A whole turkey is grand for the holidays, but a juicy boneless turkey breast with delicious pan gravy is so easy and just the right size to savor any time of the year. As you slice the turkey, there’s a swirl of green herbs and Dijon mustard. Serve it hot or at room temperature.
Servings: 6
Ingredients:
1 whole turkey breast, boned and butterflied, blotted dry
3 tbs Dijon mustard
1 tbs paprika
2 tbs each finely chopped flat-leaf parsley and fresh tarragon or all parsley + extras to garnish
salt and freshly ground black pepper to taste
1 tbs vegetable Oil
3/4 cup Vermouth, dry
3/4 cup orange juice
1 oz Fond de Poulet Gold®  (white chicken stock)***

1. Preheat oven to 350°F (177°C).
2. Open breast out flat, skin side down, and brush with mustard. Sprinkle on paprika, then the parsley and tarragon, and season with salt and pepper.
3. Roll turkey up from one side to the other, forming a cylinder. Tie well with string in several places.
4. Heat oil in a shallow roasting pan over medium-high heat and brown turkey on all sides.
5. Roast in oven for about 25 minutes per pound, basting twice, or until a meat thermometer reads 145° to 150°F.
6. Transfer turkey to a platter and keep in turned-off oven.
7. Deglaze pan with vermouth and orange juice, scraping up all the browned cooking bits.
8. Whisk in Fond de Poulet Gold® and boil until sauce is slightly thickened.
9. Taste to adjust seasonings. Remove strings from turkey and cut into 3/4-inch (2 cm) slices. Spoon on sauce, sprinkle on parsley, and serve.

 Cooking Tips
***These items are all available on the www.clubsauce.com website if they cannot be purchased at your local gourmet shop.