French · Dinner
French Roast Turkey with Chestnuts (Low-Calorie)
Roast turkey breast rubbed with thyme and garlic, seared then oven-roasted skin-on and sliced, paired with pan-roasted chestnuts and shallots in a light white-wine jus. Butter and cream are minimized, replaced largely by stock and wine, keeping the classic French holiday flavor profile while trimming fat and calories per portion.
$6
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
378Calories
38.9gProtein
11.8gFat
19.2gCarbs
2.8gSugar
1.9gFiber
420mgSodium
118mgChol
3.4gSat Fat
680mgPotassium
38mgCalcium
2.1mgIron
0.6mcgVitamin B12
6.5mgVitamin C
low-calorie
protein-rich
low-carb
low-calorie
Instructions
1
Prep
Pat the turkey breast dry, rub skin and flesh with garlic, thyme leaves, salt and pepper. Let it sit at room temperature while the oven heats to 400F (200C).
2
Sear
Heat the olive oil in an oven-safe skillet over medium-high heat and sear the turkey skin-side down for 3 minutes until the skin turns deep golden brown.
3
Roast
Flip the turkey, tuck the thyme sprig alongside, and transfer the skillet to the oven. Roast at 400F for 22 to 25 minutes until an internal thermometer reads 165F (74C).
4
Rest
Move the turkey to a board and let it rest, loosely tented with foil, for 10 minutes.
5
Saute
While the turkey rests, thinly slice the shallot and sauté it in the same skillet over medium heat for 3 minutes until softened and translucent. Deglaze with the white wine, scraping up browned bits, and simmer for 2 minutes until reduced by half. Add the chestnuts and stock, simmer for 5 minutes until warmed through. Stir in the butter off heat until melted; season with salt and pepper.
6
Plate
Slice the rested turkey breast and arrange on a plate with the chestnuts spooned over the top and pan sauce drizzled around the edge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g turkey breast, skin-on
- 4.2 oz60g, about 6-7 whole roasted chestnuts, peeled
- 22 small shallot
- 2 tsp2 tsp fresh thyme leaves, plus 1 sprig for roasting
- 2 clove2 clove garlic
- 1/2 cup120ml dry white wine
- 2/3 cup160ml low-sodium chicken stock
- 2 tsp2 tsp olive oil
- 1 tsp1 tsp butter
- Salt and black pepper to taste
