Pan-Seared Turkey Breast with a Saffron Cream Sauce
Turkey is something that is very versatile and served year-round in many places where we have traveled, but here in the United States it seems to be reserved for holidays. For this particular recipe, we chose to use a deboned turkey breast with the skin on. We also seasoned it with saffron, which certainly reminded us of our time in Morocco.
Prep Time 10 minutes mins
Cook Time 40 minutes mins
Course Main Course
Cuisine American
- 1 Turkey Breast deboned with the skin on
- 1 Shallot sliced thin
- 1 clove Garlic minced
- 2 cups Turkey or Chicken Stock
- 1/4 tsp Saffron
- 1/2 cup Heavy Cream
- 2 tbsp Olive Oil
- Salt and Pepper to taste
- 2 tbsp Parsley for garnish
Heat the olive oil in a cast-iron skillet to medium-high heat
Add the turkey to the skillet skin-side down and reduce the heat to medium
Cook for about 15 minutes until the skin is crispy and then flip the turkey breast over
Continue cooking until the internal temperature reaches 160 degrees
Remove the turkey from the pan, tent with aluminum foil and let rest while completing the sauce
Add the shallot to the skillet and cook for a minute and then add the garlic and cook for a minute longer or until the shallot is tender
Use a half cup of the broth to deglaze the skillet using a spoon and then add the rest of the broth and saffron. Bring to a boil and simmer for about 10 minutes.
Add the cream, salt, and pepper. Cook for another minute or two
Cut the turkey into single serving portions, pour the sauce over the turkey and serve with angel hair pasta