This post is written in partnership with CK Mondavi and Family. As always, the opinions here are all my own. #CKMondaviHoliday #CKMondaviAmbassador
A simple roasted turkey breast coated with mayonnaise and sprinkled with a little freshly ground garlic salt and pepper served alongside roasted balsamic browned butter artichokes. This turkey dinner is only made better by adding a glass of CK Mondavi and Family Chardonnay! The lemon and citrus aromas combined with the flavor of apple pairs perfectly with the moist, delicious roasted turkey breast and artichokes.
We are well into roasting season. The air in New York has certainly changed and while sometimes our temps are a little higher than normal, we are definitely full swing into fall season. This brings the need to warm the house and heart with some pure comfort food.
With Thanksgiving just days away, I decided to go ahead and make our dinner ahead of time. We will be spending the day with Grumpy's family this year, so we will be wanting our own turkey dinner at our own home also. After all, Grumpy is all about those leftovers!
I decided to add another roasting element to our home dinner this year. If you follow me on Instagram, then over this last summer, you discovered I had a huge obsession with artichokes. I was in the habit of steaming a globe artichoke every night for dinner. I love them that much!
A few days ago I came across some baby artichokes and needless to say, I could not resist buying them. I also bought Grumpy's favorite part of the turkey. The turkey breast. When there are just two of you in the house and Thanksgiving comes along, a whole turkey is a little overboard. For Grumpy and I, roasting just a turkey breast works best.
Roasting brings out the best in all foods and this meal is over the top delicious! I have made it keto friendly for Grumpy and I as we delve into our new eating lifestyle. Not only was this roasted turkey breast full of flavor, the balsamic browned butter artichokes were out of this world! A perfect pairing on all elements from the roast, to the artichokes, and the wine!
Pin it! Roasted Turkey Breast with Balsamic Browned Butter Artichokes!
Have Thanksgiving Leftovers and need a recipe idea? How about Try Leftover Thanksgiving Turkey Casserole!
Other great side dishes to go with your Thanksgiving meal: Sauteed Haricots Vert
Great Thanksgiving Dessert idea: Pumpkin Spice Cake Roll with Maple Bourbon Cream
Balsamic Browned Butter Artichokes
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For the Turkey:
- 1-5 lb fresh turkey breast
- 3 tablespoons mayonnaise
- 1-½ tablespoons garlic grinder salt or regular garlic salt
- 2 tablespoons fresh ground black pepper
For the Crispy Fried Sage
- 1 tablespoon salted butter
- ½ cup fresh sage leaves
Roasting the Turkey:
- Preheat the oven to 350 degrees fahrenheit.
- Prep turkey breast, rinse well and pat dry with paper towel. Place on rack of roasting pan. Spread with mayonnaise and sprinkle generously with garlic salt and pepper.
- Place in oven and roast for 2-½ hours or until internal temperature reaches 165 degrees F.
- Remove from oven, tent with tinfoil, and let rest while preparing artichokes.
Preparing the Artichokes & Fried Sage
- In a large hot skillet, melt 1 tablespoon salted butter until bubbly. turn to medium high heat and add fresh sage leaves, fry until crispy, about 1-2 minutes, swirling pan often to prevent butter from burning. Remove from heat and remove sage from pan, placing on paper towel to drain. Set aside.
- Place prepared artichokes cut side down in skillet. Add 1 tablespoon unsalted butter to pan and place in oven (oven should still be set to 350 degrees after removing turkey). Roast for 10 minutes, carefully remove skillet from oven and flip artichokes. Return to oven and roast until artichokes are fork tender, about 5 minutes.
- Remove skillet from oven and place on medium high burner. Add more butter if needed, flip artichokes back over so cut side is down. Bring butter to a bubble and lst cook about 1 minute. Butter should be browning or already browned. Add balsamic vinegar and toss to coat. Remove artichokes from skillet and arrange cut side up on platter. Drizzle with balsamic browned butter.