Ingredients

• 1 each - 2lb boneless turkey breast
• 2 medium sized shallots, minced fine
• ¼ cup parsley, minced
• 1 tablespoon thyme leaves
• 1 head garlic, unpeeled and cut in half
• 1 lemon, cut in half
• 4 tablespoon butter, divided
• 8 oz cremini mushrooms, cleaned and cut in half, or quartered if large
• ¼ crisp white wine
• 2 cup chicken stock
• salt and pepper to taste

Directions

1. Preheat oven to 375°F.
2. Make shallot herb paste by combining shallot, parsley, and thyme with a healthy pinch of salt.
3. Loosen the skin on the turkey breast by sliding your fingers between the meat and skin.
4. Spread the paste evenly along with the meat under the skin, trying to be careful not to tear the skin.
5. Dry the skin with a paper towel, season with salt and pepper, and place in the All-Clad FUSIONTEC Universal Pan
6. Add the garlic, lemon (both cut side down), and 2 tablespoons of butter to the pan.
7. Place in oven and roast for 20 minutes.
8. Remove from oven and add cremini mushrooms, seasoning the mushrooms with a bit of salt and pepper.
9. Return pan to oven for an additional 15 minutes or until the skin is golden brown and the internal temperature of the turkey is 155°F
10. Remove from oven and rest for 10 minutes in a warm spot.
11. Reserve turkey breast to the cutting board and place the FUSIONTEC Universal Pan over medium-high heat on your stovetop.
12. Add wine and reduce until almost dry, scraping the bottom to remove any brown bits.
13. Add stock to the pan along with the remaining butter. Cook, swirling the pan occasionally until sauce is reduced and delicious.
14. Cut turkey breast and return to the All-Clad Universal Pan, spooning some of the mushrooms and sauce over the top.
15. Eat!

Pro Tip:

Using the flavorful mix of shallot, parsley and thyme rubbed under the skin is a simple way to create a delicious bird.