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Herbed Turkey Breast in Gravy with Creamed English Peas and Cranberry Compote (Robert Irvine) Recipe

Herbed Turkey Breast in Gravy with Creamed English Peas and Cranberry Compote (Robert Irvine) Recipe

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Herbed Turkey Breast in Gravy with Creamed English Peas and Cranberry Compote (Robert Irvine)

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Ingredients:

Serving

1 cup cranberries
1 orange , zested and juiced
pinch ground allspice
4 tbsp granulated sugar
1/2 tsp chopped fresh thyme .
1/2 tsp chopped fresh sage
1/2 tsp chopped fresh parsley
2 tbsp grapeseed oil, divided
salt and pepper
1 turkey breast half, skin-on, boneless , tenderloin removed
1 1/2 cups chicken stock (enough to fill pan up to 1/4-inch)
2 tbsp all-purpose flour
1 cup chicken stock
1 sprig fresh thyme
1 fresh sage leaf
2 tbsp unsalted butter
2 cups fresh peas
2 tbsp unsalted butter, at room temperature
2 tbsp all-purpose flour
salt and ground white pepper
1/2 cup heavy cream
2 tbsp grated parmesan or pecorino
1 russet potato
1 tbsp grapeseed oil
salt and pepper
1 tbsp chopped fresh chives

Directions:

For the cranberries: In a saucepan over medium-high heat bring the cranberries, orange juice and zest, allspice, and sugar to a boil. Cook, stirring occasionally, until the cranberry skins begin to burst, 10 to 12 minutes. Reduce the heat to medium-low and cook until thickened and the liquid has reduced. Remove from the heat and set aside to cool.
For the turkey: Blend the fresh herbs, salt, and pepper with 1 tablespoon oil and rub over the turkey breast.
Heat a large saute pan over medium-high heat and add the remaining1 tablespoon oil. 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. Cover the pan and cook until cooked through, about 20 minutes. Remove the turkey from the pan and keep warm.
For the 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.
For the peas: Bring a saucepan of salted water to a boil. Blanch the peas and drain them. Pour out the water from the pan. In the same saucepan, melt the butter over medium heat. Add the flour, salt, and white pepper and whisk together until smooth, 1 to 2 minutes. Add the cream, reduce the heat to medium-low, and then add the cheese and peas, cooking until thickened and peas are softened, 10 to 12 minutes.
For the potatoes: Peel and slice the potato on the bias.
Heat the oil in a saute pan over high heat and heat until just about smoking. (It's important to have high heat so you get a good browning!)
Add the potato slices to the pan and cook for 3 minutes on one side. Flip the potatoes. Season with salt and pepper. Stir in the chives. Turn off the heat.
For plating: Plate the creamed peas in the center of the plate. Slice the turkey breast on the bias and place on top of the peas. Drizzle the cranberry sauce on the side of the peas. Spoon the gravy over turkey breast.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2807.85 Kcal (11756 kJ)
Calories from fat	1245.66 Kcal
		% Daily Value*
Total Fat	138.41g	213%
Cholesterol	851.36mg	284%
Sodium	1209.23mg	50%
Potassium	4486.25mg	95%
Total Carbs	103.45g	34%
Sugars	48.96g	196%
Dietary Fiber	13.69g	55%
Protein	272.98g	546%
Vitamin C	108.8mg	181%
Vitamin A	0.3mg	9%
Iron	14mg	78%
Calcium	329.3mg	33%

Amount Per 100 g
Calories	146.93 Kcal (615 kJ)
Calories from fat	65.18 Kcal
		% Daily Value*
Total Fat	7.24g	213%
Cholesterol	44.55mg	284%
Sodium	63.28mg	50%
Potassium	234.76mg	95%
Total Carbs	5.41g	34%
Sugars	2.56g	196%
Dietary Fiber	0.72g	55%
Protein	14.28g	546%
Vitamin C	5.7mg	181%
Iron	0.7mg	78%
Calcium	17.2mg	33%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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