Wine Braised Turkey Breast
Instructions:
- This recipe can be made in either the slow cooker or the oven. If you do the former, don’t remove the lid during cooking. If the latter, baste the bird fairly often. Makes 8 servings
- 11â„2 cups dry white wine or dry vermouth
- 1â„2 cup chicken broth
- 3â„4 ounce dried porcini mushrooms
- 2 medium shallots, roughly chopped
- 1 bay leaf
- 1 teaspoon chopped sage leaves or
- 1â„2 teaspoon rubbed sage
- 1 teaspoon stemmed thyme or 1â„2 teaspoon dried thyme
- 1â„2 teaspoon salt
- 1â„4 teaspoon freshly ground black pepper
- One 5- to 51â„2-pound bone-in turkey breast
- 1 tablespoon canola oil
- 2 tablespoons brandy or water
- 1 tablespoon all-purpose flour
- Mix the wine or vermouth, broth, mushrooms, shallots, bay leaf, sage, thyme, salt, and pepper in a large bowl; set aside.
- If you’re using the slow cooker, set it up on the counter. If you’re using the oven, position the rack in the middle and preheat the oven to 325°F. Prick the turkey breast all over the skin with a fork to release some of the fat while you brown it.
- Heat a large skillet over medium heat. Swirl in the canola oil, then add the turkey breast skin side down. Brown well, about 3 minutes, taking care that the skin doesn’t stick; then turn and continue browning on all sides, turning occasionally, about 7 more minutes.
- Remove the breast from the skillet and place in the slow cooker or in a large, oven-safe Dutch oven or covered casserole. Pour the wine mixture over the breast, making sure the mushrooms and bay leaf are submerged in the liquid.
- If using the slow cooker: Cover and cook undisturbed until a meat thermometer inserted halfway into the center of the thickest part of the breast meat without touching bone registers 170°F (our preference and the USDA recommendation for turkey breast), about 4 hours on high or 6 to 7 hours on low.
- If using the oven: Cover and bake, basting every 20 minutes or so, until a meat thermometer inserted halfway into the center of the thickest part of the breast meat without touching bone registers 170°F, about 2 hours and 15 minutes.
- Transfer the breast to a carving board or platter. Tent with aluminum foil to keep warm.
- Skim the fat off the pan juices, then transfer them to a small saucepan set over medium-high heat; bring to a simmer. Meanwhile, whisk the brandy or water and fl our in a small bowl until the flour dissolves.
- Reduce the heat to medium and whisk in the fl our mixture in a slow, steady stream. Whisk constantly until the mixture thickens. Simmer, whisking constantly, for 1 minute. Serve on the side with the sliced breast