Provençal Turkey Roast With Riesling Recipe

• 1 4- to 4 1/2-pound pound turkey breast roast, without bones, tied by your butcher
• 2 tablespoons of Herbes de Provence
• 8 sage leaves
• 1 sprig of fresh rosemary
• 2 sprigs of fresh thyme
• 1 tablespoon of Dijon mustard
• Salt and pepper
• 3 tablespoons of olive oil, plus 1 tablespoon
• 2 cloves of garlic, minced
• 4 carrots, sliced on a bias into chunks
• 10 cipollini onions, peeled
• 1 cup of low-sodium chicken stock
• 1 cup of dry Riesling wine
• 2 tablespoons of butter
• 3 shallots, finely chopped
• 2 tablespoons of flour

1. Procedure
2. Preheat the oven to 350u0b0F.
3. Set the turkey breast roast in a roasting pan and make the rub by mixing together the Herbes de Provence, chopped fresh sage, rosemary, and thyme, Dijon mustard, salt and pepper, 3 tablespoons of olive oil, and garlic. Use your hands
4. Toss the chunks of carrots and cipollini onions with 1 tablespoon of olive oil and salt and pepper. Scatter in the roasting pan on either side of the turkey.
5. Pour the stock and Riesling into the bottom of the roasting pan around the turkey. Roast for 2 hours, basting occasionally.
6. To make a quick gravy while the turkey rests, melt the butter in a saucepan, add the shallots, and saute for 5 minutes until they are translucent. Add the flour and cook for 1 minute more. Pour in the roasting sauce and turkey juice
7. Cut the string off the turkey, and slice the roast. Serve with the roasted vegetables alongside and gravy on top.

turkey, sage, rosemary, thyme, mustard, salt, olive oil, garlic, carrots, onions, chicken, riesling wine, butter, shallots, flour

Taken from www.seriouseats.com/recipes/2008/11/provencal-turkey-roast-with-riesling.html (may not work)