herbed roasted turkey breast with pan au jus

I don’t think it’s a surprise to anyone that thanksgiving is my favorite food holiday. Ever.

And, while I always make the same family favorites for our family thanksgiving dinner, throughout the fall season, I am constantly making thanksgivingesque meals to serve as an inspiration for others, and as comforting fall favorites.

And, while I don’t want to roast a whole turkey all. the. time. I do love the flavor. Hence the more simplistic roast turkey breast.

Although this turkey breast is anything less than simplistic in flavor, and creates a perfectly seasoned pan au jus, just perfect for topping.

Ingredients:

`6lb skin-on turkey breast

2 tsp dijon mustard

2 Tbsp minced shallots

2 cloves garlic, minced

1 Tbsp minced sage

1 Tbsp minced rosemary

2 tsp salt

1 tsp white pepper

juice of 1/2 orange

2 Tbsp avocado oil

1/2 onion, peeled and thinly sliced

1 cup white wine

2 cups chicken stock

Directions:

Remove turkey breast from fridge about 30-40 minutes before cooking.

Preheat oven to 350 degrees.

In a medium sized bowl, whisk together dijon, shallots, garlic, sage, rosemary, salt, pepper, oil and juice.

Layer sliced onions over the bottom of a large dutch oven. Place turkey breast, skin side up, over onions, and rub all over with herb mixture, making sure to get some of the mixture under the skin.

Pour wine and broth into pan.

Place pan in oven. Roast, using a internal thermometer, until temp reaches 160 (approximately 2 - 2 1/2 hours). Remove turkey from pan, and tent with tin foil for 20-30 minutes before slicing.

Plate slices, and spoon pan au jus over turkey.