Turkey Plate Recipe

Preheat and prepare

Preheat the oven to 375°F (190°C). Pat the turkey breast dry with paper towels. Place it on a rack in a shallow roasting pan.

Make herb butter

In a small bowl, combine the softened butter, olive oil, chopped rosemary, chopped thyme, minced garlic, kosher salt and black pepper. Mix until smooth.

Season turkey

Gently loosen the skin from the breast meat with your fingers and spread half of the herb butter directly on the meat under the skin. Rub the remaining butter over the skin. Squeeze one half of the lemon over the turkey and place the squeezed half in the roasting pan for extra flavor.

Roast

Roast the turkey breast in the preheated oven for 50–65 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Baste once halfway through with pan juices if desired. Remove from oven and transfer turkey to a cutting board; tent loosely with foil and rest 15 minutes before slicing. Reserve pan drippings for the gravy.

After removing the roasted turkey, pour off excess fat from the roasting pan, leaving about 2 tablespoons of drippings and any browned bits. Place the pan on the stove over medium heat (or use a small saucepan). Add 2 tablespoons unsalted butter and melt. Stir in the flour and cook, whisking constantly, 1–2 minutes to form a roux and remove raw flour taste.

Slowly whisk in the turkey pan drippings and/or chicken stock, scraping up browned bits. Bring to a simmer and cook until slightly thickened, 3–5 minutes. Taste and season with salt and pepper and stir in chopped parsley. If too thick, whisk in a tablespoon or two of water or stock to reach desired consistency. Keep warm until serving.

Place the potato cubes in a large pot and cover with cold water by about 1 inch. Add 1 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, 12–15 minutes.

Drain the potatoes well and return them to the pot. Over low heat, steam the potatoes briefly for 1 minute to remove excess moisture. Mash the potatoes with a potato masher or ricer.

Stir in 4 tablespoons butter, warmed milk, and sour cream (if using) until smooth and creamy. Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Keep warm until plating.

Bring a medium pot of salted water to a boil. Add green beans and blanch until bright green and just tender, 3–4 minutes. Drain and plunge into an ice bath to stop cooking; drain and pat dry.

In a large skillet over medium heat, add olive oil and 1 tablespoon butter. Add sliced almonds and toast, stirring, until golden, about 2 minutes. Add minced garlic and cook 30 seconds until fragrant.

Add the blanched green beans to the skillet and sauté 2–3 minutes until heated through and coated. Season with 3/4 teaspoon kosher salt, 1/4 teaspoon black pepper and lemon zest if using. Toss to combine and remove from heat.

Slice the rested turkey breast into 1/4–1/2 inch slices. Spoon mashed potatoes onto each plate, place a serving of green beans alongside, and arrange 3–4 slices of turkey on the plate.

Drizzle pan gravy over the turkey and a little over the potatoes as desired. Sprinkle chopped parsley over the plate and serve with lemon wedges on the side.