Herbed Turkey Breast and Gravy

It's been awhile since my last post but I'm finally back again! We made this turkey dish last night (I think this was the 2nd or 3rd time we've made it) and it turned out amazing.The herbs in our garden have gone nuts and we've been trying to cook with them as much as we can. Nothing beats my dad's fried turkey but this is probably my second favorite way to eat it. The fresh herbs give it such a good flavor. We actually saw this recipe being made on Foodnetwork a long time ago by Chef Robert Irvine and decided to look it up and make it ourselves. My husband made the turkey and I did mashed potatoes and squash. He said he doubled the amount of herbs since we used more meat than what Chef Irvine used. This recipe is definitely a keeper!

Ingredients
1 turkey breast half, skin-on, boneless, tenderloin removed
1 teaspoon chopped fresh thyme.
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh parsley
2-3 tablespoons grapeseed oil, divided

Salt and pepper

1 1/2 cups chicken stock (enough to fill pan up to 1/4-inch...we actually used broth since that's all we had on hand and it worked fine for us)

I love fresh herbs!

This is the turkey we bought. I had looked for a vegetarian fed brand but they didn't have any. It took a little over a day to thaw out once we got it out of the freezer.

Gravy

2 tablespoons all-purpose flour

1 cup chicken stock

1 sprig fresh thyme

1 fresh sage leaf

2 tablespoons unsalted butter

Directions

1. Blend all of the fresh herbs, salt, and pepper with 1 tablespoon of the grapeseed oil and rub over the turkey breast.
2. Heat a large saute pan over medium-high heat and add the remaining1 tablespoon grapeseed oil.
3.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.

4. Cover the pan and cook until cooked through, about 20 minutes. Remove the turkey from the pan and keep warm.

For 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.



Recipe source: Chef Robert Irvine (via foodnetwork.com)