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Turkey with Shallot-Mustard Sauce and Roasted Potatoes Recipe

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4.2 from 4 reviews

This classic slow-cooked turkey breast with a tangy shallot-mustard sauce and oven-roasted fingerling potatoes makes a perfect holiday or comforting weekday dinner. The herb butter rubbed under the skin ensures a flavorful, juicy turkey, while the savory sauce adds a delicate brightness to the plate.

Ingredients

Turkey

  • 1/2 cup unsalted butter, softened
  • 1 Tbsp chopped fresh thyme
  • 2 tsp finely chopped garlic (from 2 garlic cloves)
  • 2 tsp chopped fresh rosemary
  • 2 tsp chopped fresh sage
  • 1 tsp lemon zest (from 1 lemon)
  • 1 Tbsp kosher salt, divided
  • 1 1/2 tsp black pepper, divided
  • 1 (6 lb) bone-in, skin-on whole turkey breast
  • 1/2 cup chicken broth

Sauce and Potatoes

  • 1 lb halved multicolored fingerling potatoes
  • 3 Tbsp olive oil, divided
  • 2 tsp chopped garlic (from 2 garlic cloves)
  • 1 tsp kosher salt, divided
  • 1/2 tsp black pepper
  • 1/3 cup minced shallots
  • 1/4 cup dry white wine
  • 3/4 cup chicken broth
  • 1 tsp coarse-grain mustard
  • 1 tsp Dijon mustard
  • 1 tsp chopped fresh thyme
  • 2 Tbsp unsalted butter

Instructions

  1. Prepare the turkey: In a medium bowl, stir together the softened butter, chopped thyme, garlic, rosemary, sage, lemon zest, 2 teaspoons of kosher salt, and 1 teaspoon of black pepper until well incorporated. Gently rub this herb butter mixture under the turkey skin to infuse flavor and moisture. Then sprinkle the outside of the turkey breast with the remaining 1 teaspoon salt and 1/2 teaspoon pepper for seasoning.
  2. Add ingredients to slow cooker: Pour the chicken broth into the bottom of a 6-quart slow cooker. Place the seasoned turkey breast skin side up into the slow cooker. Cover and cook on LOW setting until an internal thermometer inserted into the thickest part of the turkey reads 165°F, approximately 4 1/2 to 5 hours.
  3. Slice turkey: Once cooked, carefully remove the turkey from the slow cooker. Remove the skin from the turkey breast and set it aside for sauce preparation. Slice the turkey breast into serving pieces and keep covered to maintain warmth.
  4. Prepare the potatoes: Preheat the oven to 375°F. On a rimmed baking sheet, toss the halved fingerling potatoes with 2 tablespoons of olive oil, chopped garlic, 3/4 teaspoon kosher salt, and black pepper until evenly coated. Spread the potatoes out and roast in the preheated oven until tender and golden, about 25 minutes.
  5. Prepare the sauce: In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the reserved turkey skin and cook until browned and the fat has rendered out, about 5 minutes. Remove and discard the turkey skin, keeping the flavorful drippings in the skillet. Add the minced shallots to the drippings and cook until tender, about 2 minutes. Pour in the dry white wine and cook until reduced by half, about 2 minutes. Stir in the chicken broth, remaining 1/4 teaspoon salt, coarse-grain mustard, Dijon mustard, and chopped thyme. Allow the sauce to simmer for 2 minutes. Remove from heat and stir in the butter until melted and smooth. Serve the sauce generously over the sliced turkey and roasted potatoes.

Notes

  • Make sure to monitor the turkey’s internal temperature for safe and juicy results.
  • Rendering the turkey skin fat adds rich flavor to the sauce—do not skip this step.
  • Use a dry white wine like Sauvignon Blanc or Pinot Grigio for the sauce for best flavor.
  • Feel free to swap fingerling potatoes with baby Yukon Golds or reds for roasting.
  • Leftovers keep well refrigerated for 3 to 4 days and make great sandwiches or salads.

Find it online: https://cookedbysarah.com/turkey-with-shallot-mustard-sauce-and-roasted-potatoes-recipe/