Wine-braised turkey breast
The holiday season is here! If you have a small group for Thanksgiving, or if you simply don't want a lot of leftovers, this recipe fills the bill.
Holiday meals don't have to be difficult to prepare. This recipe for wine-braised turkey breast is perfect if you have a small group coming for Thanksgiving or if you don't want to feast on leftovers for days thereafter. You don't have to cook an entire turkey to enjoy the traditions of Thanksgiving dinner. That's one reason we love this recipe: It yields moist turkey that tastes great paired with all the sides you know and love!
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First, don't stress
Whether this is the first Thanksgiving meal you've ever prepared or your tenth, you might be a bit anxious. Don't let the big meal frazzle your nerves or stress you out. With a little planning, you can make this a meal your loved ones will remember — for all the right reasons.
A tasty turkey (and gravy) is easy to deliver
This recipe is for a bone-in turkey breast, and the cooking technique helps ensure a moist meal when you're ready to serve it. Braising means that you cook the turkey using liquid that partially covers the turkey. The liquid helps to keep the meat moist. Your first step, however, is to brown the turkey in a pan, which helps to add flavor to it.
You can't have turkey without a wonderful gravy. Luckily, the pan drippings from cooking your turkey will yield a dark and delicious gravy to top your turkey, stuffing, potatoes and anything else that strikes your fancy! So don't toss the juices from your pan. Keep them to make this recipe for rich turkey gravy.
Leftovers to love
If you happen to have turkey leftovers, there's no need to stick to the same-old turkey sandwich options. Leftovers can make meal prep easy (particularly if you're feeding weekend guests) and can taste amazing the second time around. From breakfast to lunch to dinner, there are options to make your post-Thanksgiving meals just as good as the one on the big day.
Try these delicious leftover turkey recipes >>
Wine-braised turkey breast
Serves 4 to 6
- 2 tablespoons olive oil
- 4-pound bone-in turkey breast
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 stalks celery, rough chopped
- 2 whole carrots, rough chopped
- 1/2 white onion, rough chopped
- 1-1/2 cups white wine
- 3 cups low-sodium chicken stock
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried rosemary
- Preheat your oven to 375 degrees F. Rub the olive oil all over the turkey breast and season it with the salt and pepper.
- Place a large pan (not a lot larger than the turkey) over medium-high heat. When it's hot, add the turkey breast and sear it on each side. When the turkey is browned, remove it from the heat.
- Add the celery, carrot and onion to a roasting pan (not a lot larger than the turkey) and add the chicken stock and wine. You want the liquid to reach partway up the turkey (about one-quarter of the way up). Place the turkey on top of the vegetables.
- Add the thyme, sage and rosemary to the liquid and stir to mix.
- Cover the pan with aluminum foil, tenting it to go over the turkey. Cook, basting the turkey about every 30 minutes with the cooking liquid, for about 2 hours or until done. According to the U.S. Department of Health and Human Services, the minimum safe internal temperature for turkey breasts is 165 degrees F as measured by a food thermometer.
- Remove the pan from the oven and place the turkey on a clean cutting board, covered. If you like, make your gravy now using the pan drippings.
- After letting it rest for about 10 minutes, cut the turkey and serve warm.