Red Wine-Braised Turkey Breast

Season turkey with salt and pepper. Heat oil over moderate heat in a Dutch oven. Add turkey skin-side down and brown in hot oil, about 5-6 minutes. Remove turkey, leaving fat in pan.

Add the carrots, celery, onion and garlic to pan and cook for about 10 minutes, stirring occasionally, until wilted. Add the stock and wine and bring to a boil.

Return turkey to pan, cover and simmer over low heat for 1 1/2-2 hours, or until a meat thermometer registers 170 degrees F when inserted in the thickest part of the turkey.

Turn the turkey 2 or 3 times during cooking, and make sure the liquid is just gently bubbling. Remove pan from heat and set aside for about 20 minutes, with the cover askew (turkey should be skin side down in the cooking liquid).

Remove turkey to a platter and keep it warm. Strain the cooking liquid. Rapidly boil it down to about 2 1/2 cups to concentrate the flavor.

Meanwhile, melt the butter and blend with flour until smooth. Add to the reduced liquid, whisking constantly until blended, then add the cream and simmer for 3 minutes.

Season with salt and pepper to taste. Serve with the turkey.