roast turkey breast with rosemary mustard butter

Number of Servings: 4 - 6

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1 whole turkey breast with bone 4 lb
1/4 cup butter room temp
1 1/2 tbspn chopped fresh rosemary
1 tbspn Dijon mustard
freshly ground pepper
For the gravy: 1/2 cup dry vermouth
3 tbspn butter
2 shallots, chopped
1 1/2 tspn chopped fresh rosemary
3 tbspn all purpose flour
2 cups turkey stock
freshly ground pepper

Directions:  Preheat an oven 350. To prepare turkey breast, rinse and pat dry with paper towels. Place on a rack in a large roasting pan. In a small bowl, mix together the butter, rosemary and mustard. Spread evenly over the entire turkey breast. Sprinkle with salt and pepper. Roast, basting every 20 minutes with the pan drippings until an instant read thermometer inserted into the thickest part of the breast away from the bone registers 170F, about 1 3/4 hours. Transfer to a platter, cover losely with aluminum foil and let stand for 20 minutes. To make the gravy, pour off the drippings from the roasting pan and discard. Add vermouth to the pan and place on the stovetop over medium high heat. Bring to a boil, scraping up any browned bits. Boil until reduced to 1 Tbspn, about 2 minutes. Remove from the heat. In a saucepan over medium heat, melt the butter. Add the shallots and rosemary and saute until shallots are tender, about 3 minutes. Add the flour and cook, stirring frequently, until golden brown, about 4 minutes. Gradually wisk in the stock and reduce the vermouth. Bring to a boil, stirring constantly. Boil, stirring occasionally, until reduced to a sauce consistency, about 5 minutes. Season to taste with salt and pepper. Garnish the turkey breast with rosemary sprigs, if desired, and carve at the table. Serve with gravy.

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Submitted By: Luca Basilio
Email/Web Site:
Original Source of Recipe: Williams Sonoma Kitchen Library Thanksgiving Recipes by Kristen Kidd
Date Submitted: 11/10/2012 11:29:04 AM