Provencal Turkey Roast with Riesling
1 4- to 4 ½ pound turkey breast roast, without bones, tied by your butcher
2 T. Herbes de Provence
8 sage leaves
1 sprig of fresh rosemary
2 sprigs of fresh thyme
1 T. Dijon mustard
Salt and pepper
3 T. olive oil, plus 1 T.
2 cloves garlic, minced
4 carrots, sliced on the bias into chunks
10 cipollini onions, peeled
1 C. low sodium chicken stock
1 C. dry Riesling wine
2 T. butter
3 shallots, finely chopped
2 T. 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 to pack the herb paste on the turkey breast, and make sure your rub it all over the roast.
3. Toss the chunks of carrots can cipollini onions with 1 tablespoon of olive oil and salt and pepper. Scatter then in the roasting pan on either side of the turkey breast.
4. Pour the chicken stock and Riesling wine into the bottom of the roasting pan around the turkey.
5. Roast in oven for two (2) hours, basting occasionally.
6. While the turkey rests, make the shallot gravy by melting butter in a saucepan, then adding the shallots and sautéing for five (5) minutes until they are translucent. Add the flour and cook for one (1) minute more. Pour in the roasting sauce and turkey juices, and whisk until thickened – about three (3) or four (4) more minutes.
7. Cut the string off the turkey, and slice the roast. Serve with the roasted vegetables alongside and the gravy on top.
Serves about six.