Roast turkey breast with caramelized onions

Servings: 4

Preparation: 10 minutes

Cooking: 35 minutes

INGREDIENTS

• ½ Quebec turkey breast, boneless
• 60 ml (4 tbsp) olive oil
• 15 ml (1 tbsp) Provencal herbs mix
• Salt and pepper to taste

The sauce

• 2 onions, thinly sliced
• 60 ml (4 tbsp) olive oil
• 2 cloves garlic, minced
• 125 ml (1/2 cup) white wine
• 250 ml (1 cup) frozen cranberries
• 60 ml (4 tbsp) maple syrup
• 2 pinches ground nutmeg
• 1 chicken bouillon cube
• 3 ml (1/2 tsp) Provencal herbs mix
• 250 ml (1 cup) 35% cream
• Salt and pepper to taste

Sides

• Mashed potatoes
• Green vegetables with choice

PREPARATION

1. Preheat the oven, rack in the center to 200 °C (400 °F).
2. In a hot pan, sear the turkey breast in a little fat, 2 minutes on each side or until browned. Season with salt, pepper and herbes de Provence.
3. On a baking sheet covered with parchment paper or a silicone mat, place the turkey breast and cook in the oven for 30 to 40 minutes depending on the size of the piece of meat (the internal temperature in the center of the meat should reach 74°C (158°F).
4. Meanwhile, in a hot skillet over high heat, brown the onions in a little fat for 2 to 3 minutes.
5. Add the garlic, white wine, and cranberries and reduce for 2 to 3 minutes.
6. Add the syrup, nutmeg, broth, and herbes de Provence and, over medium heat, caramelize for 3 to 4 minutes.
7. Add the cream and reduce for 2 to 3 minutes. Check the seasoning of this sauce.
8. Slice the turkey breast into thin slices.
9. Serve with mashed potatoes, green vegetables, and top with the sauce prepared.