I am shameless – Caramelized turkey with shallots and potatoes

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I am totally shameless. I know we all spent the last month eating turkey and potatoes. I know at least I shouldn’t keep eating turkey and potatoes. I know I should balance the holidays out by eating nothing but salads and fruits during January. I know. I know. But I couldn’t help it. Turkey was on my mind. So I went and got a turkey breast… and while I was at it I ran into some really tiny potatoes and some decently-sized shallots (which is not common where I shop). So I had to get them too. And of course I had to caramelize all of them together. And even though I am shameless I have no regrets… because the result was this: incredibly sweet and tender shallots, roasted baby potatoes and soft, juicy, turkey slices… all covered in the best jus of your life, thanks to the butter, sugar, shallots and turkey juices all caramelizing together. The only regret I have is not having done something to get more of this legendary jus… I’ll have to think about how to do that next time. But in the meantime, I’ll have to post at least a couple healthy recipes right??
Read more for the recipe.

 

 

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Caramelized turkey breast with shallots and potatoes
(Own recipe)

1 turkey breast, tied.
3/4 cup butter, softened
1/2 cup  sugar, brown or caster
2 large sprigs fresh rosemary
500 grs baby potatoes (pick the smallest at the market!)
500 grs shallots
Freshly ground salt and pepper

Preheat the oven to 450ºF
In a bowl, mix together the butter, sugar and the leaves of the rosemary sprigs. (Be generous with the rosemary) Add freshly ground salt and pepper, also generously. Whisk energetically until it looks like frosting.

Using a spatula, “frost” the entire turkey breast with some of the butter mixture. Add the shallots and potatoes to the remaining mixture and cover those as well, mixing with the spatula. Next, place them as a bed on your baking dish and put the turkey breast on top.

Bake covered  with aluminum foil for about 1 hour, then uncover and bake for 10 more minutes. You should have a thick and rich dark juice around the potatoes and the breast should look golden brown. Be careful not to let the jus burn.

(NOTE: You can also braise the turkey breast on a very hot pan before putting it over the potatoes and baking it, you’ll get a more caramelised “crust”, but it’s quite messy and you have to do it very fast before the sugar starts to burn. Its up to you!)

 

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