Categories: Turkey
Ingredients
- Turkey:
- 2 heads garlic, halved crosswise
- 4 sprigs fresh rosemary
- 4 sprigs fresh sage
- 8 sprigs fresh thyme
- 2 bone-in, skin-on turkey breast halves (5-6 lbs. total)
- 1/2 cup unsalted butter, softened
- 1 1/2 tbsp. kosher salt
- 2 tsp black pepper
- Sauce:
- 3 tbsp. all-purpose flour
- 1 cup chicken broth
- 3/4 cup dry white wine
- 1 tbsp. Dijon
Directions
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Preheat oven to 450.
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For turkey: Place garlic, rosemary, sage, and thyme in a 12-inch cast-iron skillet. Place turkey breasts, skin side up, on top of garlic and herbs. Pat turkey dry with a paper towel. Rub butter over outside of turkey breasts. Sprinkle with salt and pepper.
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Bake until turkey is golden brown and cooked through, about 1 hour and 10 minutes. Transfer turkey to a platter.
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For sauce: Place skillet with drippings over medium heat. Sprinkle with flour; cook for 1 minute, stirring frequently. Whisk in broth, wine and mustard, scraping browned bits from bottom of skillet. Cook until slightly thickened, about 3 minutes. Strain and serve with sliced turkey.