ROASTED TURKEY BREAST WITH CARAMELIZED ONIONS
Servings: 4 – Preparation: 10 minutes – Cooking: 35 minutes
INGREDIENTS
- ½ Québec turkey breast, boned
- 60 ml (4 t. spoon) olive oil
- 15 ml (1 tbsp) mix of herbes de Provence
- Salt and pepper to taste
Sauce
- 2 onions, minced
- 60 ml (4 tbsp) olive oil
- 2 garlic clove, shopped
- 125 ml (1/2 cup) white wine
- 250 ml (1 cup) frozen cranberries
- 60 ml (4 tbsp) maple sirop
- 2 pinch of ground nutmeg
- 1 poultry stock cube
- 3 ml (1/2 tsp) mix of herbes de Provence
- 250 ml (1 cup) cooking cream 35 %
- Salt and pepper to taste
Side dishes
- Mashed potatoes
- Green vegetables of your choice
PREPARATION
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Preheat the oven, rack in the middle, to 200°C (400°F).
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In a hot skillet, sear turkey breast in a little fat for 2 minutes on each side or until browned. Season with salt, pepper and herbes de Provence.
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In a hot skillet, sear the turkey breast in a little of fat for 2 minutes on each side or until browned. Season with salt, pepper and herbes de Provence.
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Meanwhile, in a hot skillet over high heat, brown the onions in a little of fat for 2 to 3 minutes.
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Add garlic, white wine, cranberries, and reduce for 2 to 3 minutes.
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Add the maple syrup, nutmeg, stock, herbes de Provence and, over medium heat, caramelize for 3 to 4 minutes.
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Add the cream and reduce for 2 to 3 minutes. Check the seasoning of this sauce.
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Slice turkey breast into thin slices.
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Serve with mashed potatoes, green vegetables, and the prepared sauce.
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