French · Dinner
French Roast Turkey with Chestnuts (High-Protein)
Roasted turkey breast rubbed with thyme and rosemary, served with pan-roasted chestnuts and shallots in a Madeira-butter jus enriched with white beans. A French technique scaled to single portion, delivering herb-scented depth and lean protein without sacrificing the classic buttery sauce.
$7
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
612Calories
61.4gProtein
26.8gFat
28.3gCarbs
4.2gSugar
6.8gFiber
612mgSodium
175mgChol
9.9gSat Fat
1180mgPotassium
95mgCalcium
4.6mgIron
0.9mcgVitamin B12
10.5mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Pat turkey breast dry, season with salt, pepper, thyme and rosemary, and rest 10 minutes while oven heats to 425F (220C).
2
Sear
Heat olive oil in oven-safe skillet over medium-high heat and sear turkey skin-side down 4 minutes until skin is golden and releases easily.
3
Roast
Flip turkey, scatter halved chestnuts and sliced shallot around it, and roast 22-25 minutes until thermometer reads 165F (74C).
4
Rest
Transfer turkey to plate, tent loosely with foil, and rest 10 minutes.
5
Deglaze
Heat skillet over medium, add minced garlic and cook 30 seconds, then pour Madeira and scrape browned bits for 1 minute until nearly dry.
6
Reduce
Stir in stock, mashed beans and mustard, simmer over medium-low heat 3-4 minutes until sauce coats a spoon.
7
Finish
Swirl butter into sauce off heat until glossy.
8
Plate
Slice rested turkey, fan on plate with chestnuts and shallots, spoon sauce over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz454g turkey breast, skin on
- 5 oz70g, about 8 whole roasted chestnuts, peeled
- 22 shallot
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh thyme leaves
- 2 tsp2 tsp fresh rosemary
- 2 tbsp28g butter
- 2 tbsp2 tbsp olive oil
- 1/2 cup120ml chicken stock
- 4 tbsp60ml Madeira wine
- 1/2 cup45g, about a third of a 15 oz can, drained cannellini beans
- 2 tsp2 tsp Dijon mustard
- salt and black pepper to taste
