Pan Roasted Turkey Breast- Williams Sonoma Catalogue

By amaliana

This turkey roast is perfect when you're serving a small group for Thanksgiving dinner. And, because the roast takes up less space in the oven then a whole turkey, you'll have more room for cooking side dishes.
It's also great for leftovers- the meat can be cut into neat slices for sandwiches.

Ingredients

• 2 boneless turkey breast halves, each about 2 1/2 pounds
• Salt and freshly ground pepper, to taste
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh thyme
• 2 tablespoons canola oil
• 1 tablespoon unsalted butter
• 1 cup turkey broth
• 1/2 cup turkey gravy base mixed with 1/2 cup milk
• 2 tablespoons dry sherry

Details

Servings 6

Preparation

Step 1

Let turkey breasts stand at room temperature up to 2 hours. Position rack in center of oven and preheat to 350 F.

Season turkey breast halves with salt and pepper. Lay one breast half, skin side down, on a clean work surface. Lay the other breast half, skin side up, on the first, with the thickest parts of each breast at opposite ends.
Using kitchen twine, tie the halves together at 2" intervals.
Coat turkey with parsley and thyme.

In an oval roasting pan over medium-high heat, warm oil and melt butter. When hot, sear turkey roast until browned, 3-4 minutes per side. Transfer pan to oven and roast, turning turkey occasionally, until an instant-read thermometer inserted into the center of the roast registers 165 F, about 2 hours.

Transfer turkey roast to a carving board, cover loosely with aluminum foil and let rest about 20 minutes before carving.

Meanwhile, set roasting pan over medium heat: skim fat and add broth. Bring to a simmer, stirring to scrape up any browned bits, 2-3 minutes.
Stir in gravy-base mixture and sherry, bring to a simmer and cook until thick enough to coat the back of a spoon, 3-5 minutes.

Season with salt and pepper. Carve turkey roast, transfer to a platter and serve gravy alongside.