Cooking with Brett

Roasted Turkey Breasts with White Wine Sauce

Serves 2
Ingredients:
3 1/2 lb. whole Turkey Breast
3/4 cup Dry White Wine, divided
2 cloves garlic, minced
2 Bay Leaves
Salt and Pepper
2 oz. Dried Tomatoes
2 oz. Walnuts
1 Tbs. fresh Parsley
2 tsp. fresh Rosemary
1 tsp. Salt
1 tsp. Balsamic Vinegar
1 small Onion, halved
Salt and freshly ground Black Pepper
White Wine Sauce Ingredients:
1 1/4 cup Dry White Wine
3 Tbs. Cornstarch, dissolved in
1/2 cup cold Water
1 cup Low-sodium Chicken Broth

In a large baking dish, pour 1/4 cup of dry white wine over the turkey breast.
Evenly rub the minced garlic over and under the meat.
Place bay leaves on both sides of the turkey breast and season with a dash of salt and pepper, to taste.
Cover tightly with plastic wrap and refrigerate overnight.

Just prior to preparing your main course, soak the dried tomatoes in remaining 1/2 cup of dry white wine to rehydrate.
Toast walnuts for 10 to 15 minutes in a pre-heated 350-F degree oven until lightly browned.
Place rehydrated tomatoes, white wine, walnuts, parsley, rosemary, 1 tsp. salt, balsamic vinegar,
and onion halves in a food processor or blender and puree.
Add freshly ground black pepper to taste.

Unwrap turkey breast, making sure to reserve the white wine marinade for the sauce.
Rub a bit of the tomato puree mixture over the turkey breast.
Spread remaining tomato puree mixture over the top, slicing small pockets into the turkey breast to hold the puree.
Fold turkey breast in half lengthwise.
Tie the turkey breast with several loops of kitchen string, or skewer, to hold the meat in a long, cylinder-like shape.
Place turkey breast seam-side down on a roast rack set in a shallow roasting pan.
Arrange bay leaves from marinade over the turkey breast.

Pre-heat oven to 325-F degrees.
Roast turkey breast for 1 hour and 45 minutes, or until meat tests done.
Check often so it will not overcook.
Remove turkey breast from the oven and keep warm while preparing sauce.

Place the roasting pan on the stove top and add white wine and stock.
Bring to boil over high heat, scraping up the browned bits with a spoon or spatula.
Strain through a sieve, pressing out every bit of liquid.
Allow liquid to settle, then carefully skim off the fat.

Transfer liquid to a saucepan and add 1/4 cup white wine and reserved white wine marinade.
Bring to a boil over medium-high heat, then reduce heat and simmer for several minutes.
Mix cornstarch in cold water to form a lump-free liquid.
Slowly stir in low-sodium Chicken Broth and dissolved cornstarch, using only enough to make a lightly thickened sauce.

Simmer for a few more minutes and season with salt and freshly ground black pepper to taste.

Cut the turkey breast into slices just thick enough to hold their form.
Place a small pool of white wine sauce on serving plates and add 2 or 3 slices of the turkey breast.
Drizzle a little more sauce over the top of the turkey slices and serve.

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