Roasted Turkey Breast over Cauliflower and Mushrooms with a Fig Pan Sauce

By Chef Nookie Postal, Commonwealth Cambridge
Culinary Setting
Meal Type
Main Course, Entrée
1 HR 40 MIN

About this Dish

Chef Nookie of Commonwealth in Cambridge, Massachusetts, is bringing the flavors of his restaurant right to your kitchen! Roast turkey breast with an intense spice blend is paired with pan-roasted cauliflower and mushrooms and topped off with a quick and easy fig pan sauce all done in one pan!

Check out Chef Nookie’s Instagram demo of this delicious recipe.

Cooking Style
Bone-In Breast
Dish Type


7 pound turkey breast, spatchcocked

2 onions

2 carrots

1/2 c Montreal seasoning

2 tbsp paprika

2 tbsp dry mustard

1/2 tsp allspice

1/2 c canola oil

3 tbsp salt

1 head of cauliflower

1/2 pound mushrooms

3 tbsp fig jam

1 c water or turkey/chicken stock

3 tsp butter

2 tbsp sherry vinegar

Salt and pepper to taste


Mix the dried spices together with the canola oil.

Rub the turkey with spice and canola oil mixture.

Roast at 350 F in a pan that can go on the stove top as well as in the oven for about 1 hour or until internal temperature reaches 165 F as measured by a meat thermometer.

Take the breast off the pan and rest.

In the same pan, add the cauliflower and mushrooms, toss to coat in turkey fat and season with salt and pepper. Roast for 25 minutes then set cauliflower and mushrooms in a serving platter when done.

Place the pan on a burner over high heat, add fig jam and 1 cup of stock or water. Scrape caramelized bits off the pan, incorporate the fig jam and reduce by 90 percent.

Finish the pan sauce by incorporating butter and vinegar. Pour sauce over sliced turkey, cauliflower and mushrooms. Enjoy!