Turkey With Chardonnay And Herbs Recipes

SEARED TURKEY BREAST WITH ROASTED ROOT VEGETABLES AND CHARDONNAY GRAVY

Steps:

• Preheat oven to 375 degrees F.
• Cut the turkey breast in half and remove the breastplate from the meat. Place the bone in a large roasting pan, drizzle with olive oil and season with salt and pepper. The breastbone will act as a natural roasting rack. Surround it with the vegetables and herbs. Drizzle with oil and season again. Bake in the oven for 15 minutes while preparing the turkey breast.
• Coat a large skillet with oil. Over medium heat, sear the turkey breast skin side down until crispy. In a small bowl, combine honey, thyme leaves, salt, and pepper. Remove the turkey from the skillet and brush with the honey paste.
• Remove the roasting pan from the oven, then lay the turkey breast on top of the roasted bone. Pour in the wine and chicken broth. Cover with aluminum foil and return to the oven for 30 to 40 minutes. Baste periodically.
• Arrange the turkey breast and root vegetables on a serving platter. Heat the pan juices on the stovetop over medium flame. Scrape the roasting pan with a wooden spoon to loosen particles from bottom and sides. Mix the flour with 3 tablespoons water to create a slurry and whisk into the pan sauce. Reduce heat and simmer until thickened to sauce consistency, about 8 minutes. Season with salt and pepper. Serve gravy alongside the turkey platter.

BAKED TURKEY THIGHS IN WINE-HERBS

Steps:

• Salt and pepper the turkey thighs.
• Sprinkle with oil and place in baking pan. Bake at 350° for 25 minutes.
• Sauté potatoes in butter and 1 tsp oil for 15 minutes, turning frequently.
• Baste turkey with white wine.
• Add rosemary, bay leaves and thyme.
• Add sautéed potatoes around turkey and return to oven. Continue baking another 20 minutes.
• Pour the cooking fluid into a measuring cup. Remove excess fat and serve turkey with sauce on the side for dipping or pour some over turkey.