Roasted Turkey Breast With Madeira Sauce
Steps
Preheat an oven to 350f degrees.
Season both sides of each turkey breast half with salt and pepper , then sprinkle each side evenly with the parsley and 1 teaspoons.
Of the thyme.
Lay one breast half , skin side down , on a clean work surface and lay the other breast half , skin side up , on top of the first , with the thickest parts of each breast at opposite ends.
When tied together , they should form a roast of even thickness.
Cut 6 to 8 pieces of kitchen twine , each about 12 inches long , and tie the turkey breast halves together at 2-inch intervals.
In a small roasting pan or a large ovenproof fry pan over medium-high heat , warm the oil and 3 tbs.
Of the butter.
When they are nearly smoking , brown the roast for 3 to 4 minutes per side.
Transfer the pan to the oven and roast the turkey , turning occasionally , until an instant-read thermometer inserted into the center of the meat registers 165f , about 2 hours.
Remove the pan from the oven , transfer the turkey to a .
Ingredients
boneless turkey breast halves, salt & freshly ground black pepper, fresh flat-leaf parsley, fresh thyme, canola oil, unsalted butter, chicken, all-purpose flour, madeira wine