• turkey breast
  • salt
  • pepper
  • vadouvan
  • canola oil
  • red onion
  • carrots
  • 2 stalks celery
  • 10 cloves of garlic
  • rosemary
  • white wine

i love a good roasted turkey. i look forward to thanksgiving just for the smells, the the dark meat…and the bones…

i use the bones for soup. i use the leftover for salad, pasta and sandwiches…there is nothing better then a roasted turkey curry sandwich or veggie soup made with that long roasted turkey carcass (sounds gross but trust me, it’s good, and i used to be a vegetarian, yeah, me).

i changed my mind.

i did…


turkey breast. simply seasoned. seared. roasted.

juicy, fragrant, easy to prepare, easy to cook, and my gosh…words can’t even describe how good a plain old turkey breast could actually be?

i know, i know, i think i might have lost it too. i usually love the challenge. the long wait…but forget it, the butcher at whole foods changed my mind.

i foresee next thanksgiving already. simple turkey breast, less time in the kitchen, not wanting or having to brine my way through another turkey. no carving…yeah, see, i lost it.

with all of that, i leave you with this…

a seared and then roasted turkey breast.

simple. good. easy.

happy new year, from my family to yours.

nestled into the bowl on top of veg.

sliced and ready to eat. juicy, simple, and yum!

pan seared and then roasted turkey breast

  1. in a small bowl mix a couple of large pinches of salt (about 3-4), a pinch or 2 pf pepper and a good tbl of  vadouvan (play with the amounts depending how big your breast is).
  2. take mixture and sprinkle it all over a plate or cutting board. roll turkey in spices.
  3. at this point, take out a large skillet and heat up. when hot, add about 2 tbl canola oil, carefully lay turkey breast in the pan and sear on all sides.
  4. while the turkey is searing, to a bottom of a roasting dish add: sliced onion, whole cleaned carrots, whole peeled garlic cloves, rosemary and celery. add white wine and when turkey has been seared add it to the roasting dish gently on top of the veggies and herbs.
  5. roast at 350, about 20 minutes per pound.
  6. when meat reaches an internal temperature of 160 take out of oven, set tin foil on top of and let it rest for about 20-30 minutes.

slice and enjoy.

to make gravy, take all the veg out and in a frying/saucepan melt butter and add flour to make a rue, add white wine and pan dripping and continue to cook until thickened.


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