This dish makes the perfect Thanksgiving entree for a small crowd, but it’s so good we think you’ll want to make it any time of the year.
- 1 (4 1/2-lb.) boneless skin-on double breast of turkey
- Kosher salt and freshly ground black pepper, to taste
- 6 tbsp. unsalted butter
- 1 tbsp. finely chopped sage
- 1 tbsp. finely chopped thyme
- 1 tsp. paprika
- 1⁄2 tsp. packed light brown sugar
- 1 tbsp. canola oil
- 1 large carrot, peeled and cut into 1/4″ cubes
- 1 large onion, peeled and cut into 1/4″ cubes
- 1 stalk celery, cut into 1/4″ cubes
- 2 plum tomatoes, seeded and chopped
- 1⁄2 cup white wine
- 1 1⁄4 cups chicken broth
- 1⁄2 tsp. cornstarch
- Heat oven to 350˚. Season turkey breast with salt and pepper and let it come to room temperature. Meanwhile, in a 1-qt. saucepan over medium heat, melt the butter and add the sage, thyme, paprika, and sugar; set herb butter aside.
- Heat oil in a 12″ cast-iron skillet over medium-high heat; add turkey skin side down and cook until golden brown, about 12 minutes. Transfer turkey to a plate and add the carrots, onions, celery, and tomatoes to the skillet. Put turkey over vegetables and roast in the oven, basting occasionally with the reserved herb butter, until an instant-read thermometer inserted into the thickest part of the breast reads 160˚, about 35 minutes.
- Transfer turkey to a cutting board. Add wine to skillet and set over high heat; cook until wine is almost evaporated, about 2 minutes. Add 1 cup broth and cook until reduced by half, about 8 minutes. Skim any surface fat from liquid using a small spoon. Set a sieve over a 1-qt. saucepan over high heat; strain liquid, discarding solids. Whisk together remaining broth and cornstarch. Whisk cornstarch mixture into gravy; bring to a boil. Season gravy with salt and remove from heat. Slice turkey, transfer to a platter, and serve with gravy.