Turkey Breast Roast with Herb Crust and Balsamic Cream Sauce | Carlo Florence chef

Ingredients

• 1 kg (2.2 lb) turkey breast (single piece)
• 1 onion
• 1 sprig fresh thyme
• 1 sprig fresh marjoram
• 1 small bunch parsley
• 50 ml (about 1/4 cup) heavy cream
• 1 small bunch chives
• 1 sprig fresh tarragon
• 30 g (2 tbsp) butter
• 200 ml (about 3/4 cup) beef broth
• 6 tbsp extra-virgin olive oil
• About 1 tbsp balsamic vinegar
• Salt and black pepper, to taste
• Prep the meat and herbs. Tie the turkey breast with kitchen twine. Peel, rinse, and finely chop the onion. Rinse the herbs (thyme, chives, parsley, marjoram, tarragon) and chop them finely.
• Sear the turkey. Heat 3 tbsp of olive oil in a large pan. Sear the turkey over high heat until nicely browned on all sides. Turn off the heat.
• Make the herb mixture. In a small pan, soften the onion with 2 tbsp olive oil and the butter over medium-low heat (do not brown). Add the chopped herbs, stir, then let the mixture cool.
• Coat the turkey. Spread the cooled herb mixture over the turkey breast.
• Finish the sauce. Remove the turkey and keep warm. Add the cream and balsamic vinegar to the pan juices and simmer for a few minutes until slightly reduced and glossy. Taste and adjust seasoning.
• Serve. Slice the turkey and serve with the balsamic sauce spooned over the top.
• Cooking time depends heavily on thickness; start checking earlier if the piece is small.
• If the sauce is too salty (broth-dependent), loosen with a splash of water before reducing.
• Main Courses