- 1 large whole deboned turkey breast
- 1 tbsp kosher salt
- 1 tsp coarsely ground black pepper
- 1 1⁄2 tsp granulated garlic
- 1 1⁄2 tsp paprika
- 1 tbsp neutral oil
- 1 onion, thinly sliced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 1⁄2 cups dry white wine
- 2 bay leaves
- 1 tbsp white vinegar
- 2 cups chicken broth
- 1⁄4 cup duck sauce
This recipe is an ode to my father. My favorite turkey lover out there. My dad doesn’t eat lots of red meat, so I’m always on the lookout for good turkey recipes. What I never saw was a turkey roast recipe, where I felt like the turkey was treated like a proper beef roast. That is what I was aiming for here. Turkey that was deeply savory, moist, and extremely satisfying.
SAVORY STOVETOP TURKEY DIRECTIONS:
- In a small bowl, combine salt, pepper, garlic, and paprika. Season turkey breast with mixture on all sides.
- Heat a pot over medium heat. Add oil; place turkey top side down and sear for 4 minutes on each side.
- Remove turkey from pot; set aside.
- Add onion; cook for 12 minutes.
- Add garlic and tomato paste to the pot. Cook for 2 minutes until fragrant.
- Add wine, bay leaves, and vinegar, stirring to scrape up any bits on the bottom of the pan.
- Cook for 2 minutes; add chicken broth and duck sauce.
- Return turkey to the pot, spooning some of the mixture over the top.
- Bring mixture to a boil, cover pot, and reduce heat to low. Cook for 11⁄2 hours, basting every 20 minutes or so.
- Serve hot and enjoy.
TIPS + TRICKS
If making in advance, slice turkey when it’s cold, return to sauce, and reheat gently.
Excerpted from Peas Love and Carrots by Danielle Renov. Copyright 2020 by Artscroll Mesorah Publications, photos by Moshe Wulliger. Reproduced with permission of the copyright holder. All rights reserved.