Love and Spices:
Pan-roasted turkey

An excellent alternative to a twenty-pound stuffed turkey

Recipe by Monique Singer

Previously published in WestmountMag.ca

Love and Spices, a beautifully illustrated cookbook by Monique Singer, offers unique recipes for cooking with spices, ranging from appetizers to desserts. It’s a true sensory journey through the world’s flavours, a celebration of the richness and diversity of spices.

Monique Singer possesses a rare talent for elevating spices. From a very young age, she developed this culinary art alongside her grandmother and sisters, creating delicious and original dishes infused with all her love. Her mastery of spices allows her to combine them harmoniously, bringing out their unique aromas and thus creating symphonies of flavours in each recipe.

From the family table to prestigious receptions she has organized in various countries around the world, Monique’s cuisine has charmed the most discerning palates. Her talent for enhancing flavours and her unique approach to gastronomy have transcended borders, making her cuisine a universally appreciated experience.

Enjoy!

Pan-roasted turkey with chestnut sauce

Roasting a whole turkey may seem a bit over the top if you do not have a crowd coming to dinner.
Here’s a quickly browned free-range organic rolled turkey breast finished with a rich and creamy chestnut sauce.

Your butcher can debone and tie it up for you.
Keep in mind that turkey can get dry when overcooked.

Preparation: 30 min | Cooking time: 11/2 hour | Yields: 6 to 8 servings

• 1.2 kg / 2.65 lb boneless, ready rolled and tied turkey breast
• 1 1/2 / 350 ml cup dry white wine
• 1 cup whole chestnuts
• 1 cup turkey stock (if not available, chicken broth will do)
• 4 tbsp chestnut cream
• 3 tbsp Dijon mustard
• 2 tbsp avocado oil
• 2 tbsp fine herbs
• 4 bay leaves
• 1 tbsp fresh thyme, chopped
• 1/2 tsp sea salt
• 1/2 tsp freshly ground white pepper
• A pinch of cayenne

In a mixing bowl, pour one tablespoon of oil with Dijon mustard, one tablespoon of fine herbs, salt and pepper.
Spread the mixture evenly over the turkey breast, covering all sides.
Pour 1 tablespoon of oil and spread it to coat the entire bottom of a roasting pot.
Place the turkey breast in the roasting pot over medium-high heat.
When hot, sear the turkey breast on both sides until golden, 3 to 4 minutes per side.
Remove and set aside.
Deglaze the pot with 1 cup of white wine along with 1 cup of broth.
Scrape off all bits on medium-high heat.
Then pour over a fine metal strainer to remove all bits.
Pour the strained sauce back into the pot.
Add the bay leaves, the 1/2 cup of wine, fine herbs, thyme, and give it a good stir.
Add the chestnut cream and combine until slightly thickened.
Place the turkey breast back in the pot, and stir in the chestnuts.
Lower the heat to medium-low and baste the meat.
Cover the pot and simmer for about 40 minutes, basting and turning the turkey occasionally.
Finish the sauce with a pinch of cayenne.

Images: Anne Fillion

Other recipes
Other recent articles

Monique Singer is a cultural creator now based in Montreal, usually found travelling the world, experiencing other cultures and sharing what she finds most interesting. At the top of her food passion is her attraction to spices, their benefits, and the distinctive flavours they bring to all dishes. LinkedIn