Skillet-Roasted Turkey Roast with Shallot-Dijon Pan Sauce



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1 Butterball Boneless Seasoned Turkey Breast Roast, thawed2 Tbsp vegetable oilFor Sauce2 Tbsp salted butter2 shallots, minced¾ tsp kosher salt (divided use)1 Tbsp all-purpose flour½ cup dry white wine½ cup unsalted turkey or chicken broth¼ tsp black pepper1 Tbsp Dijon mustard½ cup whipping creamFresh black pepper


  1. Preheat oven to 350ºF.

  2. Heat a heavy oven-proof skillet over medium-high heat for 4 minutes. Add oil and when it shimmers, add the Butterball Boneless Seasoned Turkey Breast Roast. Sear, undisturbed, until it releases easily, about 3 minutes. Sear on all sides then transfer to oven. Roast until internal temperature reaches 165ºF/74˚C, 1 ½ - 2 hours.

  3. Transfer roast to a cutting board to rest for 20 minutes and place skillet back on the stove, on low heat.

  4. Add butter to pan and once melted, add shallots plus ¼ tsp of the salt. Saute the shallots until slightly softened, 3-5 minutes.

  5. Sprinkle flour over shallots and cook until a bit browned, 2 minutes. Add wine, a few tablespoons at a time, whisking to prevent lumps. Whisk in chicken or turkey broth, pepper and dijon. Bring to a simmer and cook until thickened, about 3 minutes. Whisk in cream. Bring to a simmer again, then turn off heat. Serve turkey sliced with sauce.