Turkey Breast en Cocotte with Pan Gravy | Perfectly Seasonal

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

white wine

🥗Healthier: broth

💰Cheaper: apple cider vinegar

Broth adds flavor without alcohol; vinegar adds acidity.

Set the turkey breast aside while prepping vegetables.

Cut one rib of celery, one large carrot, and one onion into rough chunks for mirepoix.

Smash six garlic cloves to remove the skins and add them to the pot.

Add two tablespoons of olive oil to a pot and heat until shimmering.

Trim excess bones from the turkey breast for a better fit in the pot.

Season the turkey breast with a mixture of three tablespoons kosher salt and one tablespoon black pepper.

Brown the turkey breast in the pot for 8-12 minutes, rolling it around to brown all sides.

Add the vegetables around the turkey while it browns, along with a bay leaf and sprigs of thyme.

Cover the pot with foil and then the lid, and place it in a 250°F oven for about 1.5 hours.

Check the internal temperature of the turkey, aiming for 160-165°F.

Remove the turkey from the pot and cover it with foil to rest.

Bring the liquid in the pot to a simmer to reduce it for gravy.

Add 1/4 cup of all-purpose flour to the liquid to make a roux.

Slowly whisk in 4 cups of low sodium chicken broth, bringing it to a simmer for 10-15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens