French · Dinner
French Roast Turkey with Chestnuts
Roasted bone-in turkey breast finished with a Madeira and chestnut pan sauce built on sweated shallot, thyme, and bay leaf. Cornstarch thickens the jus instead of wheat roux, keeping the dish gluten-free. Served with roasted chestnuts and pan juices in French bistro style.
$7
15 minsPrep
40 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
349Calories
38gProtein
14.8gFat
12.2gCarbs
3.2gSugar
1.5gFiber
681mgSodium
133mgChol
6.2gSat Fat
531mgPotassium
37mgCalcium
2mgIron
0.4mcgVitamin B12
3mgVitamin C
Goes well with
Apple Cider or Sparkling Cider
local
Alsatian Pinot Noir
international
gluten-free
protein-rich
low-carb
low-calorie
gluten-free
Instructions
1
Prep
Pat turkey breast dry, season both sides with salt and pepper, and let sit at room temperature for 10 minutes while oven heats to 200C.
2
Sear
Heat olive oil in an oven-safe skillet over medium-high heat and sear turkey skin-side down for 3 minutes until golden and releases easily.
3
Roast
Transfer skillet to the oven and roast turkey breast at 200C for 30 to 35 minutes until internal temperature reaches 74C and juices run clear.
4
Rest
Move turkey breast to a plate, tent loosely with foil, and rest for 10 minutes so juices settle back into the meat.
5
Sauce
Return skillet to medium-low heat, add butter, and sweat sliced shallot for 3 minutes until soft and translucent, scraping up browned bits. Deglaze with Madeira over medium heat for 1 minute until fond lifts and liquid reduces by half. Add chicken stock, thyme sprig, bay leaf, and chestnuts; simmer over medium-low heat for 5 minutes until warmed through. Stir in cornstarch slurry and cook for 1 minute over low heat, stirring constantly, until sauce coats the back of a spoon.
6
Plate
Slice turkey breast, arrange on a warmed plate, spoon chestnut Madeira sauce over the top, discard thyme sprig and bay leaf, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g, bone-in turkey breast
- 88 whole roasted chestnuts, peeled and halved (about 1.1 oz/30g)
- 2 tbsp2 tbsp butter
- 22 small shallot
- 2 sprig2 sprig fresh thyme
- 22 bay leaf
- 1/2 cup120ml Madeira or dry sherry
- 2/3 cup160ml gluten-free chicken stock
- 2 tsp2 tsp cornstarch mixed with 1 tsp cold water
- 2 tsp2 tsp olive oil
- salt, to season
- black pepper, to season
