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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.
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Prep Time 10 minutes
Cook Time 40 minutes
Servings: 4 people
Course: Main Course
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 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

Equipment

  • Cast-Iron Skillet

Method
 

  1. Heat the olive oil in a cast-iron skillet to medium-high heat
  2. Add the turkey to the skillet skin-side down and reduce the heat to medium
  3. Cook for about 15 minutes until the skin is crispy and then flip the turkey breast over
  4. Continue cooking until the internal temperature reaches 160 degrees
  5. Remove the turkey from the pan, tent with aluminum foil and let rest while completing the sauce
  6. 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
  7. 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.
  8. Add the cream, salt, and pepper. Cook for another minute or two
  9. Cut the turkey into single serving portions, pour the sauce over the turkey and serve with angel hair pasta