Home Recipes Herb-Dijon Turkey Roast with Wine Braise

Herb-Dijon Turkey Roast with Wine Braise

Bake 25 minutes, plus 30 minutes to rest before cooking

Ingredients

  • 1 boneless turkey roast (white meat), 3-4 lbs
  • 1/4 cup olive oil, divided
  • 4 cloves garlic, minced
  • 2 tbsp chopped fresh rosemary, thyme and sage (mixed)
  • 2 tbsp dijon mustard
  • zest of 1 lemon
  • 2 shallots, sliced
  • 1 cup dry white wine
  • 1.5 cups chicken stock
  • 2 tbsp margarine
  • kosher salt and black pepper

Method

  1. Pat the roast dry and, if untied, tie at 1-inch intervals with kitchen twine for even cooking.
  2. Mix 2 tbsp olive oil, garlic, herbs, mustard, lemon zest, salt and pepper into a paste; rub all over the roast.
  3. Let sit at room temperature 30 minutes, or refrigerate uncovered overnight for deeper flavor (bring to room temp before cooking)
  4. Heat oven to 350F. Heat remaining oil in an oven-safe pot over medium-high and sear the roast on all sides until deeply golden, about 8-10 minutes total.
  5. Remove roast, add shallots to the pot and cook 2 minutes, then deglaze with white wine, scraping up the fond, and simmer 2-3 minutes
  6. Return the roast to the pot, add stock so it comes about a third of the way up, cover, and roast in the oven 1-1.5 hours, basting every 20-25 minutes, until internal temp reaches 165F.
  7. Remove roast and rest, tented with foil, 15 minutes before slicing.
  8. Meanwhile, strain and reduce the braising liquid over high heat until slightly thickened, then whisk in margarine off heat for a silky pan sauce.
  9. Slice and serve with the pan sauce spooned over.

Chef's tip

Basting through the covered roasting stage keeps this lean cut from drying out - the wine-and-stock braise does all the moisture work on its own.

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