Seared Turkey Breast with Roasted Root Vegetables a

Name: Seared Turkey Breast with Roasted Root Vegetables and Chardonnay Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (4 pound) bone in whole turkey breast; Olive oil; Salt and pepper; 2 turnips, halved; 2 rutabaga, halved; 2 parsnips, halved; 4 carrots; 2 onions, halved; 1 garlic bulb; 2 sprigs rosemary; 4 bay leaves; 8 sprigs fresh thyme; 1/2 cup orange blossom honey; 2 tablespoons fresh thyme leaves; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 cup Chardonnay; 1 cup chicken broth; 1 tablespoon flour

Servings: persons

1 (4 pound) bone in whole turkey breast
Olive oil
Salt and pepper
2 turnips, halved
2 rutabaga, halved
2 parsnips, halved
4 carrots
2 onions, halved
1 garlic bulb
2 sprigs rosemary
4 bay leaves
8 sprigs fresh thyme
1/2 cup orange blossom honey
2 tablespoons fresh thyme leaves
1 teaspoon salt
1/2 teaspoon black pepper
1 cup Chardonnay
1 cup chicken broth
1 tablespoon flour

1
Preheat oven to 375 degrees F.
2
Cut the turkey breast in half and remove the breastplate from the meat.
3
Place the bone in a large roasting pan, drizzle with olive oil and season with salt and pepper.
4
The breastbone will act as a natural roasting rack.
5
Surround it with the vegetables and herbs.
6
Drizzle with oil and season again.
7
Bake in the oven for 15 minutes while preparing the turkey breast.
8
Coat a large skillet with oil.
9
Over medium heat, sear the turkey breast skin side down until crispy.
10
In a small bowl, combine honey, thyme leaves, salt, and pepper.
11
Remove the turkey from the skillet and brush with the honey paste.
12
Remove the roasting pan from the oven, then lay the turkey breast on top of the roasted bone.
13
Pour in the wine and chicken broth.
14
Cover with aluminum foil and return to the oven for 30 to 40 minutes.
15
Baste periodically.
16
Arrange the turkey breast and root vegetables on a serving platter.
17
Heat the pan juices on the stovetop over medium flame.
18
Scrape the roasting pan with a wooden spoon to loosen particles from bottom and sides.
19
Mix the flour with 3 tablespoons water to create a slurry and whisk into the pan sauce.
20
Reduce heat and simmer until thickened to sauce consistency, about 8 minutes.
21
Season with salt and pepper.
22
Serve gravy alongside the turkey platter.

293

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 (4 pound) bone in whole turkey breast, Olive oil, Salt and pepper, 2 turnips, halved, and more.

Yes, Seared Turkey Breast with Roasted Root Vegetables and Chardonnay Gravy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Seared Turkey Breast with Roasted Root Vegetables and Chardonnay Gravy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions