"Agrumes embrassa dinde"...Simply amazing Citrus-kissed turkey

This dish came to me as I was seeking a good Chardonnay to relax with my feet up. It's super simple and amazingly flavorful!


Ingredients:

All can be found in your local grocery store if not already in your pantry.

1 turkey breast sliced 1 to 1/2 " thick

1/4 cup of grape seed oil (*1)

3 minced cloves of garlic (*2)

6 tbsp orange juice

1/4 cup lemon juice

1 tsp Herbs de Provence

4 tbsp FRESH chopped rosemary


1/2 cup Chardonnay

1/4 cup heavy cream (*3)

1/2 tsp Yakima applewood smoked sea salt (*4)

Cooking process:

Pre heat oven at 350°

Place sliced turkey in a aluminum foil coated pan, 9X13" should suffice.


In a none stick sauce pan add oil, orange juice, lemon juice, Herbs de Provence and garlic heat over medium heat for 3-6 minutes then pour over turkey.

Sprinkle rosemary over oil coated turkey.

Place in 350° oven for 25 minutes until turkey is done.

Turn oven to broil for 10 minutes and bast turkey with liquid in pan until golden brown on top.

Remove from oven, place on a cutting board to rest and then slice on a bias.

Pour remaining liquid from pan back into sauce pan over medium hear and whisk in 1/4 cup of milk or heavy cream, Yakima applewood smoked sea salt and 1/2 cup Chardonnay, reduce by 1/3 to make a gravy.

Plating:

Pipe mashed potatoes onto center of plate, lay biased sliced turkey a top mashed potatoes and drizzle gravy over top. Add a vegetable of your choosing and a light buttery bread or pastry. I paired it with a crisp Pinot Grigio.

*1 you can use olive oil if you choose as a substitute

*2 use the minced garlic in the jar...same flavor, less prep time, plus for the money you spend for garlic cloves that will go bad before you use them all, the jar will last for months in the refrigerator.

*3 you can substitute the heavy cream for milk

*4 if you do not have the Yakima applewood smoked sea salt, mix a tsp of kosher salt and a dash of hickory liquid smoke and add to the sauce.



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