Lavender Honey Glazed Turkey with Creamy Polenta and Caramelized Red Onions with Wilted Escarole

Culinary Setting
Boneless Breast



1-oz olive oil

1/4 tsp dry rubbing sage

1/4 tsp kosher salt

1/4 tsp coarse grind black pepper

2 tsp dry lavender

1/4 c honey

3 c orange juice

2-1/2 c heavy cream

2-1/2 c TURKEY STOCK or chicken stock

3 lbs yellow polenta

As needed unsalted butter

To Taste salt and freshly ground pepper

As needed olive oil

2 Medium red onions, julienne cut

To Taste salt and freshly ground black pepper

4 lbs escarole

As needed unsalted butter

For garnish dry cranberries


Turkey Breast Roast

Rub turkey breast roast with olive oil. Sprinkle with sage, salt and pepper.

Mix dry ground lavender, honey and orange juice together making a glaze for the turkey breast roast. Brush turkey roast with lavender glaze.

Place, on a rack, in preheated oven at 325 degrees F for 40 minutes. (Cooking weight: 45 minutes per 2-1/4 pounds (1 kg) or 20 minutes per 1 pound (450g)). Continue to roast until the internal temperature reaches 165 degrees F.

Baste turkey breast every 20 minutes while cooking.

Creamy Polenta

Bring heavy cream and stock to a boil.

Slowly mix in polenta.

Add butter and adjust seasoning with salt and pepper.

Caramelized Onions with Wilted Escarole

Sauté red onions with olive oil, salt and pepper. Continue to cook until caramelized.

Add escarole and finish with butter.


Slice turkey breast. Place on a warm 10" dinner plate along with polenta and caramelized onions.

Garnish with dry cranberries.