| Level: | Intermediate |
| Total: | 1 hr |
| Prep: | 15 min |
| Cook: | 45 min |
| Yield: | 2 servings |
Ingredients
- 1 cup cranberries
- 1 orange, zested and juiced
- Pinch ground allspice
- 4 tablespoons granulated sugar
- 1/2 teaspoon chopped fresh thyme.
- 1/2 teaspoon chopped fresh sage
- 1/2 teaspoon chopped fresh parsley
- 2 tablespoons grapeseed oil, divided
- Salt and pepper
- 1 turkey breast half, skin-on, boneless, tenderloin removed
- 1 1/2 cups chicken stock (enough to fill pan up to 1/4-inch)
- 2 tablespoons all-purpose flour
- 1 cup chicken stock
- 1 sprig fresh thyme
- 1 fresh sage leaf
- 2 tablespoons unsalted butter
- 2 cups fresh peas
- 2 tablespoons unsalted butter, at room temperature
- 2 tablespoons all-purpose flour
- Salt and ground white pepper
- 1/2 cup heavy cream
- 2 tablespoons grated Parmesan or pecorino
- 1 russet potato
- 1 tablespoon grapeseed oil
- Salt and pepper
- 1 tablespoon chopped fresh chives
Instructions
- For the cranberries: In a saucepan over medium-high heat bring the cranberries, orange juice and zest, allspice, and sugar to a boil. Cook, stirring occasionally, until the cranberry skins begin to burst, 10 to 12 minutes. Reduce the heat to medium-low and cook until thickened and the liquid has reduced. Remove from the heat and set aside to cool.
- For the turkey: Blend the fresh herbs, salt, and pepper with 1 tablespoon oil and rub over the turkey breast.
- Heat a large saute pan over medium-high heat and add the remaining1 tablespoon oil. Sear the turkey breast until browned, reduce the heat, flip the breast, and add the chicken stock to fill the pan up to 1/4-inch. Cover the pan and cook until cooked through, about 20 minutes. Remove the turkey from the pan and keep warm.
- For the gravy: Place the turkey pan over medium heat, stir in the flour, and whisk until well blended. Add the chicken stock, thyme, and sage. Cook for 5 to 6 minutes until thickened. Strain sauce into a clean pan and whisk in the butter. Keep on low heat to keep warm.
- For the peas: Bring a saucepan of salted water to a boil. Blanch the peas and drain them. Pour out the water from the pan. In the same saucepan, melt the butter over medium heat. Add the flour, salt, and white pepper and whisk together until smooth, 1 to 2 minutes. Add the cream, reduce the heat to medium-low, and then add the cheese and peas, cooking until thickened and peas are softened, 10 to 12 minutes.
- For the potatoes: Peel and slice the potato on the bias.
- Heat the oil in a saute pan over high heat and heat until just about smoking. (It’s important to have high heat so you get a good browning!)
- Add the potato slices to the pan and cook for 3 minutes on one side. Flip the potatoes. Season with salt and pepper. Stir in the chives. Turn off the heat.
- For plating: Plate the creamed peas in the center of the plate. Slice the turkey breast on the bias and place on top of the peas. Drizzle the cranberry sauce on the side of the peas. Spoon the gravy over turkey breast.
Reviews
Sooo good. I did not make the peas and the cranberry sauce was very orangey (im sure thats because of me) but the gravy, potatoes and turkey were delicious. Definitely will make again
I only made the peas from this recipe. I was a little surprised at the fat and flour ratio to the cream. I followed it anyway. The ratio is way off, as the recipe should call for 2 cups if cream instead of 1/2 cup. I adjusted it and it turned out great. Oh, I did add 1/2 cup finely chopped onions to the melted butter, sweated, then added flour.
I have only prepared the turkey breast, and mine was bone-in so it took a little longer to cook. It was incredibly juicy and the gravy was wonderful. Trying the same technique with bone-in chicken breasts tonight. PS served turkey with Ina’s roasted brussels sprouts, also 5 stars. If you hate brussels sprouts, try them her way.
My husband and I loved every component of this dinner. Turkey is not something I ever cook, as I leave that to him and our trusted smoker. I really enjoyed stepping out of my comfort zone with this. So easy and incredibly delicious!
I have only made the peas part of this recipe thus far, but they are soooo good.
Chef Irvine “grabs me” w/Every Recipe.I Adore Thanksgiving “Meal” Any Day of the Year.Chef Irvine makes this a Reality.Cranberries in the freezer section?Can Do,Sir!Turkey,Fresh?Can Do!A Great Gravy?Will Do! Your “Hasselbeck Potatoes”?Oh,Please! Chef Irvine Is a Fantastic “Go~To” when out of Answers for,”what’s For Dinner”?This Meal Shines As Brightly As He Does in the Food Network Galaxy.Thank You,Chef! Love Dinner for All Time.Fabulous.
I just made this for dinner tonight and it was fast and easy. I also used chicken breast and made the gravy & potatoes as directed. Super yummy! I have leftover gravy that I’ll defintely use. I didn’t do the peas or cranberries – have to visit the supermarket. I will have to make this for my parents (perhaps for my Dad for his birthday. I think they’d love it. Thanks, Chef Robert!
this recipe is great. the peas were unbelievable. we are garlic fanatics so i added 2 clove crushed garlic to the butter b4 the flour. now I make the peas at least once a wk, we call them alfredo peas. turkey was yummy w the cranberry compote.
wow is very delicious i love this recipe
From this collection of recipes, I made the turkey, the gravy, and the peas. They were all delicious. I thought the turkey was more moist and more flavorful than when it is just roasted on the bone. The fresh herb blend was just right. The peas were a big hit with my family, especially because of the Parmesan flavor, but the sauce became extremely thick extremely fast. I had to thin it down twice. The gravy did need to be strained, because adding flour to the pan meant adding it to the liquid as well as the fat, and that made flour lumps. Next time, I will empty the pan into a fat separator, reserve the juices and return just the fat to the skillet to make a roux, then mix in the reserved liquid along w/ the stock. But, hey, the recipe did say to strain the gravy, so that works too.