Turkey Roast with Sauce Américaine


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1 Butterball Boneless Turkey Breast Roast1 tsp paprika1 tsp garlic powder1 tsp onion powder2 tsp olive oil

Sauce Américaine:

1 300g package pancetta, cubed2 Tbsp butter2 Tbsp all-purpose flour2 Tbsp tomato paste3 ½ cups beef stock1 bunch tarragon, finely chopped1/2 bunch parsley, finely chopped1/2 bunch chives, finely chopped

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  1. Preheat oven to 325°F

  2. Combine paprika, garlic powder, onion powder, and olive oil in a bowl. Whisk well to combine. Brush oil and spice mixture over Butterball turkey roast. Place on a wire rack lined baking sheet, then transfer to the oven for 3 ½ - 3 ¾ hours, or until internal temperature reaches 165°F/74°C.
  3. In a pot, render out the pancetta on medium low heat, or until crispy and the fat has separated. Using a slotted spoon, remove crisped pancetta and transfer to a paper towel lined plate. Leave rendered fat in the pot, and add butter and flour. Cook to form a light roux. Add tomato paste and cook for 1-2 minutes. Add veal stock. Bring up to a boil, and cook until sauce is reduced by half and thickened. Finish with salt and pepper to taste, and freshly chopped herbs.
  4. After the roast rests for at least 10mins, carve and serve on a platter. Top with the Sauce Américaine and the crispy pancetta. Enjoy!

  5. Recipe by: Chef Shahir Massoud

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