1 sage leaf, chopped, plus more for garnish (optional)
Sear Turkey Breasts
Preheat the oven to 400°F. Place a large sauté pan on medium high heat and add the olive oil. While the oil is getting hot, salt the turkey well. Let the olive oil get hot and then add the turkey breasts, skin side down (you may have to work in batches). Sear the turkey breasts on the skin side only for about 4 minutes or until skin is golden brown.
Transfer turkey to a sheet pan or a roasting pan, skin side up. Be careful to not burn the pan, you may need to reduce heat a little if pan starts to burn. You will use this pan to make the sauce. Place sheet pan in the oven and finish cooking turkey until a thermometer inserted into the thickest part of the breast registers at 150 degrees. Remove from oven. Let rest for 10 minutes.
Make Pan Sauce
Pour out most of the fat from the sauté pan. Add the pancetta/bacon and the shallot to the sauté pan and cook until half way crisp. Add the white wine and scrape the bottom of the pan then add cream and mustard and cook until the sauce coats the back of a spoon, about 4-5 minutes. Add sage if desired.
Place a turkey breast on a serving platter, slice and ladle the sauce on top. Garnish with a sprig of sage if desired.