French · Dinner
French Roast Turkey with Chestnuts
Bone-in turkey breast roasted with butter and thyme until golden, served with chestnuts caramelized in pan drippings, shallots and Cognac-scented jus. Rosemary and bay leaf perfume the roasting pan, creating a classic French holiday centerpiece.
$8
20 minsPrep
75 minsCook
95 minsTotal
MediumLevel
Nutrition per serving
563Calories
58.2gProtein
24.5gFat
22.1gCarbs
3.1gSugar
3.1gFiber
1062mgSodium
215mgChol
10gSat Fat
890mgPotassium
59mgCalcium
3.3mgIron
0.8mcgVitamin B12
13.1mgVitamin C
protein-rich
low-carb
herb-salt
all-time-classics
Instructions
1
Prep
Pat the turkey breast dry, rub all over with oil, salt and pepper. Set on a roasting tray with thyme, rosemary and bay leaf underneath.
2
Roast
Place tray in a preheated 425°F (220°C) oven and roast the turkey breast 35–40 minutes until the skin is deep golden and an instant-read thermometer reads 165°F (74°C).
3
Rest
Transfer the turkey to a cutting board, tent loosely with foil, and rest 15 minutes.
4
Sauté
Melt the butter in a small skillet over medium heat, add the shallot, and cook 3–4 minutes until soft and translucent. Add the chestnuts and cook 4–5 minutes over medium heat, turning occasionally, until lightly browned.
5
Deglaze
Pour the Cognac into the skillet, let it bubble 30 seconds until the raw alcohol smell burns off, then add the chicken stock and simmer 4–5 minutes until reduced by half and slightly syrupy. Carve the turkey breast into slices, arrange on a plate, and spoon the chestnuts and pan jus over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 19 oz540g bone-in turkey breast
- 5 oz70g, about 6-7 whole chestnuts, peeled and cooked
- 2 tbsp28g unsalted butter, softened
- 22 small shallot
- 4 sprigs4 sprigs fresh thyme
- 22 bay leaf
- 1/2 cup120ml chicken stock
- 2 tbsp30ml Cognac or brandy
- 2 tsp2 tsp olive oil
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 sprig2 sprig fresh rosemary
