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Roasted Turkey Breast with White Wine Gravy & Cranberry Mostarda

By Kayla Howey
  • minutes
  • Serves

INGREDIENTS

1 qt

Chicken

1

Turkey breast (5-6 1/2 lbs), whole bone-in skin-on

1

(1 1/2”) slice of fresh ginger

1

Bay leaf

1

Carrot

2

Celery stalks

1/2 lb

Cranberries, dried

1

Onion

1 tsp

Orange, zest

1 tsp

Oregano, fresh

1 tsp

Rosemary, fresh

1

sprig Rosemary

2 tsp

Sage, fresh

2

sprigs Sage

4

sprigs Thyme

1 tbsp

Mustard powder

1/4 cup

All-purpose flour

2

Black pepper, freshly cracked

1

Cinnamon stick

5

Cloves, whole

1 1/2 cups

Granulated sugar

2

Kosher salt

1 pinch

Kosher salt

2 1/2 tbsp

Mustard seeds, yellow

1

Pan drippings

1 cup

Champagne vinegar

3/4 cup

Cranberry juice, pure

9 tbsp

Butter

1 1/2 cups

White wine, dry