2 lbs.
2 cups
3 oz. each
1 oz. combined
1 cup
1/2 cup
1/2 cup
1 Tbsp.
3 oz.
1/2 cup
1 oz. |
De-boned, skin-on Turkey Breast (netted or tied)
JMH® Mirepoix
Chopped Carrots, Onions and Leaks, large diced
Fresh Thyme, Bay and Sage
JMH® Clarified Chicken Stock
White Wine
Champagne
JMH® Roast Turkey Base
Heavy Cream
Flour
Olive Oil |
Directions (Makes 4 - 6 servings):
1. Pre-heat heavy bottom Dutch oven or casserole. Add olive oil.
2. Season turkey with salt and pepper. Dredge in flour.
3. Sauté skin side down until golden brown.
4. Turn turkey over and add mirepoix, herbs, chicken stock, white wine and turkey base.
5. Bake in 350° oven 1 to 1-1/2 hours to an internal temperature of 170°.
6. Strain liquid into sauce pan. Add champagne and heavy cream. Reduce to half.
7. Slice turkey breast and top with sauce. Salt and pepper to taste. |
