© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1/4 tsp sea salt
1/8 tsp black pepper
1/8 tsp granulated garlic
1/4 c flour
3/4 tsp curry powder
4 3-oz TURKEY BREASTS FILLETS
3 tbsp butter, divided
2 tbsp olive oil, divided
1/2 c carrots, sliced thin
1/2 c celery, sliced thin
1/2 c sweet onion, sliced thin
1 c pecan halves
1/2 c golden raisins
1/4 c dry white wine
Combine salt, pepper, garlic, flour and curry. Dredge turkey breast in mixture to coat.
Heat 1 tablespoon each butter and olive oil in sauté pan. Sauté breasts 3-5 minutes or until golden brown on top.
Place in an attractive baking dish and roast turkey at 325 degrees F for 20 minutes in a regular thermal oven or at 300 degrees F for 15 minutes in a convection oven or until the internal temperature reaches at least 165 degrees F.
Meanwhile, in a sauté pan, heat an additional 1 tablespoon each butter and olive oil. Add carrots, celery, onions, pecans and raisins. Toss until vegetables are tender crisp and pecans are toasted, about 5 minutes.
Remove turkey from the oven. Place vegetables across the turkey. Cover and keep warm.
Pour wine and remaining 1 tablespoon butter in sauté pan and deglaze over high heat until liquid is slightly thickened. Pour sauce over turkey.
Total Calories 1060
Total Fat 69 g
Saturated Fat 16 g
Cholesterol 150 g
Sodium 610 mg
Potassium 1297 mg
Total Carbohydrates 63 g
Dietary Fiber 9 g
Sugars 33 g
Protein 51 g
% Daily Protein 210
% Daily Vitamin C 10
% Daily Calcium 10
% Daily Iron 30