Ingredients:

  • 8 - 2.2 kg (4 - 5 lb) Turkey Breast, Boneless, Skin-on
  • 115 g (8 Tbsp / 1 stick) Butter, unsalted (softened)
  • 30 g (2 Tbsp) Fresh Herbs (Thyme, Rosemary, Sage), chopped
  • Salt & Black Pepper: To taste
  • 480 mL (2 cups) Chicken Stock (low sodium)
  • 30 g (3 Tbsp) All-Purpose Flour
  • 250 g (8-10 cups) Stale Bread Cubes (Sourdough or White)
  • 1 medium (150 g) Yellow Onion, diced
  • 2 stalks (100 g) Celery, diced
  • 60 g (4 Tbsp) Butter, unsalted (for stuffing)
  • 10 g (1 Tbsp) Fresh Sage, chopped
  • 5 mL (½ tsp) Dried Thyme
  • 240 mL (1 cup) Chicken Stock (for stuffing)
  • 1 large Egg, lightly beaten
  • 5 kg (3.3 lb) Yukon Gold Potatoes, peeled and quartered
  • 3 Garlic Cloves, crushed
  • 120 mL (½ cup) Whole Milk or Heavy Cream
  • 60 g (4 Tbsp) Butter, unsalted (for potatoes)
  • Salt & White Pepper: To taste
  • 450 g (1 lb) Fresh Green Beans (trimmed)
  • 50 g (2 strips) Bacon, thick-cut, diced
  • 15 g (1 Tbsp) Brown Sugar

Instructions:

  1. Prepare Turkey: Pat the turkey breast dry. Mix softened butter with herbs, salt, and pepper. Rub mixture evenly over and under the skin. Place breast on a roasting rack in the pan. Reserve pan drippings.
  2. Prepare Stuffing: Sauté diced onion, celery, and sage in 4 Tbsp of butter until softened. In a large bowl, toss bread cubes with the sautéed vegetables, 1 cup of chicken stock, the beaten egg, dried thyme, and seasoning. Transfer to a prepared 9x13 inch baking dish; cover with foil.
  3. Potato Prep: Place peeled and quartered potatoes into a large stock pot and cover with cold, salted water. Add the 3 crushed garlic cloves. Do not turn on heat yet.
  4. Oven Preheat: Preheat oven to 190°C (375°F).
  5. Roast Turkey: Place the seasoned turkey breast in the preheated oven. Roast for 60 minutes.
  6. Add Stuffing: After 60 minutes of roasting the turkey, place the covered stuffing dish next to the turkey in the oven.
  7. Monitor Temperature: Continue roasting both until the turkey reaches an internal temperature of 74°C (165°F) in the thickest part.
  8. Turkey Rest (CRITICAL): Once turkey hits temperature, remove it from the oven and tent loosely with foil. Allow it to rest for a minimum of 20 minutes.
  9. Finish Stuffing: Remove foil from the stuffing dish and return it to the cooling oven for 10-15 minutes to brown the top. Turn off the oven when done.
  10. Cook Potatoes: While the turkey is resting, place the potato pot on high heat. Bring to a boil, reduce heat, and simmer until tender (about 15-20 minutes). Drain completely and remove garlic pieces.
  11. Mash Potatoes: Heat the milk/cream and 4 Tbsp of butter gently. Mash potatoes thoroughly, incorporating the warm liquid mixture, until they are light and creamy. Season heavily with salt and white pepper.
  12. Prepare Green Beans: Render the diced bacon in a skillet until crisp. Remove bacon bits, leaving 1 Tbsp of grease. Add green beans and sauté until tender-crisp. Toss with brown sugar and reserved bacon bits.
  13. Make Gravy: Place the roasting pan on the stovetop. Degrease by skimming excess fat, leaving 2-3 Tbsp of fat/drippings. Whisk in 3 Tbsp of flour to create a roux. Cook for 2 minutes. Gradually whisk in 2 cups of chicken stock, scraping up browned bits (fond). Simmer until thickened and smooth. Season to taste.
  14. Carve and Serve: Slice the rested turkey breast against the grain. Arrange all components—turkey, mashed potatoes, stuffing, and green beans—on warm platters. Drizzle turkey with gravy.