Many people think that if you don’t cook the traditional whole turkey for Thanksgiving then it is not Thanksgiving. I disagree. White meat is typically preferred over dark meat by most so why not consider the turkey breast instead? My Porcini Mushroom & Herb Turkey Breast brings all the flavor of a slow-roasted whole turkey but with less hassle. The addition of both dried and rehydrated porcini mushrooms brings the umami and depth of flavor that you would expect from your Thanksgiving turkey.
For the pairing, I chose a Portuguese red, Textura Pura Red 2018 that came as part of my JD Selections Wine Club. It is a very distinct wine that combines fresh red fruit, spice, and earth. It really pairs well with the mushroom undertones in this dish. And I love the tannins which give this wine some nice structure and a very long finish. The best part about this wine is its versatility. It also paired beautifully with many of the Thanksgiving side dishes including my Orange & Cinnamon Cranberry Sauce.
Porcini Mushroom & Herb Turkey Breast
Ingredients
- 1 2 ½ lb bone-in Turkey breast
- 1 teaspoon Herbs de Provence
- 1 teaspoon Porcini mushroom dust (see note below)
- 1 medium carrot, chopped into 4 large flat pieces
- 1 whole shallot, peeled and cut in half
- 2 tablespoons extra virgin olive oil
- 1 package dried porcini mushrooms
- ½ cup white wine
- 1 cup good chicken stock
- Kosher salt and freshly ground black pepper
Directions
- Step 1 Preheat oven to 450 degrees.
- Step 2 Mix together the Herbs de Provence and porcini mushroom dust and set aside.
- Step 3 Remove the turkey breast from the package and dry thoroughly with paper towels. Season on both sides with kosher salt and freshly ground black pepper.
- Step 4 Add porcini mushrooms to a small bowl and add 1 cup of boiling water. Let the mushrooms rehydrate for about 15 minutes. Remove the mushrooms from the liquid and set them aside. Reserve ½ cup of the mushroom liquid.
- Step 5 Place the carrots and onion on a ½ sheet pan and season with 1 tablespoon olive oil, salt, and pepper. Place the turkey breast on top. Drizzle 1 tablespoon olive oil over the skin of the turkey breast. Season liberally with the Herbs de Provence and mushroom dust mixture.
- Step 6 Place the turkey in the oven for 15 minutes. Remove from the oven and reduce the oven temperature to 350. Add the wine, ½ cup chicken stock, and ½ cup of mushroom liquid to the pan. Place the turkey back in the oven and cook for another 35-45 minutes until a meat thermometer registers to 165 degrees. Carefully remove the turkey from the pan and let rest on a cutting board for 20 minutes before slicing.
- Step 7 Remove the carrot and shallot from the pan. Place the pan drippings in a small saute pan with a ½ cup chicken stock and the reserved porcini mushrooms. Heat for 5 minutes and serve alongside the sliced turkey.
- Step 8 Serve with your favorite side dishes.
- Step 9 Note: To make “Porcini Mushroom Dust”, add a package of dry porcini mushrooms to a food processor or spice grinder. Pulse until you have a small crumb or “dust”.
