Roast Turkey Breast With Chianti Mushroom Sauce Recipe

Preheat the oven to 350 F. Place the turkey in a roasting pan. Brush the turkey all over with 2 Tbsp of the oil; season with the salt, pepper and sage.

Roast the turkey 75 to 90 minutes, or until the internal temperature in the center of the breast reaches 170 F.

While this occurs, heat the remaining oil in a pot. Add the onion and garlic and cook 2 to 3 minutes. Add the mushrooms and cook until quite tender.

Mix in the flour until well combined. Slowly mix in the stock. Bring to a simmer and then remove from the heat and keep covered. When the turkey is done, remove from the pan and place on a platter. Cover and let rest 10 minutes.

Place the roasting pan on the stove over medium heat. Pour in the wine; bring to a simmer and scrape all the brown bits from the bottom of the pan. Pour in the mushroom sauce and bring back to a simmer; season with salt and pepper.

Thinly slice the turkey and arrange on a platter. Place the sauce in a gravy boat and serve alongside.